Made these for my coworkers back in April, just now I get around to blogging about it. It was a pretty successful recipe: tasted great! (This recipe does require a lot of TLC though; it sure takes a long time.) Did change the order of putting this together and one little step at the end, read all the way through.
Recipe is from Baking Bites: http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/
Step 1: Coconut Topping
- 3 cups shredded coconut (sweetened or unsweetened)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides). Toast for about a total of 20 minutes, stir/check on it every 5 minutes. Coconut will be golden when done. Remove from oven, cool, and set aside.
** I did this part first, because this required the oven to be at 300 degrees and the cookie base at 350 degrees. I wanted to gradually increase the temperature on my oven.**
Step 2: 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
Set oven to 350F. Make the crust. Line a 13×9 pan w/ parchment paper. (It’ll be easier to lift out and cut then.)
In a electric mixer, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Slowly beat in flour and salt until mixture is crumbly, like wet sand. (Don’t overbeat!) Pour into 13×9 pan and make crust even with hands.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool on wire rack.
Step 3: Chewy Topping
- 12-oz of chewy caramels (I got a bag of these from Target.)
- 1/4 tsp salt
- 3 tbsp milk (used 2%)
Begin with a double boiler on the stove. Unwrap the caramels and add the milk and salt. Cook on high until the caramels, milk, and salt are melted together. Remove from heat, add the toasted coconut.
Evenly spread over shortbread base using a spatula. Let harden/cool
Step 4: Putting it all together
- 10 oz of chocolate chips
When cooled, cut into bars. (Lift from the parchment paper to make it easier to cut.
Melt chocolate chips in double boiler (or microwave in short intervals.) I used the double boiler method. Using an offset spatula spread a layer of chocolate onto the base of the bar. (I tried dipping, but then the base would crumble and make my chocolate messy.) Place on wax paper or silicon baking mat to dry.
Take remaining chocolate mixture and put in zip lock bag with the corner cut off. Drizzle over cookie and make a pretty design. =)
Store in airtight container and enjoy!!!