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Saturday, April 5, 2014

Samoas Cookie Bars

Have you ever craved Girl Scout Cookies when it's NOT that time of year? Nope...neither have I! haha...but seriously, sometimes you just have a craving for one of those good old Samoa cookies that they sell. I knew when I found this recipe, that I would have to try them. It took me a long time to actually accomplish trying them, but I finally did it. Now it's taken me almost a month to get them onto this blog. Between working at my job, working out, and taking a Martial art a few nights a week, I am one busy gal! When I made these, I promised myself to only try one little bite and I actually succeeded. I took them to work and the students and staff gobbled them up fast enough that I didn't have to fight my temptations.
Woo Hoo!! Thank goodness, because if they hadn't, I am positive I could have consumed the entire pan all by myself. Yes...they are THAT good!

Recipe Source:

Makes 30 bars

For the cookie base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla 
 2 cups flour
1/4 tsp salt

Start by  making the cookie base. Preheat your oven to 350°
Spray a 9 x 13 pan with Pam or line with parchment paper.
In a large bowl, beat together sugar and butter, until light and fluffy.
Beat in egg and vanilla. Put your mixer on low speed and gradually beat in flour and salt until mixture is crumbly. It will probably look somewhat like wet sand.
Pour the crumbly dough mixture into your greased pan and press it all out into an even layer.
Bake for 20-25 minutes, until it is set and the edges are lightly browned. Cool completely before before putting the topping on.

For the topping:
3 cups shredded, sweetened coconut
1 (12 oz) pkg of Kraft caramels
1/4 tsp salt
3 Tbsp milk
10 oz. semisweet chocolate chips
Preheat the oven to 300°
Spread out the coconut evenly on a parchment-lined baking sheet. Toast the coconut for  20 minutes, stirring every 5 minutes, until the coconut is a light golden color. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place them in a large microwave safe bowl. Add the salt and the milk. Cook on high for 1 minute and stir. Cook 1 more minute and stir. Continue this process for 3-4 minutes until the caramel is all melted.
When the caramel is smooth, fold in the toasted coconut with a spatula.
Using a spoon, plop dollops of the topping all over the cookie base. Using a spatula, or the back of a spoon, spread the topping into an even layer. Let topping set until it is completely cooled.
When it's all cooled, cut into 30 bars with a large knife or a pizza cutter.
Once the bars are cut, melt the chocolate chips in a small bowl by heating on high for about 30 seconds and stirring. Then heat them 15 more seconds and stir. Continue until they are completely melted, but be sure to stir in between or they will scorch and burn.
Dip the bottom only, of each bar into the chocolate and place on a clean piece of parchment or wax paper. Place the remaining chocolate  into a Ziploc baggie. Snip a small corner off with scissors and you can now drizzle the chocolate over the bars to finish them. .
Let chocolate completely set.
Store in an airtight container.

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