3 cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup plus 2 tbsp. butter
3 cups brown sugar
3 eggs
1 ½ tbsp. pure vanilla
Combine flour, baking powder, baking soda and salt. Set aside. Melt the butter in a small saucepan and remove from heat. Place brown sugar in mixing bowl, add melted butter and beat well. Add eggs, 1 at a time, beating well between additions. Stir in vanilla. Mix in the dry ingredients.
Preheat oven to 350 F. Prepare a 9” x 13” baking pan by lightly greasing and lining with parchment paper. Pour batter into prepared pan and spread evenly. Bake for 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool for 20 minutes before adding topping.
TOPPING:
12 oz. vanilla caramel
¼ cup milk
1 tsp. vanilla
3 cups coconut, toasted
¾ cup melted chocolate chips (Milk or dark)
To toast coconut, spread on cookie sheet and place in 350F oven for 8 – 10 minutes, stirring occasionally. Set aside.
Combine caramel, milk and vanilla in saucepan over medium low heat. Allow to melt, stirring regularly, until smooth. Keep warm until ready to spread on base. Just before adding to base, stir coconut into caramel. Drop by spoonfuls over base and carefully spread to cover completely. Melt chocolate chips and drizzle over coconut layer. Allow to cool completely before cutting into squares. Freezes well.
*To make GF, substitute 2 ½ cups Jen’s GF Pastry Flour and ½ cup coconut flour
