These bars are soooo yummy! My hubby’s favorite Girl Scout cookie is Samoas, so when a friend shared this recipe I knew I had to make it. It’s pretty labor-intensive and with the cooling periods you should definitely plan ahead, but the work pays off! They are delicious!
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp salt, divided
- 3 cups shredded sweetened coconut
- 12 oz good-quality chewy caramels
- 3 Tbsp milk
- 12 oz semisweet chocolate chips
1. Preheat oven to 350. Line (2) 8×8 pans with parchment paper.
2. In a stand mixer cream sugar and butter until fluffy. Add egg and vanilla. With mixer on low speed, slowly add flour and 1/4 tsp salt until mixture is crumbly.
3. Pour crumbly dough into pans and press into an even layer. (I used wax paper to keep my hands from getting sticky).
4. Bake 18-25 minutes, until edges are brown. Cool completely.
5. Toast coconut in nonstick pan, being careful not to burn. Allow to cool.
6. Unwrap caramels into microwave-safe bowl. Add milk and 1/4 tsp salt. Microwave 60-90 seconds at a time, stirring in between, until caramel is melted. Fold in coconut.
7. Spread the coconut/caramel mixture on top of the shortbread. Let cool. Cut each pan into 16 bars.
8. Melt chocolate in small bowl. Dip the base of each bar into the chocolate and place on a piece of wax paper. Use up the rest of the chocolate by drizzling on top.
Store in an airtight container. Makes 32 bars.
Altered from a recipe I found here.