The genuine mystery to this recipe is toasting the coconut before hand. It includes an awesome character that mixes greatly with the salted caramel. To make the recipe more straightforward, we made a caramel sauce by melting together caramels with some heavy cream and salt. It's conning marginally as opposed to caramelizing sugar into a sauce, however its straightforward and we enjoyed it. By baking the caramel into the middle of the blondies, we wound up with a delightfully chewy bar brimming with caramels and debauched sweetness.
Toasted Coconut Caramel Blondies
1/2 mug unsalted butter
2 mugs light brown sugar
2 extensive eggs
1/2 teaspoon vanilla concentrate
2 1/2 mugs flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
10oz semisweet chocolate, coarsely cleaved
3 mugs shredded coconut
3 tablespoons heavy cream
1/2 teaspoon salt
Preheat the oven to 300 Degree F. Spread the coconut out on a parchment-lined baking sheet and bake for 20 minutes, mixing like clockwork to verify it doesn't burn. Take the coconut out of the oven to give it a chance to cool, then turn the oven up to 350 degree F.
In a pot, melt the butter at medium hotness, then whisk in the brown sugar and whisk until joined.
In a different dish, whisk together the flour, baking powder, baking soda, and salt. When the sugar butter mixture is cool, exchange to a blending bowl and beat in the eggs and vanilla. Filter in the flour mixture and blend well. Include the chocolate chips and blend.
In a microwave safe vessel, melt together the caramels, salt and cream in the microwave in 30 second heartbeats, blending a little between each one heartbeat. Once the caramel is smooth, include the coconut and blend well.
Put 50% of the blondie dough in a 13"x9" baking dish. Spread the coconut caramel mixture on top so its even. Top with the remaining blondie dough to cover the caramel. Set in the oven and bake for 40 minutes.
Let cool at any rate thirty prior minutes cutting into bars and serving.