Indulge in the homemade version of a beloved classic with these Samoas Bars, which offer a delightful mix of a buttery cookie base, a rich caramel coconut topping, and a drizzle of smooth chocolate. These bars mimic the flavors of the popular Girl Scout cookie, making them a perfect treat for those who crave this combination all year round.
Homemade Samoas Bars
A bowl of this creamy tomato soup with crispy grilled cheese croutons offers a comforting embrace, perfect for any day of the week. It’s a reminder that the best meals aren’t always the most elaborate but often those made with love and a touch of creativity. This dish not only satisfies hunger but also warms the heart.
Preparation Time: 35 minutes
Cooking Time: 45-50 minutes
Cooling Time: 1 hour
Serving Size: Makes 30 bars
Equipment: 9×13-inch baking pan, microwave-safe bowl, baking sheet, parchment paper
Recipe Title: Homemade Samoas Bars
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
- Topping:
- 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:
- Cookie Base:
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, cream together sugar and butter until fluffy. Beat in the egg and vanilla extract.
- At a low speed, gradually beat in flour and salt until the mixture is crumbly, like wet sand. Press this crumbly dough into the prepared pan in an even layer.
- Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack.
- Topping:
- Lower the oven temperature to 300°F. Spread coconut on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until golden. Cool on the baking sheet.
- Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Microwave on high for 3-4 minutes, stirring occasionally, until the caramel is smooth. Fold in toasted coconut.
- Spread the caramel coconut mixture evenly over the cooled cookie base. Let the topping set until cooled.
- Cut into 30 bars using a large knife or a pizza cutter.
- Finishing Touches:
- Melt the chocolate in a small bowl in the microwave in 45-second intervals, stirring between each until smooth.
- Dip the base of each bar into the melted chocolate and set on clean parchment or wax paper.
- Transfer any remaining chocolate (or melt more if needed) into a piping bag or a ziploc bag with the corner snipped off and drizzle over the bars.
- Allow the chocolate to set completely before storing in an airtight container.
These Samoas Bars are a dream come true for any caramel and coconut lover, bringing together the nostalgia of childhood treats with the satisfaction of creating something delicious from scratch. Enjoy these delectable bars as a special dessert or share them with friends and family as a homemade gift.