Groove Is In The Caramel Deee-Lite!

Every year the Girl Scouts come around and start selling their goods. The old-fashioned classics of Trefoils/Shortbreads and the ubiquitous Thin Mints. But one of my top favorites has always been the Samoas, aka Caramel deLites! Well, now I don't have to wait for one time of year to have them thanks to this recipe shared by the Well Fed Network. They are pretty easy and really to taste like the original.

The first step is to make a shortbread crust. Once baked and cooled, you need to melt some caramels with milk and a pinch of salt...

...and then mix with some toasted coconut.

Spread the coconut/caramel mixture over the top of the shortbread and allow to set for a few hours. Then using a sharp knife, cut into nice bite size pieces. Don't make them too big as they are rich and sweet.

Then it's time to dip the bars in chocolate and/or drizzle chocolate on top. I wish I would have left the bars like this, but I did attempt the chocolate drizzle. My chocolate was starting to set up and get lumpy and kept blobbing out of the pastry bag. The final cookies are little sloppy looking, but they taste great!

Homemade Samoas Bars
Recipe from Well Fed Network

Cookie 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)
12-oz good-quality chewy caramels
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 (it’s easy to get it through the topping). 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. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) 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.