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Millionaire shortbread bars meet Samoa cookie coconut goodness.
For the pastry:
Line an 8″ square baking pan with parchment and preheat your oven to 325ºF.
Combine the flour, sugar, salt and the butter in the bowl of a food processor; blitz until combined and forms a ball. Press the mixture into the bottom of the pan in an even layer. Prick the pastry with a fork to prevent it from puffing up in the oven. Bake for 40 minutes or until very lightly browned. Cool.
For the caramel layer:
In a medium microwave safe bowl, combine the caramels and the sweetened condensed milk. Microwave on high for 3 minutes, stirring every 30 seconds to prevent scorching. Once completely melted, pour over the cooled shortbread. Allow to cool.
For the top layer:
In a small heatproof bowl, place the chocolate chunks, butter and corn syrup. Set this over a pan of simmering water and stir until completely melted. Pour over cooled caramel mixture and immediately sprinkle coconut on top. Allow chocolate to firm up then slice into bars.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!