1 C butter, softened
½ C + 2 tbsp sugar, divided
¾ tsp almond extract
½ tsp coconut extract
2 C flour
¼ tsp salt
¼ tsp baking powder
½ C flaked coconut
½ C sliced almonds, toasted & cooled
1 jar (12oz) caramel ice cream topping
¾ C dark chocolate chips
Cream butter and ½ C sugar until light and fluffy. Beat in extracts. Combine flour, salt, baking powder and gradually add to creamed mixture, mix well.
Press into a greased 13×9 baking dish. Bake at 350 for 10 minutes. Prick crust with fork, sprinkle remaining sugar, bake 15 minutes longer, or until set.
Meanwhile, place coconut and almonds in a food processor and process until finely chopped. Transfer to a small bowl and stir in caramel. Spread over crust and bake for 5-10 minutes, or until edges are bubbly.
In a microwave, melt chocolate chips, stir until smooth. Drizzle over caramel mixture and let stand until chocolate is set.
*Taste of Home Magazine* ❤ Joanna Schaper