Back after a short hiatus…we spent the last several days celebrating my Nana’s wonderful, full life. She was the matriarch of our family and the base of many of our traditions, which I will be writing about more in the next several months.
One tradition that we’ve let slide a bit is Sunday dinners. My sister and I talked about reinstating them the day before Nana died. So yesterday, we all got together for dinner. And I made these little goodies for dessert.
Oh and before I forget, I have a giveaway winner! Congrats to Carrie – comment # 4 chosen by random.org:
October 21, 2013 at 8:07 am (Edit)
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from Baking Bites
for the cookie base:
1/2 cup sugar
3/4 cup butter, softened
1/2 teaspoon pure vanilla extract
2 cups AP flour
1/4 teaspoon salt
for the topping:
3 cups shredded coconut
12 ounces chewy caramels, unwrapped
1/4 teaspoon salt
3 tablespoons milk
10 ounces semisweet chocolate
Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking pan.
In a large bowl, cream together sugar and butter until fluffy. Beat in egg and vanilla extract. Gradually beat in flour and salt on low speed until mixture is crumbly, like wet sand. Pour dough into pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
Drop oven temperature to 300 degrees. Line a baking sheet with parchment paper and toast for 20 minutes, until golden, mixing a few times while cooking. Cool on baking sheet and set aside.
Place caramels in microwave safe bowl with salt and milk. Cook for 3-4 minutes, stirring a few times in between. Stir until smooth, then fold in coconut.
Dollop caramel topping over shortbread base, then smooth out with a spatula. Cool until set, then cut with pizza cutter into 30 bars.
Melt chocolate in small bowl in microwave in 45 second intervals until smooth. Dip base of each bar into chocolate, then let dry on wax paper. Drizzle stripes of chocolate on top of each bar. Let chocolate set before storing in airtight container.