Homemade Samoas Bars

December 19, 2011

Who is addicted to Pinterest?  Come on...raise your hand.  If you could see me, you would notice, hand is raised.  It's nuts.  Everyday, it's a new discovery.  Food, crafts, holiday ideas.  Now, this recipe has around for quite a while.  But, thanks to Pinterest,  it's my new favorite treat.
These take a few steps, but, are definitely worth it. I made a batch of these over the weekend and stashed them away for Christmas.  It's going to be tough waiting for these all week.
If you love Girl Scout Cookies Samoas Bars, make these. They do taste exactly like them and our a great dessert for the holidays.

for base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour

for topping:
3 cups shredded coconut (sweetened or unsweetened)
12-oz  caramels
3 tbsp milk
10 oz. chocolate chips

for base:
Preheat oven to 350 degrees. Spray 9 x 13 dish with non stick cooking spray.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla. Gradually beat in flour. Pour dough into prepared pan and press into a layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

for topping:
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Set aside.
Place unwrapped caramels in a large microwave-safe bowl with milk. Cook on high for 3-4 minutes, stopping to stir a few times until caramels are melted. When smooth, fold caramel mixture into toasted coconut.
Spoon caramel mixture onto shortbread base and spread evenly with a spatula. Let it cool completely.When cooled, cut into 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 burning. 
Now, you can dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.  ** I didn't really do this. After my  earlier chocolate problem issue, I decided to just coat the bottom of the bars a bit or you can skip this step all together..they will still taste awesome :)
With remaining chocolate, drizzle the top of the bars. * I did this with a small spoon, but, a piping bag would probably work better if you have one on hand.
Let chocolate set completely before storing in an airtight container.

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