Decadent layered bars with the same great taste of the classic Girl Scout cookies.What is your favorite Girl Scout cookie?
Mine? I can't really decide.They are just all so good. Aren't they?
Although, Samoas do probably rank higher than the rest of them. A shortbread base and a caramel-coconut top? Then, dunked and topped with chocolate?! Oh..so good.
My kids aren't big coconut eaters, so, when a box of these are in my house, my husband and I are the only ones who eat them. It's awesome. A whole box of cookies to ourselves. It's like a miracle.
Same thing happened with these bars.
They taste just like the Samoas Girl Scout cookie, but, are in bar form. No, we didn't eat the whole pan. (About 3/4 of them went to my husband's work). But, we did enjoy some without constantly being asked "can I have a bite of that?" Kinda nice.
So, they really do taste just like the classic cookies. If you haven't had the pleasure of trying a Samoas cookie, then, please, for sure, make these! You will be the happiest person ever. Even if you have to share them with your kids or anyone else.
linking up & weekend potluck
Prep Time: 00:30
Cook Time: 00:30
Ingredients (Makes: approx 24 bars)
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 large egg
- 1 tsp vanilla
- 2 cups flour
- 3 cups shredded sweetened coconut
- 14 oz can, dulce de leche
- 10 oz. bag of chocolate chips
Preheat oven to 300 degrees.
Line a rimmed baking sheet with parchment paper. Spread coconut evenly on pan. Toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet. Set aside.
Increase oven temperature to 350 degrees. Grease a 9 x 13 baking dish.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla. Gradually beat in flour and mix until dough forms.
Spread dough evenly on top bottom of pan.
Bake for 20-25 minutes, until base is set and edges are lightly browned.
Cool completely before topping.FOR TOPPING
Spoon dulce de leche in a microwave safe bowl. Microwave for approx 1 minutes or until mixture is easy to stir.
Fold toasted coconut into dulce de leche and coat well.
Spread mixture on top of cooled base.
Let it cool completely, then, cut into bars.
Bring a medium size pot of water to boil and place a heat-safe bowl on top, creating a double boiler.
Place chocolate chips in bowl and stir until fully melted and smooth.
Dip the bottom of each bar in melted chocolate and set on parchment paper.
Then, drizzle tops of bars with chocolate.
Let chocolate set compltey before serving.
Lightly adapted from Baking Bites