Coconut Caramel Pecan Bars

Step 1

Preheat oven to 350°In a stand mixer (or by hand) beat together flour, butter, sugar and ½ cup coconut flakes for 5 minutes on high until light and fluffy.Using your hands press the dough into a parchment lined 9X9 baking dish

Step 2

Bake for 30 minutes.In a small bowl combine 1 14 oz can Eagle Sweetened Condensed Milk along with pecans and remaining coconut flakes

Step 3

Once crust is done, pour mixture over the top and spread evenly

Step 4

Bake for another 20 minutes or until top is just golden brown.Allow to cool before removing from pan.While it’s cool start the dolce de leche

Step 5

Preheat oven to 425°F

Step 6

Pour one 14 oz can of sweetened condensed milk into a metal pie tin and cover tightly with foil

Step 7

Set the pan into a baking dish and fill with hot water until halfway up the sides of the pie pan

Step 8

Place on center rack and cook for 90 minutes adding more water if necessary

Step 9

Once done, remove from oven and whisk the dolce de leche until smooth.Drizzle over the top of the bars and top with more coconut flakes if desired.