Homemade Samoas Bars

            If you love Girl Scout cookies as much as I do, then this recipe will be number one in your recipe box. The crispy shortbread, caramel and coconut with chocolate, there is nothing better in a cookie. Since most of us do not have the time it takes to make the Samoan cookies, I have made it into a cookie bar.

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Then I do not need to roll out the dough, cut out the circles, cut out the center and then carefully put all the toppings on. Making these into a bar cookie saves me so much time.

            It is said that these cookies may have originated on the islands of Samoa and that is how they got their name. Who knows, I am just glad that they did get created.

When I came up with this recipe, I thought of the ways it would be easier to make these. Yes, in other words, I did take some shortcuts. But, these do not affect the taste in any way!

Frequently Asked Questions:

            What brand of caramel do you suggest?

I do prefer using the Werthers brand. If you cannot find those, use Kraft.

            What is the crust?

If you follow the recipe, this will taste like a shortbread crust. It is a simple one to make and very tasty. I would say that you could crush shortbread cookies up and mix them like a graham cracker crust too.

            Do I have to dip the whole cookie in chocolate?

You do not have to. If you can, go ahead and just dip the bottom of the cookie and then use a bag to drizzle lines over the top.

            How do I keep the chocolate on the bottom of the cookie?

Well, you could place the cookie bottom side up until it is dry. You could also set it on parchment paper after dipping. The parchment will not hold the chocolate.

What do you need to make Homemade Samoas Bars

            Cookie:

                        3/4 cup butter

                        ½ cup sugar

                        ½ tsp vanilla

                        1 large egg

                        ¼ salt

                        2 cups of all purpose flour

            Topping:

                        12 ounces of good caramels

                        3 cups of flaked coconut

                        ¾ tbsp milk

                        ¼ salt

                        10 ounces of semisweet or dark chocolate

How to make Homemade Samoas Bars

FIRST STEP:

Preheat the oven to 300*

Spread the coconut out on a tray and toast in the oven for 20 minutes, stirring routinely

SECOND STEP:

After the coconut is toasted, preheat the oven to 350*

Line a 9×13 baking pan with parchment

THIRD STEP:

In a large bowl cream the sugar with the butter

Beat in the egg and vanilla

Combine well

FOURTH STEP:

On the slow speed, mix in the flour and the salt until it becomes crumbly

a)

b)

Put the crumbly mix into the pan and press down to form a crust

FIFTH STEP:

Bake for 20 to 25 minutes, until the crust is a light golden brown

Cool completely on a wire rack before adding the topping

SIXTH STEP:

Unwrap the caramels and place into a microwave safe bowl, add milk and salt

Run cooking cycle for 30 second intervals, stirring in between each cycle

SEVENTH STEP:

When the caramel is melted, gently fold in the toasted coconut

a)

b)

Spoon the topping onto the cookie base, spread evenly with a spatula

a)

b)

EIGHTH STEP:

Let sit until the topping is set

Melt the chocolate and drizzle over the top

a)

b)

c)

Enjoy!

YUM!

Homemade Samoas Bars

Homemade Samoas Bars

Yield: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • Cookie:
  •                         3/4 cup butter
  •                         3/4 cup butter
  •                         ½ cup sugar
  •                         ½ cup sugar
  •                         ½ tsp vanilla
  •                         ½ tsp vanilla
  •                         ½ tsp vanilla
  •                         1 large egg
  •                         1 large egg
  •                         1 large egg
  •                         ¼ salt
  •                         ¼ salt
  •                         2 cups of all purpose flour
  •                         ¼ salt
  •             Topping:
  •                         2 cups of all purpose flour
  •                         2 cups of all purpose flour
  •                         12 ounces of good caramels
  •             Topping:
  •                         3 cups of flaked coconut
  •                         ¾ tbsp milk
  •             Topping:
  •                         12 ounces of good caramels
  •                         ¼ salt
  •                         10 ounces of semisweet or dark chocolate
  •                         12 ounces of good caramels
  •                         3 cups of flaked coconut
  •                         3 cups of flaked coconut
  •                         ¾ tbsp milk
  •                         ¾ tbsp milk
  •                         ¼ salt
  •                         ¼ salt
  •                         10 ounces of semisweet or dark chocolate
  •                         10 ounces of semisweet or dark chocolate

Instructions

FIRST STEP:

Preheat the oven to 300*

Spread the coconut out on a tray and toast in the oven for 20 minutes, stirring routinely

SECOND STEP:

After the coconut is toasted, preheat the oven to 350*

Line a 9x13 baking pan with parchment

THIRD STEP:

In a large bowl cream the sugar with the butter

Beat in the egg and vanilla

FOURTH STEP:

On the slow speed, mix in the flour and the salt until it becomes crumbly

Put the crumbly mix into the pan and press down to form a crust

FIFTH STEP:

Bake for 20 to 25 minutes, until the crust is a light golden brown

Cool completely on a wire rack before adding the topping

SIXTH STEP:

Unwrap the caramels and place into a microwave safe bowl, add milk and salt

Run cooking cycle for 30 second intervals, stirring in between each cycle

SEVENTH STEP:

When the caramel is melted, gently fold in the toasted coconut

Spoon the topping onto the cookie base, spread evenly with a spatula

EIGHTH STEP:

Let sit until the topping is set

Melt the chocolate and drizzle over the top

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 140mgSodium: 28mgCarbohydrates: 120gSugar: 18gProtein: 12g