Samoas Bars

Hubby loves girl scout cookies. Specifically Samoas. I grew up in the Midwest, and we always called them Caramel Delights. Whatever you call them, everyone loves them. I saw this recipe come up and I knew I had to make these.

These bars do take a little bit of time because each step requires some wait time before you can move on to the next step. In the end, they’re definitely worth the effort. Hubby did comment that the cookie part tasted a bit off. I think there’s just a higher ratio of the cookie part than in the girl scout version.

Homemade Samoas Bars – from Baking Bites – makes 30 barsCookie 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

First, make the crust.

Preheat oven to 350F. 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.

Topping:
3 cups shredded coconut (sweetened or unsweetened) – I used sweetened
12-oz good-quality chewy caramels – I used the Kraft caramel bits
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

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.

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 – I used a spoon to spread some melted chocolate on the bottom of each bar. I then laid them chocolate side up to set the chocolate.

Transfer all remaining chocolate 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.

    Pin It

9 Responses to “12 Days of Cookies – Fudge”

  1. #
    1
    Katie — December 11, 2008 at 4:35 pm

    YUM! It looks so perfect and smooth!

  2. #
    2
    Scott W. — December 12, 2008 at 1:16 am

    Oh my! This looks wonderful!!! We’ll defiantly be making some this weekend.

  3. #
    3
    Jen — December 12, 2008 at 1:19 am

    You should! It literally takes 4 minutes.

  4. #
    4
    Chad — December 13, 2008 at 4:57 pm

    Thanks for sharing. This looks great.

    I am working on some treat baskets for the neighbors and was looking for a third item, and this is perfect.

  5. #
    5
    Jen — December 13, 2008 at 5:34 pm

    Glad to help Chad 🙂 Hope your neighbors enjoy the goodies.

  6. #
    6
    Lori — December 15, 2008 at 1:15 am

    That fudge looks great! Oh I can just taste it melting in my mouth.

  7. #
    7
    Crystal's Creations — December 18, 2008 at 1:54 am

    I just made a batch of this fudge, can’t wait to dig in to it! Thanks for sharing!

  8. #
    8
    Dani — December 19, 2008 at 12:39 pm

    my mouth is watering 🙂

  9. #
    9
    Bridget — December 19, 2008 at 4:37 pm

    Oh yum! My dad is the one in our family who makes the fudge! 🙂

Leave a Comment