Homemade Samoas Bars (Adapted from Baking Bites)
Cookie Base:
- ½ cup sugar
- ¾ cup butter, softened
- 1 large egg
- ½ teasp vanilla extract
- 2 cups all purpose flour
- ¼ teasp salt
- 3 cups shredded coconut (sweetened or unsweetened)
- 12 oz good-quality chewy caramels
- ¼ teasp salt
- 3 Tbsp milk
- 10 oz dark or semisweet chocolate chips
- First, make the crust. Preheat oven to 350 degrees.
- Lightly grease a 9×13-inch baking pan, or line with 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.
- Pour crumbly dough into prepared pan and 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 before topping.
- Next make the topping. Preheat oven to 300 degrees.
- 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 small bars (yield 20 - 30 depending on size) with a large knife or a pizza cutter.
- 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.
- Can be stored for a couple weeks in the refrigerator or freezer.
These bars have a shortbread base that were tender and buttery, the topping was sweet and salty with a delicious coconut flavor, and the chocolate on the bottom of each cookie balanced all the flavors perfectly. Since Samoas have chocolate on the bottom and a chocolate drizzle on top, I kept that same look for my bar cookies. If you want something a bit simpler, just dip half that bars in chocolate – or skip the dipping in favor of a drizzle. The important thing is that all the flavors get into the batch. I also used a slightly smaller pan, making my bars super thick. They were still awesome, but maybe a tad too big. Share these with some friends, because they can be quite addictive. I could – but I won’t – probably eat an entire batch of these on my own.