Dark's Kitchen

1/2 C unsalted butter
2 C light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 1/2 C flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 oz. semisweet chocolate, coarsely chopped (or dark chocolate)
3 C shredded coconut
12 oz. caramels
3 Tbsp heavy cream
1/2 tsp salt


Preheat oven to 300 F degrees.

Spread coconut on a parchment lined baking sheet.

Bake for 20 minutes, stirring every 5 minutes to make sure it doesn't burn.

Remove from oven and allow to cool.

Turn oven up to 350 F degrees.

In a saucepan, melt butter on medium heat.

Whisk in brown sugar until incorporated.

In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Once the sugar/butter mixture is cool, transfer to a mixing bowl and beat in eggs and vanilla.

Sift in the flour mixture and mix well.

Add chocolate chips and mix.

In a microwave safe bowl, melt caramels, salt, and cream in the microwave in 30 second cycles, stirring between each cycle.

Once the caramel is smooth, add coconut and mix well.

Place half of the dough in a 9x13 baking dish.

Spread coconut caramel mixture evenly on top.

Top with the remaining dough to cover caramel.

Bake for 40 minutes.

Let cool at least half an hour before cutting into bars and serving.
Toasted Coconut Caramel Blondies
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