Now don’t get me wrong, I supported one of our local troops and bought a few boxes.
There are not enough cookies for the price. This is just my own ranting soap box here. Please don’t take this personally if you have a girl in scouts!
I would just rather bake my own homemade girl scout recipes.
I tried these homemade Samoa Bars last night…mmmm…I think these are even better than the real deal.(I could eat the whole pan, but I won’t because summer is right around the corner)
Pair it with a cup of coffee and you have a real treat. Maybe even a great breakfast…but I wouldn’t know about that! Wink, wink!
Yes!!! They are as yummy as they look.
Ready, Set, GO BAKE!!!!
Homemade Samoas recipe:
For the Crust
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/4 teaspoon salt
For the Topping
- 3 cups shredded coconut
- 12-oz chewy caramels, I used Kraft
- 3 Tablespoons milk
- 1/4 teaspoon salt
- 2 cups chocolate chips
- 2 teaspoons shortening
- Preheat oven to 300 degrees. Spread the coconut evenly on a baking sheet and toast for 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
- Readjust the oven temperature to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
- In a large bowl, beat together the sugar and butter, until creamy. Beat in egg and vanilla extract. Slowly beat in flour and salt until mixture is crumbly.
- Pour the dough crumbs into the prepared pan and press into an even layer. Bake for 20-25 minutes. The edges should be lightly brown. Cool completely on a wire rack before adding the topping.
- Unwrap the caramels and place in a small sauce pan with the salt and milk. Heat on medium low heat until melted and creamy. Stir in the toasted coconut.
- Spread the mixture over the cooled crust. Let cool completely. Cut into 24 squares.
- Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Continue heating for 15 seconds, stirring after each time. Do not over heat.
- Dip the bottoms of the bars in the chocolate and place on a piece of wax paper to set.
- Place the remaining chocolate in a small plastic bag and cut off one corner. Drizzle the chocolate over the tops of the bars. Let set. Store in a sealed container on the counter. Makes 24 squares.
Lightly adapted from these Samoas Bars