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Homemade Samoas**




Source of Recipe


Debbie Wharton's Recipe Page


Recipe Introduction


Yes, it’s true. And they’re delicious. They taste very close to if not exactly like the Girl Scout cookies!

Cookie Base:

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

Topping:

3 cups shredded coconut (sweetened or unsweetened; I used sweetened)

12-oz good-quality chewy caramels

1/4 teaspoon salt

3 tablespoons milk

20 oz. dark or semisweet chocolate chips










For cookie base: Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan.


In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands.

Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping.

For topping: Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.


Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave 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 greased spatula.


Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 or so bars with a large knife or a pizza cutter.

Once the bars are cut, melt half of the 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 wax paper. Melt more chocolate, little by little, if needed. Transfer all remaining chocolate (or melt more) into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish.


Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge. Makes roughly 30 bar cookies.








You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
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