Buttery Shortbread Bars with Caramel, Coconut and Chocolate

These bars have four decadent and incredible layers: buttery shortbread, melted caramel, shredded coconut, and dark chocolate. They literally melt in your mouth from the bottom up.

And, I promise you, they're super easy to make. The shortbread is just a handful of ingredients in the food processor. Once that bottom layer is baked, you simply need to melt the caramels and chocolate. I'm serious, that's all there is to it!

Buttery Shortbread Bars with Caramel, Coconut and Chocolate

1 1/3 cups all-purpose flour
1/4 cup granulated sugar
Pinch of salt
1 stick (1/2 cup) unsalted butter, melted
1 teaspoon vanilla extract
20 caramels
1 tablespoon heavy cream or milk
2 tablespoons shredded coconut
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.
In a food processor, combine the flour, sugar and salt. Pulse until blended. Add the melted butter and vanilla and pulse until mixture comes together.
Transfer the mixture to a large piece of parchment paper and shape into a disc. Cover the dough with another large piece of parchment paper and roll out into a 9 x 11-inch rectangle or as much of a rectangle as you can (it may look more like an oval). Slide the dough onto a large baking pan and remove the top piece of parchment.
Prick the top all over with a fork. Freeze 10 minutes, until firm.
Bake the shortbread for 20 minutes, until golden brown. Cool on a rack for 5 minutes (you can get the caramels ready then).
Combine the caramels and cream in microwave-safe bowl and microwave on HIGH until melted, checking and stirring every 30 seconds. Pour the melted caramel over the shortbread and spread out to make an even layer.
Sprinkle the coconut over top.
Melt the chocolate in the microwave, checking and stirring every 20 to 30 seconds. Drizzle the chocolate over the caramel, coconut and shortbread. Chill until firm.
Cut into bars (you'll need to trim any round edges - and the chef gets to eat those first!).

Makes 16-20 bars