INGREDIENTS
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Caramel:
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7 oz (1/2 can) sweetened condensed milk
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½ cup light corn syrup
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½ lb light brown sugar
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½ cup (1 stick) unsalted butter
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½ teaspoon vanilla
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¼ teaspoon kosher or fleur de sel salt
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Shortbread:
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1 cup (2 sticks) butter, room temperature
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1/2 cup sugar
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2 cups all-purpose flour
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¼ teaspoon baking powder
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½ teaspoon salt
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½ teaspoon vanilla extract
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2 tablespoons milk
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Topping:
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3 cups shredded unsweetened coconut
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1/4 teaspoon salt
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2 tablespoons milk
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12 oz. dark or semisweet chocolate