The original recipe called for almonds mixed with the coconut, but I am not a huge fan, so my changes are below. To see the original recipe, you must become a member of the Taste of Home website.
Chocolate Toffee Delights
slightly adapted from Taste of Home
Makes 24-30 bars
1 cup butter, softened
1/2 cup plus 2 tablespoons sugar, divided
3/4 teaspoon almond extract
1/2 teaspoon coconut extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup flaked coconut
1 jar (12.25-ounce) caramel ice cream topping
3/4 cup dark chocolate chips or chocolate pieces
Preheat oven to 350 degrees F. Grease a 13 x 9 baking dish.
Cream butter and 1/2 cup sugar in bowl of electric mixer until light and fluffy. Beat in extracts.
Combine flour, salt, and baking powder in medium bowl; gradually add to the butter mixture and mix well.
Press into prepared baking dish and bake for 10 minutes. Prick crust with a fork all over; sprinkle with remaining sugar and bake 15 minutes more or until set.
Combine caramel topping and coconut in small bowl. Spread over warm crust. Bake 5-10 minutes or until edges are bubbly. Cool.
Melt chocolate chips in microwave at 1-minute increments until smooth. Drizzle over cooler bars. Let stand until chocolate is set and cut into bars.