BUTTERSCOTCH BARS

1/4 Cup Unsalted Butter, room temp.
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
2 Eggs
1/2 Teaspoon Vanilla
11/4 Cup All Purpose Flour
1/2 Teaspoon Baking Soda

BUTTERSCOTCH TOPPING:
1/2 Cup Unsalted Butter
1/2 Cup Sugar
1 Cup Dark Brown Sugar, packed   
1/2 Cup Golden Corn Syrup
1/4 Cup Water
1/2 Teaspoon Salt
1 Cup Walnut Pieces
3/4 Cup Unsweetened Coconut
3/4 Cup Chocolate Chips
1/2 Cup Whipping Cream  
2 Teaspoons Vanilla Extract

Preheat oven to 350. Spray a 8-inch square pan or use parchment paper.
In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy.  In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into the prepared and bake for 20 to 25 minutes or until golden brown. Let sit awhile to cool. Then in a medium saucepan, melt the butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture boils, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will be thick and darker in color). Remove from heat and stir in cream and vanilla watch the steam. Pour butterscoth over the cake and sprinkle with chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Let cool before cutting into squares or bars.