Samoas Bars

These bars are a homemade version of the classic Samoa Girl Scout Cookie. Since Samoa's are my all time favorite GSC, I figured I owed it to myself to try  out these little treats. They were delightful! I used 72% Dark Chocolate for the base, but next time I would use something a little less powerful. I love Dark Chocolate, but I think this particular bar would be better with semi sweet or even milk chocolate. You decide!

SAMOA'S BARS

Cookie Base:

1/2 Cup Sugar

3/4 Cup butter, softened

1 Egg

1/2 tsp. Vanilla

2 Cups Flour

1/4 tsp. Salt

Preheat oven to 350 degrees. Lightly grease 9x13 inch pan. In a large bowl cream sugar and butter until fluffy. Beat in egg and vanilla. Gradually beat in flour and salt @ a low speed. The dough does not need to come together. Spread mixture into prepared pan and press down to evenly distribute. Bake for 20-25 minutes, or until edges are slightly brown. Cool on wire rack.

Topping:

3 Cups shredded Coconut

12 oz. Chewy Caramels

1/4 tsp. Salt

3 TBSP Milk

10 oz. Dark or Semisweet Chocolate

Preheat oven to 300 degrees.  Spread coconut evenly on parchment lined baking sheet. Bake for 20 minutes, stirring every 5 minutes or so. Coconut should be golden when finished baking. Cool.

Unwrap caramels and place in saucepan with milk and salt. Cook on medium heat {stirring constantly} until smooth and creamy. Don't burn!! Add in the coconut and stir until mixed well. Pour over cookie base and spread evenly into a thin layer. Let set until completely cooled. When ready, cut into small/medium size bars. 

Melt chocolate in microwave or double boiler. Dip the base of each bar into the chocolate and place on wax paper covered cookie sheet. When all the bases are dipped, use remaining chocolate to drizzle over the top of the individual bars.  Its easiest if you have a small squeeze bottle, but a ziplock bag with one tip cut off will work as well. Let chocolate set completely before serving or storing in airtight container.

{the cookie base inside the bar}