Friday, August 5, 2011

Homemade Samoas

In approximately 160 days you’ll be able to sink your teeth into cookies covered in chocolate and filled with peanut butter, mint-flavored and covered in dark chocolate, cookies covered in caramel and toasted coconut or any of the other eight varieties to choose from.

Yep. I’m talking about Girl Scout Cookies. You still have several months to go until you can purchase your stack of colorful cookie boxes.

So, while the girls keep us waiting, I tried to recreate my favorite Girl Scout cookie; Samoas!

I opted for the easier route and made Samoas bars. These are really, really good.

Here’s what I did:

Well, first I’ll start with what MD did. He was kind enough to start the shortbread crust for me. When I finally made it into the kitchen, I tried to move the crust from one baking sheet to another. It cracked all the way down the center.


Don’t do that. But if this does happen to you, carry on. You’ll be spreading sticky caramel over that little mistake in a few minutes.

Once your shortbread has baked and cooled, begin to toast the coconut.

CAUTION. Keep your eyes on this. It will burn quickly.

Mmm. How amazing does that look? Crazy amazing, I know!

Next, melt your caramels and chocolate chips with a splash of milk and salt. I used these cute little caramel pieces. Genius.

At this point MD said the coconut looked like pulled pork. Don't let that gross you out. 

Spread. Spread. Spread. 

Then place in the refrigerator to set.

After about 15 minutes, take it out and slice into small squares. Dip the base into melted chocolate and transfer to a sheet of parchment paper. Lastly, drizzle with the remaining melted chocolate and cool for about 30 minutes in the refrigerator.

Serve with purple napkins and a tall glass of milk.

Note: These were a lot better the next day. They need to have plenty of time to set up in the refrigerator. Store extras in the refrigerator in an airtight container.

Happy Friday! See you Monday!

Homemade Samoas Bars

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

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.

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

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.


Emily Steiger said...

Thanks for sharing the secret to have girl scout cookies all year long! I'm going to make these for my Mom – their her favorites!

PS sorry i had to change my username – that is from a class in school!

Mary May said...

These were so goooood, Christi!! Samoas have always been my favorite GS cookie.
p.s. DO NOT tell the girl scouts, but I like these better.