The rich bars are similar to a butter tart square, but with coconut instead of raisins, and drizzled with melted chocolate, white chocolate and caramel.

Base:
1/2 cup butter, softened  (125 mL)
2 tbsp granulated sugar (25 mL)
1 cup all-purpose flour  (250 mL)

Filling:
1/4 cup butter, softened  (50 mL)
3/4 cup brown sugar  (175 mL)
1/4 cup corn syrup  (50 mL)
2  eggs
pinch salt
1 tsp vanilla  (5 mL)
2 tsp white vinegar or lemon juice  (10 mL)
1 cup shredded coconut (250 mL)

Glaze:
1 square (30 g) semi-sweet chocolate
1 square (30 g) white chocolate
1 tsp vegetable shortening, divided (5 mL)
2 tbsp caramel or butterscotch sundae or ice cream topping (25 mL)

Preheat oven to 350F. Line an 8 inch square baking pan with parchment paper.

To make base, in bowl, cream butter and sugar with a wooden spoon; blend in flour until crumbly. Press into pan and bake 12 to 15 minutes or until very lightly browned.

For filling, in bowl, cream butter, brown sugar and corn syrup with a wooden spoon. Add eggs, beat well. Stir in vanilla, vinegar and coconut. Pour over base. Bake 20 to 25 minutes or until almost set (topping will firm up when cool). Cool on wire rack to room temperature.

In separate small bowls, melt semi-sweet chocolate and white chocolate, each with 1/2 tsp (2 mL) shortening, in microwave, at medium 2 to 3 minutes, stirring often to help melting. Drizzle both chocolates over pan, in opposite directions (be creative).  Drizzle caramel topping over all (microwave a few seconds if too thick to pour easily).  When cool and set, cut into squares.