Samoas

Samoas - my absolute favorite Girl Scout cookie - and now I can make at home!!!  (And you'll get much more to eat than the what - 9 (!?) that come in the box)  I was so excited when I saw this recipe - they are in a bar form so they are easier to make than cutting and shaping a bunch of circle cookies.  These were unbelievably easy to make and tasted exactly like the authentic Girl Scout cookie.  I think these would be fun to make and have people guess what they are.  Next on my list to try - homemade thin mints! Definitely make these if you need an easy yet impressive dessert to serve.  

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 sweetened coconut
• 12-oz good-quality chewy caramels
• 1/4 tsp. salt
• 3 tbsp. milk
• 10 oz. dark or semisweet chocolate chips

Directions
1. Preheat oven to 350F.

2. Line a 9×13-inch baking pan with parchment paper.
3. In the bowl of your stand mixer fitted with the paddle attachment, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
5. Pour crumbly dough into prepapred pan and press into an even layer [tip: use the back of a measuring cup to press in the dough]. 

6. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
7. In a dry non stick skillet over medium heat, add the coconut and toast on the stovetop until golden brown [be careful not to burn it!]. Once toasted, set aside and allow to cool.
8. 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.
9. Put dollops of the coconut and caramel topping all over the cooled shortbread base. Using a small spatula, spread the topping into an even layer. 

10. Let topping set until cooled. When cooled, cut into 30 bars with a large knife.
11. 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.

12. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.
13. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
14. Let chocolate set completely before storing in an airtight container.

Source: Jolen's Culinary Adventures  

Printer-friendly version