by Susan Pyle
Crust
1 cup flour
½ cup brown sugar
½ cup butter
Filling
1 14 oz. can sweetened condensed milk
2 tsp vanilla
2 cups coarsely chopped pecans
1 cup flaked coconut
Topping
20 vanilla caramels
2 Tbsp milk
1 cup milk chocolate pieces
For crust, stir together the flour and brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press crumb mixture into the bottom of an ungreased 13 x 9 x 2 inch pan. Bake in 350 degree oven for 15 minutes. Meanwhile for filling, combine sweetened condensed milk and vanilla. Sprinkle pecans and coconut over partially baked crust. Pour filling over pecans and coconut. Bake for 25 to 30 minutes or until the filling is set. Cool in pan on a wire rack for 10 minutes. In a small saucepan combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely. Cut into bars.
*Note: I don’t use coconut, I don’t really like it and I double the recipe and put it in a jelly roll pan.—Susan
