Samoa Cookie Bars

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray. (5 minutes)

For the crust, whisk together flour, cornstarch, baking powder, and salt in a medium bowl. (3 minutes)

In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth. Add granulated sugar and brown sugar and beat until light and fluffy. Beat in egg yolk and vanilla extract until combined. Gradually add the flour mixture, mixing until just combined. The mixture will be crumbly. Press the dough evenly into the bottom of the prepared pan. (8 minutes)

Bake the crust in the preheated oven until the edges are lightly golden brown, about 10-12 minutes. (12 minutes)

While the crust is baking, in a medium bowl, combine the dulce de leche and milk. Stir in the flaked coconut until evenly coated. (5 minutes)

Remove the baked crust from the oven and immediately sprinkle 1 1/2 cups of chocolate chips over the hot crust. Let stand for 5 minutes, allowing the chocolate to melt. Spread the melted chocolate evenly over the crust. Carefully spread the coconut mixture over the chocolate layer. (7 minutes)

Return the pan to the oven and bake for an additional 10 minutes, or until the coconut is lightly toasted. (10 minutes)

Remove from the oven and let cool completely in the pan on a wire rack. (1 hour)

Melt the remaining chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. (2 minutes)

Drizzle the melted chocolate over the coconut layer. Chill in the refrigerator, covered, for at least 1 hour, or until set. (1 hour)

Using the foil overhang, lift the uncut bars from the pan. Cut into bars using a sharp knife. (5 minutes)