Top shortbread cookie bars with caramel, coconut and chocolate to make tasty Caramel-Chocolate Cookie Bars! Bite into these cookie bars for a sweet treat.
What You Need
Original recipe yields 24 servings
35 square shortbread cookie s
36 KRAFT Caramels
2 Tbsp. milk
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
2 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Place cookies in single layer in 13x9-inch pan.
Microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Spoon over cookies; spread with spatula to form even layer in pan.
Sprinkle with coconut; drizzle with chocolate. Let stand 10 min. or until caramel is firm before cutting dessert into bars.
Each 11-oz. pkg. of KRAFT Caramels contains 35 to 40 caramels.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Prepare using BAKER'S White Chocolate.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.