MAKE COOKIE BASE. Preheat oven to 350. Spray a 9 by 13 inch baking pan with non stick spray
In a large bowl beat butter and sugar until light and fluffy
Add flour, salt and vanilla and mix well
Press into prepared pan and bake 12 to 15 minutes until light golden. Cool on rack in pan
MAKE CARAMEL
In a medium saucepan combine, cream, milk, light brown sugar, butter and salt. Bring to a boil, stirring and continue to simmer stirring often until thickened and a light golden color, 10 to 15 minutes, remove from heat and add vanilla
Pour 1/3 of hot caramel over cooled crust, smooth with an off set spatula or back of a spoon
Add toasted coconut to remaining caramel and blend well. Toasted coconut recipe is attache below. Spread coconut caramel evenly over plain caramel layer on bars. Allow to cool at least 1 hour and then cut into bars
https://cookpad.com/us/recipes/358497-toasted-coconut
FINISH BARS
Line a baking sheet with parchment paper. Melt 1 1/2 cup of chocolate until smooth
Dip BOTTOM of each bar into chocolate or spread a layer of chocolate on each bottom, which ever is easier for you. Place coated bars chocolate side up on parchment lined pan and chill until hard about 1 hour
Melt remaining 1 1/2 cups chocolate until smooth, drizzle over bars. Press cashews in places on wet chocolate to stick. Chill until set.
