Caramel Delight Candy Bars

Coconut Caramel
0 Prepare a 12 X 17" sheet pan with parchment paper.  Leave 3 inches of parchment overhang on the 12" side so you can easily lift the caramel layer out of the pan with cooled.
6 Measure your toasted coconut out.  Set aside.
2 Combine evaporated milk, sugar, heavy cream, salt, corn syrup, and butter in a thick bottomed, heavy duty pot.
3 Over medium heat, stirring constantly, stir until butter has melted and all sugar has dissolved.  Turn heat to medium high.
4 Stirring the whole time, cook until temperature reaches 236F. Turn off heat.
5 Stir in toasted coconut.
7 Pour on prepared sheet pan.  Smooth into an even layer. Let rest for a minimum of six hours before assembling bars and 24 hours before cutting bars.
Shortbread
9 Preheat oven to 350F.
10 Prepare a 12 X 17" sheet pan with parchment paper.  Leave 3 inches of parchment overhang on the 12" side so you can easily lift the shortbread layer out of the pan.
11 In a 5 qt. planetary mixing bowl, combine flour, sugar, brown sugar, and salt.  Begin mixing on low.
12 Add in cubed butter.  Mix until ingredients have the consistency of damp sand and hold together when squeezed in your hand.  Add vanilla and mix 30 more seconds.
13 Press shortbread dough into prepared pan.  Make sure it is packed and pressed tightly with no openings.
14 Cook in oven for 20 minutes. Cool completely.
Assembling
18 Prepare your workspace.  Measure out 300 grams of chocolate or candy coating, set aside.  Place tray of caramel and tray of shortbread out next to each other.
16 Melt 300 grams of chocolate or candy coating.
17 Spread in an even layer on top of shortbread.
19 Top shortbread with with caramel with chocolate is still wet.  
20 Let bars sit for a minimum of 2 hours or longer if the caramel has not rested for a full 24 hours before cutting and dipping and chocolate.
Cutting Bars
21 Supporting the bottom of the bars so the shortbread doesn't break, gently lift the parchment paper with the shortbread and caramel out of the sheet pan.
23 Cut bars into desired size.  I recommend 1" width by 3" length.
Bottom Bars
24 Melt and temper chocolate.
26 Pick up the bar in the middle with your thumb and pointer finger.
27 Dip in chocolate. Run it along a spatula to remove excess chocolate.
28 Place on parchment paper.
29 Once set up, trip chocolate that has pooled along sides to give a nice clean finish to the bar.
Dipping Chocolate
31 Using a dipping fork, fully dip bottomed bars into tempered chocolate or melted candy coating.
32 Pick up coated bar out of chocolate with dipping fork.  Gently tap dipping fork on the side of the bowl to remove excess chocolate from bar.
33 Place on parchment paper.  Drizzle with chocolate if desired.