One of my favorite girl scout cookies would be the Caramel Delight cookies. I love coconut and I love caramel. I decided why not try a bar! Let me tell you, if you are looking for a rich bar, then this is one for you. You have the crunch from the shortbread, the softness of the brownie, and the chewiness of the caramel coconut. It is everything one would want in a bar.
First Step: Shortbread Layer
1 1/2 Cup Sugar
3 Cups flour
1/4 teaspoon salt
1 1/2 Cups unsalted butter, cubed and chilled
Preheat oven to 350 degrees.
In a large bowl, combine sugar, flour, and salt.
Add butter and with your hands (or a pastry cutter) combine until it is the texture of sand.
Foil line and spray with cooking spray a 9×13 inch pan. Pour shortbread crumbles into pan and flatten.
Bake for 15 minutes.
Second Step: Brownie Layer
1 box of your favorite brownie mix
ingredients on the back of the box
While the shortbread is baking, prepare your brownie mix. Follow instructions on the back of the box.
Remove shortbread layer from oven and immediately pour brownie batter on top. Smooth out.
Bake at 350 for minutes or until brownies are completely cooked.
Third Step: Caramel Coconut Layer
20 ounces caramel
2 Cups coconut, toasted
Melt caramel by following the directions on your packaging. Add coconut to caramel and stir.
Once brownies layer is finished baking, immediately add caramel coconut. Be careful while spreading so you do not rip the brownies.
Allow to cool completely before cutting into desired sized bars. Drizzling with melted chocolate is optional.