Ingredients
- 1 cup butter, softened
- 1/2 cup plus2 Tbsp. sugar, divided
- 3/4 tea. almond extract
- 1/2 tea. coconut extract
- 2 cups flour
- 1/4 tea. salt
- 1/4 tea. baking powder
- 1/2 cup flaked coconut
- 1/2 cup sliced almonds, toasted and cooled
- 1 jar (12 1/4 oz) caramel ice cream topping
- 3/4 cup dark chocolate chips
Preparation
Step 1
In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. beat in extracts. combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
Press into a greased 9x13 baking pan. Bake at 350 degrees for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. bake 15 minutes longer or until set.
Meanwhile, place the coconut and almonds in a good processor; cover and process until finely chopped. Transfer to a small bowl; stir in the ice cream topping. spread over crust. bake for 5-10 minutes or until edges are bubbly. Cool on a wire rack.
In a microwave, melt the chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until the chocolate s set. Cut into bars.
store in an airtight container.