Samoa Bars

Girl Scout cookie season is almost here. I haven't bought any this year and don't really plan to. These were just about as good though! We didn't dip the bottom of the cookie in chocolate, but I definitely would the next time. These were good, but a little dry on the bottom and I think the chocolate would help it. They're pretty simple, and yummy!

Samoa Bars-adapted from Baking Bites

Total Time: 1 Hour

Makes 30 Bars

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)
• 12-oz good-quality chewy caramels
• 1/4 tsp salt
• 3 tbsp milk
• 10 oz. dark or semisweet chocolate 

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. Pour dough into prepapred 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 (it’s easy to get it through the topping).

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. 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.