Blondies

Cup of Yum
1. Preheat your oven to 350 degrees F. Line an 8-inch x 8-inch baking pan or dish with parchment paper so that it hangs over on all sides by 2 inches. Set aside.
2. In a large mixing bowl, stir together the butter and brown sugar. Stir in the egg, vanilla, and salt until combined. Then stir in the flour.
3. Spread the blondie batter evenly in the prepared baking dish.
4. Bake for 20 to 25 minutes. Remove from the oven and let rest while you make the topping.

Topping

1. Line a baking sheet with parchment paper and spread the coconut in an even layer on the baking sheet. Bake for 10 minutes in the 350-degree F oven. Remove the toasted coconut from the baking sheet and place it in a large bowl. Set aside.
2. Stir the caramels, milk, and salt together in a small saucepan over medium-low heat until smooth.
3. Spread 3 tablespoons of caramel sauce over the top of the blondies.
4. Pour the rest of the caramel sauce over the coconut and mix until the coconut is completely coated. Pour the coconut over the top of the blondie and spread it out evenly, edge to edge.
5. Add the chocolate almond bark and vegetable shortening together in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each heating, until smooth. Drizzle the chocolate over the top of the coconut.
6. Allow the blondies and topping to cool to room temperature. Once the chocolate has hardened, use the parchment paper to remove the blondie from the pan. Cut into 12 bars and enjoy!