Coconut-Caramel Shortbread Bars

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Start to finish: 7 hours; 1 hour active; 6 hours inactive
Impresses: 16

Ingredients
1 roll prepared sugar cookie dough
2 cups granulated sugar
½ cup water
4 tablespoons butter, diced
1 teaspoon vanilla extract
½ cup Original Oat Dairy Plus Milk Blends (can also use Original or Vanilla Almond)
2 cups dark chocolate chips
1 cup shredded coconut

Method
Heat oven to 350 F and line a 9-by-13-inch baking pan with parchment paper.

Remove prepared cookie dough from package and evenly press into the bottom of the baking pan. Bake 18–20 minutes or until edges are brown and center is set.

While the cookie bakes, make caramel.

Combine sugar and water in a heavy-bottomed saucepan over medium-high heat. Stir constantly until sugar is dissolved. Let boil until the mixture starts to brown. Once a light amber, immediately remove from heat.

Using a wire whisk, mix in butter and vanilla until combined. Slowly whisk in Original Oat Dairy Plus Milk Blends until combined. Set aside until ready to assemble bars.

Once sugar cookie base is cooked, sprinkle dark chocolate chips and shredded coconut on top. Pour caramel on top. Using a flat spatula, gently spread caramel from edge to edge. Chocolate will begin to melt.

Return to oven and bake another 15–18 minutes or until edges are browned and bubbling. 

Cool completely on a wire rack at room temperature before transferring to the refrigerator and chill at least four hours before cutting into bars and serving. Store bars in an airtight container in the refrigerator.