Chocolate Coconut Carmel Pie Bars
Preheat oven to 375⁰F. Lightly grease an 8x8-inch pan.
Place the crust mix and melted butter in a large bowl and mix until combined into a crumbly dough. Press dough firmly and evenly into the prepared pan.
Bake for 12 min. Remove the pan from the oven and set aside to cool.
Whisk together the filling mix and milk in a medium saucepan. Set the pan over medium heat. Whisk gently and constantly until the mixture begins to bubble and thicken. Remove the pan from the heat. Stir in the coconut extract *if using).
Pour the filling over the cooled crust. Transfer the pan to the refrigerator and chill for 1 hour.
Place the dulce de leche in a large microwave-safe bowl. Microwave on high for 30 seconds, or until slightly loosened. Add the shredded coconut to the bowl and mix until thoroughly combined.
Remove the pan from the refrigerator. Drop the coconut mixture by the spoonful over the bars, and gently pat into a mostly even layer.
Place the chocolate chips in a microwave-safe bowl. Microwave on high in 30 sec increments, stirring between each, utnil melted. Drizzle the chocolate off the top of a spoon over the coconut caramel topping. Return the pan to the refrigerator and chill for 1 more hour.
Cut the bars into squares and serve. Store covered in the refrigerator for up to 3 days.