Busters Recipes

Ginger's Coconut Caramel Bars

½ cup butter
1½ cups brown sugar
2 tspn. vanilla
1 large egg
1¼ cups King Arthur Unbleached All-Purpose Flour
½ tspn. salt
½ tspn/ baking powder
1¾ cups toasted shredded coconut (¼ cup reserved for topping)
1 cup caramels cut into ¼" pieces
¾ cups chopped bittersweet or semi sweet chocolate or chocolate chips

In a large bowl, cream together the butter, brown sugar, vanilla and egg.
Mix in the flour, salt, baking powder and 1½ cups coconut.
Spread mixture in an ungreased 9x13" pan. Bake in a preheated 350° oven for
15 minutes. Sprinkle the caramel over the crust and return to oven for 10-12
minutes; when done it'll be medium-brown and the caramel melted and
bubbling.
Remove the crust from the oven, and sprinkle it with chocolate. Allow the
chocolate to soften for about 5 minutes, then spread it evenly atop crust.
Sprinkle the reserved coconut over the top. Set aside to cool completely.
Loosen the edges of the crust with a knife, then cut it into bars. Use a
flexible spatula to lift the cooled bars from the pan.
Yield: about 24 bars