Gather the ingredients - * Flour * Brown sugar * Butter * Vanilla extract * Caramel * Water * Coconut * Chocolate chips
In a large bowl, whisk together the flour and brown sugar. Add the melted butter and vanilla extract, mix to combine. Mix until a crumbly dough forms.
Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until the crust is golden brown.
Set aside to cool completely before continuing.
In a small saucepan, combine the caramels and water. Cook over medium heat, stirring often, until the caramels are fully melted.
– Add two cups of the toasted coconut to the melted caramel and stir to combine. – Pour the mixture over the cooled crust.
Top with the remaining 1/2 cup of coconut.
– Once the caramel has set, slice into bars. – Melt the chocolate chips (either in the microwave or a double boiler) and drizzle it over the bars.
– If desired, dip the bottom of the bars into the chocolate as well. – Transfer the bars to the fridge and allow the chocolate to set before serving. – Store in an airtight container in the fridge for up to 5 days.
Full recipe at mildlymeandering.com