Recipe by Tucker Shaw. Makes about 16 great big cookie bars.
Ingredients
1 can (14 ounces) sweetened condensed milk
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup almond toffee pieces or about 3 toffee candy bars, chopped
1 1/2 cups sweetened coconut, lightly toasted, plus more for garnish
Orange zest for garnish
Directions
Make caramel topping: Pour condensed milk into top of double-boiler pan; cover tightly and place over simmering water. Cook over medium-low heat, stirring occasionally, for 45 minutes, or until thick and caramel-colored. Remove from heat and stir until smooth. Set aside. (Alternative: In microwave-safe dish, heat 1/2 cup heavy cream and 16 caramel squares until caramels begin to melt, about 1 minute. Remove and stir. Let sit for 2 minutes to allow melting to continue, stir, then zap for another 30 seconds or more if necessary, stirring often.)
Make cookie base: Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Stir in vanilla extract and eggs, beat well. Sift flour, baking soda and salt over butter mixture, stir until smooth. Stir in toffee pieces and coconut. Press dough into greased 10-by-15-inch jelly roll pan. Bake for 25 minutes.
Cool in pan for 10 minutes, then spread caramel over the top. While caramel is still warm, sprinkle with extra toasted coconut and orange zest.
