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Cream together sugar, butter and 2 tsp. vanilla with an electric mixer.
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Add the egg and beat until fluffy.
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Stir in the salt, then the flour, 1/2 cup at a time, until well mixed.
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Remove brownie from oven.
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Place shortbread dough over brownie in sheets. Try not to press the dough down into brownie.
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Return baking dish to oven.
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Bake 20 -25 minutes until shortbread is set and just beginning to turn golden brown.
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Cool completely.
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Lower oven temperature to 325°.
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Spread coconut evenly on cookie sheet.
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Bake in preheated oven 5-10 minutes.
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Flakes will toast quickly. Sweetened flakes will toast faster. Stir flakes after a few minutes to make sure you get even browning. Reserve 1/2 cup of coconut.
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Place can of Nestlé® La Lechera® Dulce De Leche in microwave safe bowl.
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Microwave 2 minutes, stir after 1st minute.
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Stir in toasted coconut.
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Spread evenly over cooled brownie-shortbread base.
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Top with remaining 1/2 cup toasted coconut.
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Refrigerate for at least an hour, or until the caramel layer is completely cooled.
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Remove the bars from the refrigerator.
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Combine heavy cream and 1 1/2 cups of chocolate chips. Melt in the microwave at 50% power, stirring every 1-2 minutes until smooth.
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Drizzle chocolate over the top of the bars in a zigzag pattern.
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Chill for 1 hour in fridge. Remove from pan and cut into squares.