Mmmmm.... I love Girl Scout cookies... and the Samoa cookies are my favorite. Thin Mints run a close second. It is one of the best parts of the beginning of the year. When the little girls come around to sell their cookies... it is truly a delightful day. But those boxes only last so long, even if you store them in the freezer (which if you didn't know, Girl Scout Cookies store very nicely in the freezer so you can buy extra boxes to help the sweetness last more of the year).
While playing on the internet the other day... I was delighted to find this vinyl sign
here... Isn't that awesome! I think it is a very creative NO SOLICITING sign. But I might have to get one that says SAMOAS instead of Thin Mints. Either one would work though.
Anyways.... back to the cookies. Sometimes you need a cookie and this was a great way to make your own cookies. This was the simplified version of the recipe. Instead of rolling out the dough and cutting out all cookies, I found
this recipe that turned them into Samoa Cookie Bars. I wanted to make sure they tasted good before spending so much time rolling and cutting and dipping. These were well worth the time and I'm excited to try them in cookie form soon.
Start with the shortbread cookie dough. Mix it up in the mixer.
Then press the shortbread cookie dough into a parchment paper lined 9x13 inch pan.
Bake in a 350 degree oven for 20 to 25 minutes until the cookie base looks set and starts to turn a golden brown on the edges. Allow the cookie to cool completely on a wire rack.
Reduce the oven temperature to 300 degrees. While the cookie base is cooling, place your shredded coconut on a rimmed baking sheet and toast the coconut until golden brown. Will take about 20 minutes. You will want to stir the coconut every 5 minutes to keep it toasting consistently and evenly.
When the coconut looks golden brown, pull out the coconut out of the oven and set aside.
While the coconut is toasting, unwrap the caramels and place in a large heavy saucepan with the milk and salt. Melt the caramels on high for about 3-4 minutes. Stirring til smooth.
Then add the toasted coconut to the melted caramel and stir together.
Spread the coconut and caramel mixture over the cooled cookie base.
Let that cool and then cut into 30 bars.
While the bars are cooling, melt the chocolate in a double boiler.
Dip the bottom of the cookie bars into the chocolate and then drizzle the melted chocolate across the top of the bars. Once the chocolate has set, they are ready to serve. (I tested one before the chocolate was set because I just couldn't resist anymore.) I don't think these are difficult to make, there are just lots of steps and waiting time in between each step. But in my opinion... well worth the time spent! The only thing I will change next time is that I think the shortbread was too thick. I think next time I make these, I will spread out the cookie base a little bit thinner.
{{Homemade Samoas Bars}}
(printer friendly version)
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.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
