Samoa Bars aka Caramel Delites

I love Girl Scout Cookie. LOVE THEM. So when I saw this recipe on Beantown Baker’s site, I knew I had to make these for a work function H and I were going to tonight. They do take a bit of time as each step must cool, before the next, so give yourself a lot of time! They are definitely worth it in the end!!



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
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)

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.
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.
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 – I used a spoon to spread some melted chocolate on the bottom of each bar. I then laid them chocolate side up to set the chocolate.
Let the chocolate set and harden.
Transfer all remaining chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish on the coconut caramel side.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.


8 Comments on “Samoa Bars aka Caramel Delites”

  1. bakingblonde says:

    I love girl scout cookies and love the idea of making bars with the same great flavors I love in the cookies!

  2. Megan says:

    I just wanted you to know that I’ve bookmarked the recipe – my daughter can’t eat Girl Scout Cookies because of the cross-contamination factor – but I am going to try these for sure!

  3. Jen says:

    Yours look great!

  4. […] Samoa Bars aka Caramel Delites I love Girl Scout Cookie. LOVE THEM. So when I saw this recipe on Beantown Baker’s site, I knew I had to make […] […]

  5. Jenn says:

    I so miss those girl scout cookies, samoas were one of my favorites! These look like something I could make gluten free pretty easily too…

  6. One touch says:

    Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend!

  7. Jordan says:

    I tried these and they came out well, but could use a little less flour.

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