Ginger's Coconut Caramel Candy Bars

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King Arthur Flour


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1/2 cup (1 stick, 4 ounces) butter

1 1/2 cups brown sugar

2 teaspoons vanilla

1 large egg

1 1/4 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 3/4 cups toasted shredded coconut (1/4 cup reserved for topping)

1 cup (4 to 5 ounces) caramel, cut into 1/4-inch pieces

3/4 cup chopped bittersweet or semisweet chocolate, or chocolate chips

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