Chocolate Toffee Delights

INGREDIENTS:
1 cup butter, softened
1/2 cup plus 2 Tablespoons sugar, divided
3/4 teaspoon almond extract
1/2 teaspoon coconut extract
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup flaked coconut
1/2 cup sliced almonds, toasted & cooled
1 jar (12 1/4 oz) caramel ice cream topping
3/4 cup dark chocolate chips

DIRECTIONS:
1 - In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts.
2 - Combine the flour, salt & baking powder. Gradually add to creamed mixture and mix well.
3 - Press into a greased 13x9 baking pan. Bake at 350 degrees for 10 minutes. Prick crust with a fork or toothpick and sprinkle with remaining sugar. Bake 15 minutes longer or until set.
4 - Place coconut and almonds in a food processor and finely chop. Transfer to a small bowl and mix with caramel topping. Spread over crust and bake another 5-10 minutes or until edges are bubbly. Cool on a wire rack.
5 - Melt the chocolate chips and drizzle over the caramel mixture. Let stand until chocolate is set.

THOUGHTS:
This recipe came from Taste of Home magazine in a special section on holiday cookies. The idea was that they tasted like Samoa Girl Scout cookies - I'm not quite convinced. They aren't bad though. Not bad at all.