1 1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup unsweetened baking cocoa
2 cups flaked coconut
1/2 cup caramel topping
1/2 cup semisweet chocolate chips
1/2 teaspoon vegetable oil
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until smooth. On low speed, beat in flour and cocoa until soft dough forms. On low speed, beat in 1 cup of the coconut. Press mixture in pan.
Bake about 25 minutes or until center is set. Drizzle caramel over baked layer; sprinkle with remaining 1 cup coconut.
In resealable freezer plastic bag, mix chocolate chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing chocolate in bag every 15 seconds, until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over coconut. For bars, cut into 8 rows by 4 rows.
Recipe shared from: http://www.bettycrocker.com/recipes/coconut-chocolate-bars/7202c12b-620b-4342-8b27-7711bf03e6c1