Fans of toffee candy bars will like these scrumptious dessert bars—made with chopped chocolate, toasted coconut and slivered almonds.
What You Need
Original recipe yields 32 servings
1 cup butter or margarine, softened
1 cup packed brown sugar
1 tsp. vanilla
2 cups flour
1 pkg. (11 oz.) KRAFT Caramels
2 Tbsp. water
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup PLANTERS Slivered Almonds, toasted
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Let's Make It
Heat oven to 350°F.
Beat butter, sugar, egg and vanilla in large bowl with mixer until blended. Add flour; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
Bake 20 min. or until edges are golden brown. Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1 to 2 min. or until caramels begin to melt; stir until completely melted.
Spread caramel mixture over hot crust; sprinkle with chocolate. Cover with foil; let stand 5 min. or until chocolate is softened. Spread chocolate over caramel mixture; sprinkle with coconut and nuts. Cool completely before cutting into bars.
Chocolate, coconut and caramel make great sweet treats that can be enjoyed on occasion.
How to Toast Coconut and Almonds
Place coconut and nuts onto bottoms of separate shallow pans. Bake in 350°F oven 8 to 10 min. or until lightly browned, stirring frequently.
Store cooled bars in tightly covered container at room temperature.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.