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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