Chocolate caramel shortbread bars

 Just got my new Taste of Home magazine and Duuuuude, there are some amazing recipes in there I can’t WAIT to try! I am going to share some of them with you even before I do, so you can see what I mean. 
I'm starting a new category label for recipes like this called on my NEED TO TRY list. 
If you try them before I can get the chance, please comeback and let me know if they live up to their press, ok?

Ingredients
  • 1 cup butter, softened
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon coconut extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup flaked coconut
  • 1/2 cup sliced almonds, toasted and cooled
  • 1 jar (12-1/4 ounces) caramel ice cream topping
  • 3/4 cup dark chocolate chips
Directions
  • In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
  • Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
  • Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on a wire rack.
  • In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container. Yield: 3 dozen.

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