Homemade Girl Scout Samoas Bars |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
|
Love girl scout cookies, but don't love the price? Make your own! (picture from ) Ingredients:
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 |
toppings |
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 (chocolate chips are ok) |
Directions:
1. Cookie Base:
2. Preheat oven to 350F.
3. Line a 9×13-inch baking panv with parchment paper.
4. In a large bowl, cream together sugar and butter, until fluffy.
5. Beat in egg and vanilla extract.
6. 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.
7. Pour crumbly dough into prepapred pan and press into an even layer.
8. Bake for 20-25 minutes, until base is set and edges are lightly browned.
9. Cool completely on a wire rack before topping.
10. Coconut topping:
11. Preheat oven to 300.
12. 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.
13. Cool on baking sheet, stirring occasionally. Set aside.
14. Caramel topping:
15. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
16. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
17. When smooth, fold in toasted coconut with a spatula.
18. Put dollops of the topping all over the shortbread base.
19. Using the spatula, spread topping into an even layer. Let topping set until cooled.
20. When cooled, cut into 30 bars with a large knife or a pizza cutter.
21. Once bars are cut, melt chocolate in a small bowl.
22. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.
23. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag and drizzle bars with chocolate to finish.
24. Let chocolate set completely.
|
|