Tbsp unsalted butter, room temperature
c light brown sugar, packed
tsp fine sea salt
oz sweetened condensed milk
oz shredded coconut
tsp vanilla extract
c bittersweet chocolate baking chunks (loosely placed in cup)
1Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray. In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping. In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown. Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares. 2Note:Use chunks not chips (70% Cacao Bittersweet Chocolate Baking Chunks)Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand. You can top with alomd joy bites, sliced almonds or leave off. You can make them thin or thicker. Use a sheet pan, I like them thicker.