I had originally planned to make these bars for May’s Fill the Cookie Jar group but with Cooper being sick and spending some time in the hospital, I didn’t get a chance. I finally made them over the weekend and they were so good! So some of you might know these as samoas that the Girl Scouts sell, but I’ve only know them as caramel delights. I love being able to make a knock-off version at home and these didn’t disappoint! You can’t go wrong with dark chocolate, coconut, caramel and a shortbread cookie. YUM!!
Cookie base :
1/2 cup sugar
3/4 cup unsalted butter, softened at room temperature
1/2 top vanilla
2 cups flour
1/4 tsp salt
3 cups shredded sweetened coconut
12 ozs chewy caramels, unwrapped
1/4 tsp salt
3 Tbsp whole milk or heavy cream
10 ozs dark chocolate chips
Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan and set aside. To make the cookie base, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. At low-speed, add in the flour half cups at a time until the mixture is crumbly. Press the dough into the prepared pan into an even pan. Bake for 20-25 minutes or until the base is set and the edges are lightly browned. Cool completely.
While the base is cooling, drop the oven temperature to 300 degrees. Spread the coconut on a large baking sheet lined with parchment paper. Toast for 20 minutes, stirring every 5 minutes until that coconut is golden. Place the baking sheet in a wire rack to completely cool.
Place the unwrapped caramels in a large bowl that is microwave safe. Add in the milk and salt. Cook on high in that microwave for 3-4 minutes, stir occasionally to help the caramels melt. Once the caramel is melted, fold in the toasted coconut with a spatula. Drop dollops of the coconut caramel over that cookie base and spread evenly. Let topping set until it’s cooled.
Once the topping had cooled, remove from pan and place on a large plate. Cut 30 bars using a pizza cutter.
Melt the chocolate chips in a small bowl. I had morsels and needed to add a teaspoon of coconut oil to thin it out. Dip the bottom of each bar into the chocolate and place on a piece of parchment paper. Continue until all bars have been dipped in chocolate. Transfer the remaining chocolate to a sandwich baggie and snip the corner. Drizzle the bars with the chocolate. Store the bars in the refrigerator until they’re ready to be served.
Source: Nutmeg Nanny