Samoa Bars Recipe

1/2 c. butter
1/8 c. sugar
1/8 c. brown sugar
1 c. all purpose flour
1/8 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1 tbsp. milk

2 bags Kraft Caramels
1/4 tsp. salt
6 c. shredded, sweetened coconut (toasted)
8 oz. semisweet chocolate chips

Make the cookie part: Mix together the butter, sugars, flour, baking powder, salt, vanilla, and milk using a paddle attachment in a stand mixer. Split dough into halves. Press each half onto prepared baking sheets. Spread dough evenly so that it's very thin. Bake for 14 minutes.

Meanwhile: follow the instructions on the package for melting the caramel. DO NOT OVER HEAT (ie, bubble or burn)!! When caramel is melted and smooth, mix with coconut until coconut is evenly coated.

Remove cookie from oven and sprinkle chocolate chips over each. Return to oven for 1 minute. The chips should be soft and easy to spread over the cookie with a spatula.

Spread coconut mixture over cookies (spread is kind of a misleading word here-- I just dropped mounds of the coconut mixture evenly over the cookie and pressed them down with a spatula)

Let cool completely (overnight is probably best) and then cut into squares using a pizza cutter!