Since the cake is a huge part of your wedding day, when planning the engagement party, select a dessert that is not cake based and totally different from what you want to serve on the big day.

For Ronda and James's Latin-inspired affair, I'm making caramel-coconut shortbread. Cut into rectangles or squares, it's ideal because no utensils are necessary. Although this dessert has several components, it's far from intimidating and comes together quickly. Get the easy recipe when you, read more.

Caramel-Coconut Shortbread
From Everyday With Rachael Ray
Caramel-Coconut Shortbread

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
14 ounces soft caramel candies
5 tablespoons heavy cream
2 cups shredded coconut, toasted
1 cup chocolate chips, melted

Directions

  1. Preheat the oven to 350°.
  2. Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla.
  3. In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together.
  4. Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
  5. In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
  6. Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.

Makes 24.


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