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1
Preheat oven to 350u00b0F
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2
For the cookie base: Line a 9x13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
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3
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
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4
Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
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5
Pour crumbly dough into prepared pan and press into an even layer.
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6
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
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7
For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
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8
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 spatula.
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9
Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
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10
When cooled, cut into 30 bars with a large knife or a pizza cutter.
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11
Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
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12
Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
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13
Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
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14
Let chocolate set completely before storing in an airtight container.
