Girl Scout Samoas Recipe

How to make it

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• Preheat oven to 350F.
• Line a 9×13-inch baking pan with parchment paper.
• In the bowl of your stand mixer fitted with the paddle attachment, 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.
• Pour crumbly dough into prepapred pan and press into an even layer [tip: use the back of a measuring cup to press in the dough].
• Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
• In a dry non stick skillet over medium heat, add the coconut and toast on the stovetop until golden brown [be careful not to burn it!]. Once toasted, set aside and allow to cool.
• 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 coconut and caramel topping all over the cooled shortbread base. Using a small spatula, spread the topping into an even layer.
• Let topping set until cooled. When cooled, cut into 30 bars with a large knife.
• 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 ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
• Let chocolate set completely before storing in an airtight container.