SamoasJanuary 17, 2011
Growing up my family never bought boxes of girl scout cookies by the crate. It just wasn’t what we did. None of us were girl scouts and none of our close friends were either. But somehow as kids we did still manage to eat some and although I dislike coconut, I am madly in love with Caramel Delights or Samoas.
I follow a delicious blog by the name of http://www.BakedPerfection.com (She’s who I got my cookie dough ball recipe from.) Anyway, needless to say when I came across samoas I had to try them. Here goes:
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
First, make the cookie base:
Preheat oven to 350F. Lightly grease a 9×13 inch baking pan (I use a pyrex dish) or line it 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. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cook completely on a wire rack before topping.
(Coconut in the oven – above)
(Toasted coconut – above)
3 cups shredded coconut (sweetened or unsweetened)
12-oz good quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semi-sweet chocolate (chips are ok)
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 a spatula, spread the topping into an even layer. Let the topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter.
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 paper. Transfer all remaining chocolate or melt more, into a piping bag or ziplock bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.
*Note: You can simply drizzle chocolate on top of the bards before slicing them up if you’re looking for yet an easier way to finish these off. You wont’ need quite as much chocolate as noted above, and you own’t quite get the Samoas look, but the results will still be tasty.
*Taken from http://www.bakedperfection.com
The result usually looks a little tastier than these, but I promise they tasted just as good as any others I have made!