Samoa Bars!

Cookie Base:
1/2 c. sugar
3/4 c. butter, softened
1 egg
1 t. vanilla extract
2 c. flour
1/4 t. salt

Topping:
3 c. shredded coconut
12 oz. caramels
1/2 t. salt
3 T. milk
10 oz. chocolate chips,

Cream together sugar and butter until fluffy.  Add egg and vanilla.  Gradually add flour and salt until the mixture resembles wet sand.  Press into a pan and bake at 350 degrees for 20-25 minutes.  Let cool.  Toast coconut at 300 degrees for 20 minutes or until golden.  Stir frequently and watch so it doesn't burn.  Microwave caramels with salt and milk for 3 minutes or until smooth.  Fold coconut into the caramel sauce and spread over the cookie base.  Microwave chocolate chips in 30 second intervals, stirring so they don't burn.  Cut the cookie caramel bars and dip each in melted chocolate and place on parchment paper to cool.  Drizzle remaining chocolate on top.  Let chocolate set and store in an airtight container.