Samoa Bars

3 cups shredded coconut
14 oz bag caramels
1/4 tsp. salt
3 tbsp. milk
1/2 cup sugar
3/4 cup butter, softened
1 egg
1/2 tsp. vanilla
2 cups flour
1/4 tsp. salt

Preheat oven to 350.

{For the cookie crust:}
Combine sugar and butter and beat until fluffy.
Beat in the egg and vanilla.
Gradually add the flour and salt.

Pour onto greased 9x13 pan.
Press dough into pan and bake for 20-25 minutes,
until light brown.
Cool completely.
Lower oven temperature to 300

Spread coconut onto a jelly roll pan, that is lined with parchment paper.
Bake for 20 minutes, stirring every 5 or so,
until coconut is a golden brown.

In a large bowl, combine the milk and salt and the unwraped caramels.
Cook on half power for 1-2 minutes, stirring occasionally, until caramels are melted and combined with milk/salt.
Once melted, add the toasted coconut.
Spread coconut/caramel goodness over the crust.
You will probably have to make little dollops all over your crust and then spread it....possibly even using your hands.
The caramel gets stiff after it cools...

Once this has cooled, cut your pieces, whatever size you would like.
Take those pieces and spread them out on a seperate pan...
perhaps a jelly roll pan....lined with parchment paper.
Melt some chocolate chips and pipe the melted chocolate into a baggie.
Snip the edge of the baggie and drizzle the melted chocolate across the cookies.

{Or just spread your melted chocolate on before cutting bars.}