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“My sister first let me have a taste of these delicious bars and I knew I had to have the recipe. The recipe originally came from the Taste of Home magazine, and is supposed to taste similar to a famous Girl Scout cookie. To me it didn't taste much like that cookie, but it was fantastic in its own right. When I make this I use the Smucker's Sugar Free topping--it cuts some of the calories and I don't notice a difference in flavor. You can use semi sweet chips if you have trouble finding dark, but I think milk chocolate chips would be too sweet in this recipe.”
READY IN:
50mins
SERVES:
24
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, softened
  • 12 cup sugar, plus
  • 2 tablespoons sugar
  • 34 teaspoon almond extract
  • 12 teaspoon coconut extract
  • 2 cups all-purpose flour
  • 14 teaspoon salt
  • 14 teaspoon baking powder
  • 12 cup flaked coconut
  • 12 cup sliced almonds
  • 1 (12 ounce) jar caramel ice cream topping
  • 34 cup dark chocolate chips

Directions

  1. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to the creamed mixture and mix well.
  2. Press into greased 9x13 baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
  3. Meanwhile, place coconut and almonds in food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread evenly over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on wire rack.
  4. In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars.

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