Chocolate Toffee Delights

These delicious bars received rave reviews from everyone who ate them. The most frequent comment is that they taste like Girl Scout Samoa cookies. So if you like caramel, chocolate, and shortbread, you must make these cookies soon! I kept them in the fridge so the base held together better and it was a crisper bite.

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.