Warning! Once you see this, that’s it. You can’t “unsee” it. Your mind will think about it often until you finally break down and make it.
Still with me? Thought so. If you’re like so many of the population (myself included) that looks forward to those cute little Girl Scouts selling their delicious cookies, then this is your lucky day! Everyone has their favorite type of cookie, but the Samoas are up there on most lists! I first spotted this recipe on Joelen’s blog (you can link out through hers for the original source if you choose to) and almost immediately, I could taste these sweet crunchy delights! I’ve been waiting for the perfect opportunity to make them where other people would also eat them. I knew if I just made them on an ordinary day, I’d sit down and eat them all! I’ll be hanging out with some friends and family this weekend, so great chance!
This really was easy to make. The hardest part was probably toasting the coconut, just because it took a while since I was scared to cook it on too high of a heat and risk burning. Anyway, these definitely fill that craving for the once a year cookie treat!
Homemade Samoas Bars
Source: What’s Cooking, Chicago – Joelen’s Culinary Adventures
1/2 cup sugar
3/4 cup butter – softened (1.5 sticks)
1 large egg
1/2 tsp vanilla
2 cups all-purpose flour
1/4 tsp salt
3 cups shredded sweetened coconut (I used 1 pkg/2 cups and it was plenty)
12 oz caramels – unwrapped
1/4 tsp salt
3 tbsp milk
10 oz. semi-sweet chocolate
Preheat oven to 350. Grease a 9×13 casserole. In a medium-sized bowl, whisk together the flour and salt. Using your stand mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the egg and vanilla. On low speed, slowly add the flour mixture and beat until crumbly (almost like wet sand). Pour into greased casserole and press down evenly. Bake 20-25 minutes until cooked through and turning golden on the edges. Cool completely.
While that’s cooling, toast the coconut in a nonstick skillet (just heat over low-medium heat, turning VERY often). Let cool. Combine the caramels, milk and salt in a microwave safe bowl and cook 3-4 minutes, stirring every 45 seconds until melted. Fold in the coconut and spread evenly onto the cooled cookie. Let set until cool and firm and then cut. A pizza cutter works great for this.
In another small microwave-safe bowl, add chocolate. Microwave for 30 second increments, stirring between each one until completely melted. Dip the base of the bars into the chocolate then set on a piece of waxed paper to harden. Once all bases are dipped, scoop the remaining chocolate into a ziploc bag, snip off the corner and pipe the chocolate onto the tops of the bars. Allow the chocolate to harden and serve.