SAMOAS BARS
Categories Cookies Chocolate Dessert Bake Kid-Friendly
Yield 30 cookie bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan. In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping. Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave 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 greased spatula. Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled. Melt chocolate and spoon into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge. Makes roughly 30 bar cookies.
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Elizabeth Negatu
[email protected]These bars are the perfect dessert for any occasion.
Alicia “Elmo” Garner
[email protected]I'm going to try making these bars with gluten-free flour next time.
AbuBakar Goraya
[email protected]These bars are so easy to make, I'm definitely going to make them again.
Sabbir Shorif
[email protected]I followed the recipe exactly and my bars turned out perfect.
Nabin Chy
[email protected]I'm not sure what I did wrong, but my bars turned out really dry.
Chris Reaves
[email protected]These bars are so delicious, I can't stop eating them!
Fific Armin
[email protected]I'm going to try making these bars with different types of chocolate next time.
Riyad Chamok
[email protected]I've made these bars several times and they're always a hit.
Sohail Iqbal
[email protected]These bars are perfect for a party or potluck.
Linda Garcia
[email protected]I love that these bars can be made ahead of time and stored in the freezer.
Tracey Furness
[email protected]These bars are a bit time-consuming to make, but they're worth the effort.
Richard Mashaw
[email protected]I found the crust to be a little bit dry.
Kareem Yinka
[email protected]These bars are a bit too sweet for my taste.
Brian Wislah
[email protected]I added a little bit of chopped nuts to the batter and it gave the bars a nice crunchy texture.
Cole Carter
[email protected]I used dark chocolate chips instead of milk chocolate and they turned out great!
Russell Marney
[email protected]These bars are so easy to make, even for a beginner baker like me.
Mehar Sufyan
[email protected]I'm not a big fan of coconut, but I really enjoyed these bars.
Waqas Saleem
[email protected]These bars are the perfect combination of sweet and salty. I love the coconut and chocolate flavors.
Cindy heaton
[email protected]I made these bars for a bake sale and they sold out in minutes!
Liaqat Ali khan
[email protected]These Samoa bars were a huge hit at my party! They were so easy to make and everyone loved them.