My friend had this on her blog and I couldn't help but resist passing it along. I made individual samoas last year but this bar idea looks fantastic!
Cookie base:
1/2 c sugar
3/4 c butter, softened
1 large egg
1/2 tsp vanilla
2 c flour
1/4 tsp salt
Cream together sugar and butter until fluffy. Beat in egg and vanilla. Working at low speed gradually add flour and salt until crumbly. Pour crumbly mixture into 9x13 pan lightly greased or lined with parchment paper and press into an even layer. Bake 20-25 minutes until base is set and edges are brown. Cool completely.
Topping:
3 c shredded coconut (sweetened or unsweetened)
12 oz chewy caramels
1/4 tsp salt
3 Tbsp milk
10 oz semi sweet chocolate
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. 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.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).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. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Here's a note my friend included: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.(If you are really want the original Samoa cookie, the recipe is found here. Both recipes were found on bakingbites.com.)
Here's a bonus recipe for copy cat thin mints as well. I've made them before and they're tasty!
