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1
Preheat oven to 350 degrees F. Lightly grease and/or line a 9x13-inch baking pan.
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2
In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands.
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3
Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping.
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4
Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
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5
Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a greased spatula.
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6
Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled.
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7
Melt chocolate and spoon into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish.
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8
Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge. Makes roughly 30 bar cookies.
