leche for the caramel and it turned out perfectly. Don't forget to enter the $50 gift card giveaway! Enter here.
1 cup gluten free all purpose flour
Line a 9x13 inch baking pan with parchment paper.
Cool completely on a before topping.
There are 4 options for the caramel.
1. Heat up sweetened condensed milk over medium heat stirring constantly until it becomes a caramel consistency.
2. Take one can of sweetened condensed milk, remove the label, and put it in your crock pot. Completely submerge the can in water.Set to low and wait eight hours.Wait for the can to come to room temperature and open the can.
3. MICROWAVE: Pour 1 can Sweetened Condensed Milk into large microwave-save bowl. Cook on MEDIUM (50%) power for 4 minutes, stirring halfway through heating time. Reduce power to MEDIUM-LOW (30%) power; cook for 8 to 12 minutes, stirring with wire whisk every few minutes, until thick and light caramel-colored.
4. Buy wrapped caramels and unwrap them. Microwave on 50% heat until melted. (I did not like this option because the bars came out too stiff. But the taste is still the same).
Mix Caramel with the toasted coconut.
Put dollops of the topping all over the cookie base that you set aside earlier. Using the spatula, spread topping into an even layer. Let topping set until cooled.