Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
Cream together butter and sugar until light and fluffy.
Mix in flour and salt until a dough forms.
Press the dough evenly into the bottom of the prepared pan.
Bake for 15-20 minutes or until lightly golden. Let cool completely.
Topping:
Spread toasted coconut over the cooled cookie base.
Warm caramel sauce slightly if it’s too thick, then pour over the coconut layer, spreading evenly.
In a small saucepan, melt 1/2 cup chocolate chips with heavy cream over low heat, stirring until smooth. Pour over the caramel layer and spread into an even layer.
Chill in the refrigerator until set, about 1 hour.
Chocolate Drizzle:
Melt 1/4 cup chocolate chips with coconut oil and drizzle over the chilled bars.
Return to the fridge for a few minutes until the chocolate drizzle sets.
Cut into bars and serve.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Chill Time: 1 hour | Total Time: 1 hour 45 minutes
Kcal: 320 kcal | Servings: 16 bars
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