Samoa Bars

.5 cup sugar
.75 cup butter
1 egg
.5 tsp vanilla
2 cups flour
.25 tsp salt

3 cups shredded coconut
12 ounces chewy caramels
.25 tsp salt
3 tbsp milk
10 ounces semi-sweet chocolate

Preheat the oven to 350 degrees F and grease a 9 X13 pan.

Cream together sugar and butter, then beat in egg and vanilla extract. Beat in flour and salt until dough mixture is crumbly.

Press the dough into an even layer in bottom of pan and bake for around 20 minutes (until edges are browned). Allow crust to cool.

To make topping, first spread the coconut on a baking sheet and toast for about 30 minutes (until coconut is golden).

Microwave the caramels (unwrapped), salt, and milk together in a ball for about 4 minutes, or until the caramels have melted. Fold in the toasted coconut.

Spread the topping over the crust and allow it to set and cool. Then cut the bars to your desired size.

Melt the chocolate either by microwave or double boiler, and dip each bottom of bar into chocolate and place on wax paper to set. You can drizzle any remaining chocolate over the tops of the bars if desired.