Smores Bars

Smores Bars

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup sugar

  • ¾

    cup butter, softened

  • 1

    large egg

  • ½

    teaspoon vanilla

  • 2

    cups flour

  • ¼

    teaspoon salt

  • 3

    cups shredded coconut

  • 12

    ounces good quality chewy caramels

  • ¼

    teaspoon salt

  • 3

    tablespoons milk

  • 10

    ounces semisweet chocolate(chocolate chips are ok)

Directions

First make the crust Cookie Base: Preheat oven to 350 Lightly grease a 9x13 baking pan or line with parchment paper In a large bowl cream together sugar and butter until fluffy. Beat in egg and vanilla extract Working at a low speed, gradually beat in flour and salt until mixture crumbly, like wet sand. The dough does no need to come together. tPour crumbly dough into prepared pan and press into even layer. Bake for20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping. TOPPING Preheat oven to 300 Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) Toast for 20 minutes stirring every 5 minutes until coconut is golden. Cool on baking sheet stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter(it's easy to get through the topping) Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment paper or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle bars with chocolate to finish Let chocolate set completely before storing in an airtight container


Nutrition

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