Thank you for following us for these last twelve days as we made these cookies and upheld a cherished tradition between my mom and I. There are some traditions that make your heart feel so happy and full. Laughing at our silly inside jokes, singing Christmas carols, and talking to my mom in the kitchen during these 12 days of cookies does just that for me. With a very thankful and full heart (and stomach with all these cookies), I’m excited to wish everyone reading this a very Merry Christmas!
- 1 ½ cups all-purpose flour
- 1 Tbsp. cornstarch
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 egg yolk
- 1 tsp. vanilla
- 1 13.4oz can dulce de leche
- 3 Tbsp. milk
- 1 14oz pkg. sweetened flaked coconut
- 1 12oz pkg. semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line a 13×9 inch baking pan with foil, extending over edges; coat with cooking spray.
For crust: In a small bowl stir together flour, cornstarch, baking powder, and salt. In a large bowl beat butter. Add both sugars; beat on medium to high until light and fluffy. Beat in egg yolk and vanilla. Beat in flour mixture (mixture will be crumbly). Press onto bottom of prepared pan. Bake 10-12 minutes or until edges are light brown.
Meanwhile, in a large bowl combine dulce de leche and milk. Stir in coconut.
Sprinkle 1 ½ cups of the chocolate chips over hot crust; let stand 5 minutes. Spread chocolate over crust. Carefully spread coconut mixture over chocolate layer. Bake 10 minutes more. Cool in pan on a wire rack.
In a small bowl microwave remaining chocolate chips 30 to 45 seconds or until melted and smooth, stirring once. Drizzle over coconut mixture. Cover and chill 1 hour or until set. Using foil, lift out uncut bars. Cut into bars. Refrigerate up to 3 days.
*Recipe courtesy of Better Homes & Gardens*