Time: 2 hours.
Complexity: easily
Quantity: 12 bars

Homemade shortbread cookies are a delicious treat on their own, but layer them with caramel, chocolate, and coconut, and you'll get a stunning cake, almost like a candy bar! You don't even need to cook the caramel or melt the chocolate: simply sprinkle the finished shortbread cookies with caramel pieces and bake for a few minutes to melt them. Then, while the caramel is still hot, sprinkle them with mini chocolate chips. They'll melt on their own. Sprinkle with coconut, and your delicious, eye-catching dessert is ready.

Ingredients:

• 3/4 cup sweet coconut flakes
• 220 g unsalted butter, room temperature
• 1 tsp vanilla extract
• 1/4 teaspoon fine salt
• 3/4 cup powdered sugar
• 2 cups of premium flour + extra for working with the dough
• 1 packet (300 g) of caramel, unwrap each candy
• 1 tbsp. semi-sweet chocolate mini granules

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, powdered sugar, coconut flakes, semi-sweet chocolate, chocolate chips (granules), caramel

We recommend

Preparation:

Step 1
• Preheat oven to 175°C and line a 22cm square baking sheet with foil, leaving a 5cm overhang on both sides. Spread the coconut flakes in a single layer on another baking sheet and set aside.
Step 2
• In a large bowl, beat the butter, vanilla extract, and salt with a mixer on medium speed until smooth. Add the powdered sugar and mix on low speed until fully incorporated. Fold in the flour in two additions and knead until smooth.
Step 3
• Lightly flour your hands and press the dough into the prepared pan.
  
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Step 4
• Bake the shortbread cookies until the edges are set and the tops are crisp, 28-30 minutes. Spread the caramel pieces evenly over the cookies. Return to the oven with the baking sheet of coconut and bake, stirring the coconut once, until the caramel is melted and the coconut is golden, about 10 minutes.
Step 5
• Spray the back of a spoon with cooking spray and spread the caramel over the cookies. Sprinkle with chocolate chips and let sit until melted, about 5 minutes. Sprinkle with toasted coconut and let cool completely, about 1 hour.
Step 6
• Pull the foil overhangs and remove the cookies from the pan. Cut into 12 pieces.

Votes: 5