Girl Scout Samoa Bars

Holy Crap! These are so deeelicious!!  They came out exactly like the picture and taste just as good at the girl scout ones.  They are a little labor intensive and I ended up dipping them in chocolate the next day to make sure the coconut was completely cooled. I melted the chocolate in a bowl over a pot on the stove which is way easier then the microwave.  I do have to admit I only put 1/2cup butter in the recipe because I only left out 1 stick to soften then realized it was enough buuuut didn't feel like getting more butter. The recipe turned out just as good.! Oh and you definitely don't need 20oz of chocolate chips.. I used one bag which is 12oz and still had left over chocolate.  Also toast the coconut in a pan it goes way faster and then you don't have to keep checking the oven..  Otherwise... Score:9   yummmm



/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
3 cups shredded coconut
12-oz chewy caramels
1/4 teaspoon salt
3 tablespoons milk
20 oz. chocolate chips
Make cookie base. Preheat oven to 350F. Cream together butter and sugar. Next beat in eggs and vanilla. Mix in flour and salt until just combined. The mixture will be pretty crumble. That’s okay! Press it into a baking dish (I used a jelly roll pan and pressed it into about half the pan, but you can probably just use a 9×13). Bake about 20-25 minutes or until the edges are golden brown. Allow to cool.

Next make the topping. Start by toasting your coconut. Turn the oven on to 300F and lay coconut on a baking sheet. Turning occasionally toast about 10 minutes, once golden, remove from oven and set aside to cool.

Next melt the caramels in the microwave. First unwrap the caramels and put them in a large bowl with the milk, microwave about 3-4 minutes, stirring every 30 seconds until evenly melted. Add the coconut to the melted caramel and stir to combine. Once combined, spread coconut/caramel topping onto shortbread base. This is easier if you spray your spatula with pam or grease it. Allow to cool completely (I refrigerated it a bit).

Cut the bars into the desired shape. Melt chocolate in the microwave (remember to stir every 30 seconds). Dip cookie base into chocolate, place on wax/parchment paper. Put the remaining melted chocolate in a ziploc bag and cut off a tip so you get a tiny piping bag. Pipe lines of chocolate on each one. Refrigerate a little bit so chocolate hardens then serve!