Girl Scout Samoas Bars

copycat-Girl-Scout-Samoas-Bars-1024x682

 

Girl Scout Samoas are one of the best selling Girl Scout cookies.  If you would like to make these delicious Samoas at home, here is a copycat recipe that will allow you to have these delicious Girl Scout Samoas whenever you have a craving.

This is a bar recipe so that the Samoas can be cut to bars or squares.

 

Ingredients

Cookie Base:

  • 1/2 cup sugar
  • 3/4 cup butter, softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/4 tsp salt

Topping

  • 3 cups shredded coconut (sweetened or unsweetened)
  • 12-oz good-quality chewy caramels
  • 1/4 tsp salt
  • 3 tbsp milk
  • 10 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions

First, make the crust.

  • Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line 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 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 before 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.
  • 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 (it’s easy to get it through the topping).
  • 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 piping bag or 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.
    Makes 30 bar cookies.
[Tweet “Girl Scout Samoas Bars #girlscoutcookies”]
Print Friendly, PDF & Email

Leave a comment:


Pin It on Pinterest

Share This