Samoa Cookie Bars
2016-05-22 12:25:20
Yields 18
Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Cookie base
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 1 cup mini chocolate chips
Topping
- 4 cups shredded sweetened coconut
- 20 oz. store-bought soft caramels
- 3 tablespoons milk
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 325 degrees and spray a 13X9 inch baking pan with pam. In a medium bowl, combine the flour, baking powder and salt. In a large bowl, beat together the butter and sugar until fluffy. Slowly add the flour mixture to the bowl, beating to combine and scraping down the sides as needed. Fold in the mini chocolate chips. Press the dough into the pan into an even layer. Bake for 15-18 minutes or until slightly golden. While the crust cools, begin making the topping. Toast the coconut in a large pan over medium-high heat until slightly golden, 8 minutes. Remove from the heat and set aside in a large bowl. Using a double broiler (in a pot over a large pot of boiling water), melt the caramels, milk and salt together. Pour the melted caramel over the toasted coconut and stir to combine. Working quickly (as the caramel mixture will harden), spread the mixture over the shortbread in an even later. Let cool until hardened, 30 minutes. Once hardened, melt the dark chocolate in a double broiler. Using a fork, drizzle the chocolate over the top of the bars. Allow the chocolate to harden, 15 minutes. Using a sharp knife, remove the entire 9X13 rectangle from the pan and cut into 2 X 1 inch triangles. Run the knife under warm water to prevent from sticking to the bars when cutting.
Adapted from Just a Taste
Adapted from Just a Taste
SALT & PREPPY https://www.saltandpreppy.com/
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