Homemade Girl Scout Samoas Bars Recipe

How to make it

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• Cookie Base:
• Preheat oven to 350F.
• Line a 9×13-inch baking panv 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 prepapred 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.
• Coconut 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.
• Caramel topping:
• 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.
• 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 and drizzle bars with chocolate to finish.
• Let chocolate set completely.