Coconut Caramel Bars

Course Dessert, Snack

Total Time 3

Servings 18

Preheat the oven to 350 degrees. Place the mac-nuts and shredded coconut (for the caramel) on a sheet. Toast for 5-8 minutes. Set aside to cool. Finely grind the mac-nuts in a food processor and mix with flour.
Line a 9x13 pan with foil or parchment and grease. Cream the butter, sugar, and salt in a mixer. Mix in the vanilla and flour/nut mixture. Press the dough into the pan in a smooth layer. Bake for 20 minutes. Cool for 5 minutes. While still warm cut the shortbread into 18 bars 3x6. Set aside.

Toast the coconut with the mac-nuts and set aside to cool. Mix the coconut milk, corn syrup, and salt together and set aside. In a pan combine the sugar and water. Heat the pan over high heat. Stir until the sugar has dissolved. Do not stir after the mixture begins to boil. Boil until the syrup reaches 310 degrees. Remove from heat and cool for 1 minute. Add the coconut milk mixture to the syrup and return to the heat. Stir until the sugar dissolves into the milk and cook until the caramel reaches 240 degrees. Remove from heat and stir in the coconut. Pour the caramel over the shortbread. Allow to cool to room temperature and refrigerate for 30 minutes.
Set up a sheet pan with a rack. Place the chocolate in a bowl and set it over a double boiler on medium-low heat until melted. Flip the bars onto a cutting board and remove foil or parchment. Follow the cuts in the shortbread to cut through the caramel layer. Dip the bottoms of the bars in the chocolate and place face down on wire rack. Refrigerate for 10 minutes or until set. Flip the bars over and drizzle with the remaining chocolate. Refrigerate again to set the chocolate. Store at room temperature in an airtight container.