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1
MAKE COOKIE BASE.
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2
Preheat oven to 350.
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3
Spray a 9 by 13 inch baking pan with non stick spray
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4
In a large bowl beat butter and sugar until light and fluffy
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5
Add flour, salt and vanilla and mix well
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6
Press into prepared pan and bake 12 to 15 minutes until light golden.
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7
Cool on rack in pan
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8
MAKE CARAMEL
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9
In a medium saucepan combine, cream, milk, light brown sugar, butter and salt.
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10
Bring to a boil, stirring and continue to simmer stirring often until thickened and a light golden color, 10 to 15 minutes, remove from heat and add vanilla
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11
Pour 1/3 of hot caramel over cooled crust, smooth with an off set spatula or back of a spoon
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12
Add toasted coconut to remaining caramel and blend well.
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13
Toasted coconut recipe is attache below.
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14
Spread coconut caramel evenly over plain caramel layer on bars.
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15
Allow to cool at least 1 hour and then cut into bars
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16
FINISH BARS
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17
Line a baking sheet with parchment paper.
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18
Melt 1 1/2 cup of chocolate until smooth
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19
Dip BOTTOM of each bar into chocolate or spread a layer of chocolate on each bottom, which ever is easier for you.
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20
Place coated bars chocolate side up on parchment lined pan and chill until hard about 1 hour
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21
Melt remaining 1 1/2 cups chocolate until smooth, drizzle over bars.
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22
Press cashews in places on wet chocolate to stick.
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23
Chill until set.
