Caramel Toffee Bars

Preheat oven to 350 degrees F.

CRUST: Cream together the butter, 1/2 cup of the brown sugar and 1 cup of flour and press in bottom of baking pan. I used an 11 x 7 inch pan but you could also use an 8 x 8 inch pan for a thicker bar or an 9 x 13 inch pan for a thinner bar. Bake 10 minutes.

CARAMEL LAYER: While the crust is baking, mix the caramel bits with the heavy cream in a microwave safe bowl and heat in 30-second intervals, stirring until caramels are melted. (If you aren’t a lazy slug like me, you could use regular caramels, but it is so much easier and faster to use the caramel bits. If you do choose to use wrapped caramels, you’ll need about 2 cups.) When melted, pour over the top of the cooked crust.

FILLING: mix eggs, vanilla extract, remaining flour, baking powder, coconut and salt together and pour over the caramel on top of the crust. Return to the oven and bake for 25 minutes or until golden brown.

TOPPING: When done, remove from the oven and top with Heath Toffee Bits. They will immediately begin to melt into the top layer.

If you want to turn this dessert from something incredible that will make your taste buds scream “Thank you!” for days into something even more wicked…. try drizzling a bit of melted chocolate on top. You may need someone nearby to help you off the floor after you take a bite.

For the melted chocolate: Melt 1/2 cup of semi-sweet chocolate chips with 2 Tablespoons of heavy cream in the microwave, stirring frequently until melted. Just use a spoon or a knife to drizzle over the bars.

Serve warm!