Lightly greased 9 x 13 pan. Preheat oven 350 f. Cream sugar and butter until fluffy. Beat in egg and vanilla. Gradually add until mixture crumbly, like wet sand. Pour into prepared pan and press into an even layer. Bake 20-25 min. Until set and edges are lightly browned. Cool completely.
For the topping:
Preheat oven 300 F. Spread coconut on a baking sheet and toast 20 min. Stirring every 5 min. Until golden. Cool, stirring occasionally. Set aside.
Unwrap caramels and place in a microwave safe bowl with milk and salt. Cook on hi for 3-4 min, stopping to stir a few times to help caramels melt. When smooth fold in toasted coconut with a spatula.
Put a dollop of the topping all over the shortbread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife. Once the base are cut, melt chocolate. Dip the base of each bar into the chocolate and place on a piece of waxed paper. Put remaining chocolate into a storage bag and snip of the end. Drizzle bars with chocolate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 107 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 20.7mg||6 %|
|Sodium 69.5mg||2 %|
|Potassium 103.2mg||3 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 21.1g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
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