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["Toast the coconut: Spread coconut in a 9x13"" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.", "Increase oven temperature to 350 degrees F.", "In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.", "Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).", "Spread mixture in un-greased 9x13"" pan, lining with parchment if you desire.", "Bake for 15 minutes.", "Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.", "Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.", "Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).", "Sprinkle bars with the chocolate chips.", "Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.", "Set aside to cool completely.", "Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.", "Set on a rack.", "Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.", "Stir to combine with milk or cream, drizzle over the bars.", "Garnish with reserved toasted coconut."]
