Millionaire Samoa Bars

• FOR THE PASTRY:
• 1-1/2 cup All-purpose Flour
• 1/4 cups Confectioners Sugar
• 1/4 teaspoons Salt
• 12 Tablespoons Unsalted Butter, At Room Temperature
• FOR THE CARAMEL LAYER:
• 1/2 cups Sweetened, Condensed Milk
• 14 ounces, weight Bag Of Soft Caramels, Unwrapped
• FOR THE TOP LAYER:
• 8 ounces, weight Dark Chocolate
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Light Corn Syrup
• 2 cups Toasted Coconut

1. For the pastry:
2. Line an 8" square baking pan with parchment and preheat your oven to 325u0b0F.
3. Combine the flour, sugar, salt and the butter in the bowl of a food processor; blitz until combined and forms a ball. Press the mixture into the bottom of the pan in an even layer. Prick the pastry with a fork to prevent it from puffing up in the oven. Bake for 40 minutes or until very lightly browned. Cool.
4. For the caramel layer:
5. In a medium microwave safe bowl, combine the caramels and the sweetened condensed milk. Microwave on high for 3 minutes, stirring every 30 seconds to prevent scorching. Once completely melted, pour over the cooled shortbread. Allow to cool.
6. For the top layer:
7. In a small heatproof bowl, place the chocolate chunks, butter and corn syrup. Set this over a pan of simmering water and stir until completely melted. Pour over cooled caramel mixture and immediately sprinkle coconut on top. Allow chocolate to firm up then slice into bars.

allpurpose, ubc, ubc, butter, milk, caramels, chocolate, butter, syrup, coconut

Taken from tastykitchen.com/recipes/desserts/millionaire-samoa-bars/ (may not work)