Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
2. In a large mixing bowl, combine all-purpose flour, cocoa powder, granulated sugar, brown sugar, melted butter, and salt. Mix thoroughly until a crumbly dough forms.
3. Press the cookie base mixture evenly into the prepared baking pan, creating a compact and uniform layer. Use the back of a spatula or your hands to ensure an even surface.
4. Bake the cookie base in the preheated oven for 10-12 minutes until it sets and looks slightly dry around the edges. Remove from oven and let cool for 5 minutes.
5. In a separate bowl, mix shredded coconut with sweetened condensed milk until well combined.
6. Spread the coconut mixture evenly over the partially baked cookie base, ensuring complete and uniform coverage.
7. Return the pan to the oven and bake for an additional 15-18 minutes, or until the coconut layer turns golden brown and slightly crispy.
8. Remove from oven and immediately drizzle caramel sauce over the coconut layer, creating a decorative pattern.
9. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
10. Drizzle melted chocolate over the caramel layer in a crisscross pattern using a spoon or piping bag.
11. Allow the bars to cool completely at room temperature for about 1 hour, or refrigerate for faster setting.
12. Once cooled and set, lift the bars out of the pan using the parchment paper edges and cut into 16 equal squares.
13. Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.