Milk Chocolate Dulce de Leche Bars

Ingredients

• 1 cup Sweetened Shredded Coconut
• 1 cup All-purpose Flour
• 1 cup Packed Light Brown Sugar
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt
• 1 stick Unsalted Butter
• 14 ounces, fluid Sweetened, Condensed Milk
• 2 Tablespoons Softened Butter
• 1 Tablespoon Light Corn Syrup
• 12 ounces, weight Chocolate Chips

Preparation Instructions

1. Preheat the oven to 375 F. Grease a 9×13 pan. Set aside.

2. Place the coconut, flour, brown sugar, baking powder, and salt in a large bowl. Melt the stick of unsalted butter in a saucepan over low heat. When melted, pour the butter over the dry mixture and mix until a crumbly dough forms. Stirring with a rubber spatula helps spread the butter into the dry ingredients. Press the mixture into the 9×13 pan and bake for 15-18 minutes, until golden brown and lightly set. Let crust cool completely.

3. In a saucepan, heat sweetened condensed milk, butter (2 tablespoons) and light corn syrup for about 5 minutes over medium-high heat. Liquid should turn a deep beige color. Pour and spread sauce over the cooled crust and bake for 12-14 minutes. The sauce will be a light golden brown color and there will be bubbles when you remove it from the oven. Cool completely or until sauce has set up enough so that you can frost the top.

4. Melt chocolate chips in a double boiler. Pour the melted chocolate over the bars and spread evenly.

Notes: Refrigerate for a period of time (I did mine overnight) to help the frosting set. Then store at room temperature for easiest cutting and serving.