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  • Writer's pictureDairy Keen

Samoa Bars

I really miss Girl Scout Cookies. I can’t have flour so that means no GS cookies for me. I found this recipe on face-book, so I RAN to the kitchen to try it. This is a fun recipe although a bit messy to make, but they are awesome. I better share these or I will be eating the whole pan.

Homemade Samoa Bars Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg, room temperature 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt

Preheat oven to 350F. In a 9×13-inch baking pan line 1 sheet of 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. Spoon the crumbly dough into the prepared pan and with your fingers press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.

Topping 3 cups shredded sweetened coconut 12-oz good-quality chewy caramels (Kraft or Reser’s) 1/4 teaspoon salt ¼ cup milk 10 oz. dark chocolate candy bar, chopped

Preheat oven to 300 degrees. Line a cookie sheet with parchment paper, and then spread on the coconut. Bake for 20 minutes, but stir every 5 minutes, until coconut is golden. Remove from oven and cool. 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. While still hot, put dollops of the topping all over the shortbread base. Spread the topping into an even layer, it won’t be perfect. Let topping set until cooled, about 1 hour.

When cooled, lift out the bar and then cut into 24 bars with a large knife. Melt the chocolate in a small bowl by heating on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the bottom of each bar into the chocolate and place on a clean piece of parchment paper or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a Zip-lock bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely, about an hour. Store in an airtight container, that is if there are any left!

Makes 24 bar cookies.

*To make Gluten Free, use Gluten Free Flour plus 2 teaspoons of Xanthium Gum


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