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Samoa Bars Recipe

Ingredients

How to make it

  • Preheat oven to 350°F

  • For the cookie base

  • Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
  • 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.
  • 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.

  • For the topping

  • Unwrap the caramels and place in a large microwave-safe bowl with 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 spatula.
  • Put dollops of the topping all over the shortbread base.
  • Using the spatula, spread the topping in 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 it 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 wax paper.
  • Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.

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