At it again. The newest dessert creation from my Pinterest board that my friend and I tried out are these delish Samoa Cookie Bars. Waiting for those girls scout cookies to come around once a year for those caramel ooey gooey Samoa cookies, just does cut it for me. These bars are a great fix for a Samoa cookie craving and turned out wonderful! As a fair warning these do take some time.
Makes 30 bars
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
1 bag semisweet chocolate chips, melted
Make the cookie base first.
Preheat the oven to 350 degrees. Lightly grease a 9×13 pan. In a mixing bowl cream together the butter and sugar until smooth and fluffy. Mix in the egg and vanilla. On a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
While cookie base is cooling, make topping.
Preheat oven too 300. Line a cookie sheet with parchment paper and spread coconut over the top.
Toast for 20 minutes, stirring every 4-5 minutes until the coconut is toasted. Let it cool on the baking sheet.
Place the unwrapped caramels in large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut bars into squares with a knife.
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching
Dip the base of each bar into the chocolate and place on a clean piece of parchment or tin foil. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.