Dulce de Leche Coconut Bars

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line an 18x18cm baking dish with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a medium saucepan, combine the coconut flakes, granulated sugar, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is lightly caramelized.

   Tip: Watch for the mixture to turn golden brown and smell caramel-like.

3. 3

   Remove the saucepan from the heat and stir in the dulce de leche until well combined.

   Tip: Let the mixture cool slightly before proceeding.

4. 4

   In a large bowl, whisk together the flour, baking powder, and salt. Add the unsalted butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Use a food processor if you prefer a smoother mixture.

5. 5

   Press half of the biscuit mixture into the prepared baking dish.

   Tip: Make sure to evenly cover the entire surface.

6. 6

   Pour the cooled dulce de leche mixture over the biscuit layer.

   Tip: Use a spatula to spread the mixture evenly.

7. 7

   Top with the remaining biscuit mixture.

   Tip: Use a spatula to create a smooth, even surface.

8. 8

   Bake for 20-25 minutes, or until the edges are lightly golden brown.

   Tip: Keep an eye on the bars after 15 minutes to avoid overbaking.

9. 9

   Remove from the oven and let cool completely in the baking dish.

   Tip: Let the bars cool completely before cutting into them.

10. 10

    Cut into bars and serve. Store in an airtight container at room temperature for up to 3 days.

    Tip: Optional: Wrap each bar individually in plastic wrap for easy storage and transportation.