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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks just plain amazing…and I’m not even a huge chocolate fan! The different textures must be delectable — good thing Valentine’s Day is coming up =)
This looks like my favorite cake I’ve never tried. Yum! After reading the directions, it seems like you could reduce the prep time by simply preparing the brownie batter first and setting it aside while prepping the cake batter, and then baking them at the same time. Either way, I am putting this on my “MUSTS!” list. Thanks for sharing.
Wow!! That looks amazing. It would make a great chocolage indulgence for Valentine’s Day.
WOW! That looks amazing! I love the filling. I’m starring to try for sure. Chocolate cake is always a big winner with guests. 🙂
Mmmm….chocolate! Looks fantastic 🙂
Man, this cake is serious stuff!! I would love some of that! Thanks for all the tips on how to make it more efficiently.
Wow.
That is one amazing way to celebrate.
OMG That looks awesome. I wish I could take it out of the computer screen and eat it right now!!!
While I’m not a chocolate cake fan I have to say that is one delicious and impressive looking cake! Definitely makes wish I was into chocolate. 🙂
~ingrid
Did anyone count the calories? 😉
Thanks for sharing this recipe. I really feel hungry!
Cheers,
Carsten
tasteandshare.com
food social network * wine social network
gloof
Talk about death by chocolate! That looks incredible!
This is such a beautiful cake! I really want to give it a whirl. A lot of chocolate but totally worth it!
omg. this looks A-M-A-Z-I-N-G. can i get a piece right now please?!
wow. that looks amazing
Looks absolutely fabulous. Really wonderful photos too!
So glad I stumbled upon your blog.
🙂
ButterYum
beautiful cake! one can never be tired of Chocolate! and those strawberries steal the show!:)
Yummy! that would’ve have been a perfect finger food! love the cheesy texture:)
this would be perfect for the Valentine day giveaway I’m hosting on my blog. would be great if you could participate!
http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html
Is a cake like this even legal? This is going to be a most special addition in the KOL round up. Thanks for participating, Jen!
Wow!! Just the way the CHocorango likes! Kinda perfect!
When I made this, I almost went into a chocolate coma. But it was totally worth it!!!