Recipe

Samoas Copycat--caramel-coconut Shortbread Bars Recipe

Add Step-by-Step Photos	Earthwatersunwind / All my dishes 1 year, 3 months ago A homemade knock-off of everyone's favorite Girl Scout Cookie with buttery shortbread, chewy coconut caramel and plenty of chocolate. Adapted from Fine Cooking Prep:30m Cook:20m Servings:24	Earthwaters
	chewy shortbread caramel coconut chocolate girl scout cookies copycat samoas cookie

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Ingredients

Crust:

7 oz (14 tbsp) butter, melted and cooled to warm

1/2 cup packed golden brown sugar

1/2 tsp table salt

9 oz (2 cups) all-purpose flour

Caramel-Coconut layer

2 cups sweetened shredded coconut

1 cup packed golden brown sugar

3/4 cup heavy cream

1/2 cup light corn syrup

1/4 tsp table salt

Ganache:

6 tbsp heavy cream

2 oz dark chocolate, chopped

Directions

Make crust:

Line a 13x9 inch baking pan with two pieces of parchment, leaving two inches of overhang around the sides. Spray with non-stick spray.

Mix all crust ingredients together in a bowl, and press firmly and evenly into pan. Prick with a fork, and refrigerate until firm (30 minutes or 7 mins in the freezer).

Preheat oven to 325.

Bake for 20 minutes, then reduce temperature to 300 and bake another 15, until crust is golden brown.

Toast coconut--in a large skillet, place coconut over medium heat. Stir constantly, and watch it carefully, in a few minutes it will begin to toast and turn golden. Remove from heat when coconut is evenly golden but not burned. Set aside.

In a heavy-bottomrd saucepan, bring remaining caramel ingredients to a boil over medium-high heat. Stir occasionally, taking care not to burn the mixture, until it reaches 240 on a candy thermometer--between soft and firm ball stages.

Remove from heat. Carefully stir in coconut, and pour caramel over hot cookie crust.

Allow to cool at room temperature at least 2 hours before garnishing.

Ganache:

Heat cream to just boiling. Pour over chopped chocolate in a small bowl, and let sit a minute. Whisk until smooth, allow to cool slightly, transfer to a baggie, and snip the tip. Drizzle decoratively over the caramel.

Let ganache cool 30 minutes to an hour. Remove the bars by the parchment sling (handy, huh?), and cut with a very sharp knife on the diagonal to make pretty little diamonds.

These will keep at room temperature for one week, although I like to store mine in the fridge, and let them sit out for a bit before serving.

These are delicious! I only kept a few, and I had to ration myself, having one little diamond after dinner every day until they were gone. Very, very dangerous to have around--just like the real ones.

www.mediocrechocolate.blogspot.com

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