Thursday, April 24, 2014


35 square shortbread cookies
36 caramels
2 tbsp milk
1 cup sweetened flaked coconut
2 oz semisweet chocolate, melted

Place cookies in a single layer in a 9 x 13-inch pan or dish.

Microwave the caramels and milk on high 2 to 3 minutes or until completely melted, stirring after each minute. Spoon melted caramel over the cookies; spread with a spatula to form an even layer in the pan.

Sprinkle the coconut overall and drizzle with the melted chocolate.

Allow to stand at least 10 minutes or until the caramel is firm.

Cut into bars for serving.

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