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1
Preheat oven to 350u00b0F.
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2
In a large mixing bowl, combine flour, baking powder and salt. Set aside.
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3
In the bowl of a stand mixer on high speed, beat butter until fluffy. Add egg yolks and sugar. Beat until light and fluffy.
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4
Turn mixer speed down to low and add dry ingredients. Mix just until everything comes together.
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5
Grease a 9x13 baking dish. Line the center of the pan with parchment paper and allow the ends of the paper to hang over the ends of the pan. This will make removal from the pan easier. Press shortbread dough evenly into pan. Bake for thirty minutes or until lightly golden. Remove from oven and allow to cool.
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6
For the caramel layer:
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7
In a large sauce pan, heat butter and cream over medium heat just until the butter is melted. Give it a stir and take it off of the heat.
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8
Attach a candy thermometer to a 4 quart or larger pot (this is very important, make sure to use this size). Combine sugars, corn syrup and water in the pot. Cook over medium-high heat giving it a stir every now and again until the temperature hits 260u00b0F. Turn off the heat and add the cream/butter mixture. Turn heat back up and continue to cook over medium-high heat until the temperature comes back up to 260u00b0F.
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9
Once at 260u00b0F, take off heat and pour caramel over the shortbread. While caramel is hot, sprinkle coconut over the top. Put it in the fridge for at least two hours.
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10
For the ganache topping:
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11
Heat chocolate morsels and cream in a saucepan over low heat until chocolate is melted and the mixture is silken. Remove from heat. Allow to cool for a few minutes. Then pour it into a piping bag or squeezie bottle and garnish top of bars with chocolate. Allow chocolate to cool completely. Slice into squares.
