Samoa Bars

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My family has, in the past, enjoyed quite a few of the cookies that start selling around this time of year by the Girl Scouts. This year, however, we have decided that we will honor our own family's policy of contributing only to Catholic charities when it comes to those cookie sales. Yes, a purchase of cookies is just that, a purchase, but it is also a donation, and many of the Girl Scout policies are not in line with our personal beliefs (which is why we limit our donations to Catholic charities only).

There are other shortbread and mint chocolate cookies on the market similar to the Girl Scout brand, and I can pick them up at the grocery store. One of our family's favorites, however, is that coconut chocolate treat, the Samoa cookie. Last weekend I came across a recipe for a cookie bar that has the same yummy taste and texture and I'll be hanging on to this recipe to make this an annual treat. While these bars don't look exactly like Samoas (like these do) they are easy to make and the taste and texture are right on.

The base is a bit crumbly and I had a difficult time trying to dip them, but I do think the chocolate on the bottom is crucial. I just used a small spatula and spread the chocolate on instead of dipping. The recipe calls for 12 oz. bag of caramels, but I used a 10 oz. bag of Werther's chewy caramels, because that's what was available at my grocer.

Samoa Cookie Bars

makes 30 bars

printer version

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 t. vanilla extract
2 cups all-purpose flour
1/4 t. salt

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 t. salt
3 T. milk
10 oz. dark or semisweet chocolate (I used chocolate chips)

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at 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.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a 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 into 30 bars with a large knife or a pizza cutter (I used a bench 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 wax paper (I had better luck spreading the chocolate on the bottoms with a small spatula). Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Source: bakingbites.com

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