Samoa Cookie Bars

Ingredients

Shortbread:
• 1 cup (2 sticks) butter, softened
• 1/4 cup powdered sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon salt
Caramel:
• 1 cup butter
• 1 pound light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract
• 1-1/2 cups unsweetened shredded coconut (sweetened is fine, but it will be really sweet, I used sweet)
Other:
• 12 ounces semi-sweet chocolate chips

Instructions

Shortbread:
1. Line a 11×17 in. baking sheet with parchment paper. Preheat oven to 350 degrees F.
2. In a medium bowl cream butter until smooth and creamy. Add sugars and cream together for another minute, until smooth.
3. Add the vanilla and beat until incorporated well.
4. Add the flour and salt and mix until just combined.
5. Using your hands or a spatula, press the dough into the prepared pan until it is evenly distributed (may need a rolling pin dusted with flour).
6. Poke the dough with a fork all over.
7. Bake for 13-17 minutes, until lightly golden.
Caramel:
8. While the shortbread cookies, in a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 242 and 245 degrees F. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
9. Stir in the coconut.
Assembly:
10. Once the shortbread is out of the oven and has cooled slightly, evenly distribute the caramel coconut mixture over the shortbread.
11. Make sure all of it is covered.
12. Place in the fridge until the caramel is set, several hours.
Chocolate
13. Melt 8 ounces of the chocolate in the microwave in 30 second intervals, stirring after each, until melted.
14. Line another baking sheet with parchment paper, making sure it goes up the sides.
15. Pour the chocolate onto the parchment and spread evenly all over the bottom with an offset spatula or knife.
16. Carefully lift the shortbread/caramel cookie bars off of the parchment as a whole sheet and carefully place on the chocolate covered parchment. Press down firmly.
17. Melt the remaining 3-4 ounces of the chocolate chips in the microwave in 30 second intervals, stirring in between.
18. Once melted, spoon into a plastic bag and cut a small hole at the end. In a diagonal fashion, pipe the chocolate over the caramel.
19. Return to fridge until completely set, several hours to over night.
To Cut
20. Remove from fridge, lift out using the parchment paper and place on a flat surface. Using a large, sharp knife or a pizza cutter (works great!), cut in to approximately 60 pieces (6 rows by 10 rows).
21. Enjoy or put in fridge to continue to set up. Store in refrigerator.