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1
For the shortbread crust:
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Preheat oven to 350 F. Combine the softened butter and sugar in the bowl of a stand mixer. Use the paddle or silicone-edge beater attachment and mix for 3 minutes. Add the eggs and vanilla; mix well.
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3
Sift the flour, baking powder and salt into the butter/sugar mixture on low speed. Mix just until all the ingredients are completely incorporated.
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4
Using well-floured hands, press dough into an un-greased 9x13 metal cake pan. Bake for 15 minutes, then remove it from the oven and place pan on a rack. Cool the crust while you make the filling.
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5
For the filling:
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6
Reduce oven temperature to 300 F. Toast the coconut in a single layer on a sheet pan for about 10 minutes, tossing once or twice. Remove pan from oven, remove coconut from sheet pan and allow it to cool slightly.
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7
Next place a glass or metal bowl over a pan of barely simmering water and gently heat the caramels, milk, and salt until the caramels are completely melted and the mixture is smooth. Remove from heat and stir in the toasted coconut. Spread the mixture evenly over the shortbread crust. Allow the cool completely before cutting into 24 bars (make sure to clean the knife blade between cuts to contain crumb mess).
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8
To decorate:
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9
Gently melt the chocolate (in the top of a double boiler or in the microwave for 30 second increments, stirring in between and continuing until melted).
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10
Brush the bottom of each bar with the melted chocolate, then place them chocolate side down on a sheet of parchment or a Silpat liner. Pipe or drizzle remaining chocolate over the top of the bars. Refrigerate for a few minutes until chocolate firms.
