I have made these every year for Christmas and it is by far everyone’s favorite. I can’t stop at eating just one!
Make cookie base. Preheat oven to 350F. Cream together butter and sugar. Next beat in eggs and vanilla. Mix in flour and salt until just combined. The mixture will be pretty crumble. That’s okay! Press it into a baking dish (I used a jelly roll pan and pressed it into about half the pan, but you can probably just use a 9×13). Bake about 20-25 minutes or until the edges are golden brown. Allow to cool.
Next make the topping. Start by toasting your coconut. Turn the oven on to 300F and lay coconut on a baking sheet. Turning occasionally toast about 10 minutes, once golden, remove from oven and set aside to cool.
Next melt the caramels in the microwave. First unwrap the caramels and put them in a large bowl with the milk, microwave about 3-4 minutes, stirring every 30 seconds until evenly melted. Add the coconut to the melted caramel and stir to combine. Once combined, spread coconut/caramel topping onto shortbread base. This is easier if you spray your spatula with pam or grease it. Allow to cool completely (I refrigerated it a bit).
Cut the bars into the desired shape. Melt chocolate in the microwave (remember to stir every 30 seconds). Dip cookie base into chocolate, place on wax/parchment paper. Put the remaining melted chocolate in a ziploc bag and cut off a tip so you get a tiny piping bag. Pipe lines of chocolate on each one. Refrigerate a little bit so chocolate hardens then serve!