Layered Chocolate-Caramel Cookie Bars

1-1/4 C flour
1/2 C brown sugar
3/4 C grated coconut
1-1/3 C butter, melted
Caramel filling:
1/3 C corn syrup
1/2 C butter
14 oz condensed milk


10-1/2 oz dark chocolate chips
2 T vegetable oil
Powdered cocoa
Preheat oven to 350 degrees F.  Grease large rectangular baking sheet.  Line with parchment paper and extend paper above sides to you can lift out the entire slice when ready.

For the biscuit base, sift flour and sugar into a bowl.  Add coconut and butter and mix together with mixer.  Press mixture firmly into baking sheet and bake 10-15 minutes, until golden brown.

To make the caramel, put the corn syrup, butter and condensed milk into a saucepan over low heat until butter is melted.  Continue cooking for 7-10 minutes as the caramel thickens and darkens in color.  Pour over prepared base and put back in oven for 20 minutes.

Remove from oven.  Once it has cooled, prepare chocolate topping by melting the chocolate and oil together in a heatproof bowl set over a saucepan of simmering water, or in a microwave for one minute.

Pour the mixture over the caramel and smooth gently over the top.  Sprinkle with cocoa powder. Allow to set before removing the whole slab from the baking sheet, then cut into slices.