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.

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12 Responses to “It’s good to be back in the kitchen!! Martha Stewart’s Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream”

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    Jigginjessica — July 10, 2009 at 12:47 pm

    These look and sounds great! Also thanks for the link to the cupcake carrier! I’ve been wanting to buy one for awhile now but didn’t like that Wilton’s only held 12.

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    Cate — July 10, 2009 at 12:48 pm

    Those paper cupcake liners are so pretty! I keep seeing recipes from that book and I really want to get myself a copy!
    Do you think you could add a few extra ounces of chocolate to the frosting without messing up the texture?

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    Erin — July 10, 2009 at 12:51 pm

    I just posted cupcakes from that book today too! And I also have the Wilton cupcake carrier. Not to thrilled with it either, but I got it because I needed something to carry a huge sheet cake in. I would love a double decker.

    Your cupcakes look great, as always! I need to work on my frosting skills. (Hence the reason I posted a recipe that could be frosted in a “rustic” style!)

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    Jen — July 10, 2009 at 12:55 pm

    Jessica – Definitely check out that carrier. Not sure if you guys have a Container Store, but I think BB&B carries it now too.

    Cate – I’m not sure if more chocolate would ruin the texture… Possibly. I was underwhelmed when I tasted the frosting by itself, but when it was on the cupcake, it was really good. The subtle flavor paired really well with this cupcake. I just really prefer my chocolate frosting to be really chocolatey!

    Erin – Thanks! I’m always try to improve my skills. This was the first time I’ve tried the rosette. I usually pipe from the outside in.

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    Ingrid — July 10, 2009 at 4:59 pm

    Yay, for packages in the mail and new kitchens!

    I like how you frosted the cupcakes, very pretty. I haven’t made SMBC yet but I’m gonna soon. Sounds good!

    Happy Friday!
    ~ingrid

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    Jennifer — July 11, 2009 at 7:52 pm

    I need that cupcake carrier!! Thanks for the link to it!! Ive been on the out look for a great one for a while!

    These are great cupcakes! Well done!!

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    craftybitch — July 13, 2009 at 3:07 pm

    These look awesome! What icing tip did you use, if you don’t mind me asking?

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    Jen — July 13, 2009 at 3:39 pm

    I used my trusty old 1M tip for the frosting.

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    craftybitch — July 13, 2009 at 5:08 pm

    Awesome, thank you!

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    Scott W. — July 23, 2009 at 12:34 am

    The frosting is so delicate looking. Just the way Martha Stewart would like it.

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    Little Ewe — July 30, 2009 at 11:59 am

    love the recioes and will definately try them but as i live in the uk please could you give me imperial measures rather than cupa and sticks thanks:)
    Fiona

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    articia — July 12, 2010 at 2:34 pm

    when I make chocolate SMBC I actually use cocoa powder. I think it gives it a stronger chocolate flavor without messing with the texture. Maybe you could try adding some cocoa powder if the melted chocolate doesn’t taste bold enough.

    also, I saw those snap n’ stack cupcake carriers at my local Meijer and bought 2. they weren’t cheap so as I was driving home I was deciding if I was going to regret spending nearly $50 on the 2 of them, but I couldn’t be happier with them. they’re come in *so* handy.

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