Samoa Cookie Bars

188 g flour
1 T cornstarch
1/2 t baking powder

1/2 t salt
1/2 C butter, softened

50 g white sugar
55 g brown sugar
1 yolk
1 t vanilla
13.4 oz can dulce de leche
3 T milk
14 oz unsweetened coconut (original recipe calls for sweetened)
2 C or 340 g chocolate chips

Line a 9x9 square pan (original recipe uses a 9x13 pyrex).

Preheat oven to 350.

Whisk together flour, cornstarch, baking powder, and salt.

Separately, beat together butter and sugars.

Beat in yolk and vanilla.

Mixture will be crumbly; press into lined pan.

Bake 10-12 mins or until set.

Meanwhile, whisk together dulce de leche and milk.

Add coconut to mixture.

Take crust out of oven and sprinkle 1 1/2 C chocolate chips.

Let sit 5 mins and then spread evenly.

Layer on coconut caramel and bake another 10 mins.

Microwave remaining chocolate and pipe stripes.

Let cool and then place in fridge.

Once fully cooled, cut into bars.

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