Samoas Bars
These Samoas Bars are a chocolate-caramel-coconut delight! Perfect for gatherings or a cozy night in.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Mixing bowls
- Double boiler or microwave-safe bowl
- Spatula
Ingredients
For the Shortbread Base:
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
For the Caramel Coconut Topping:
- 3 cups shredded coconut
- 12 ounces chewy caramels
- 1 teaspoon salt
- 3 tablespoons whole milk
For the Chocolate Drizzle:
- 20 ounces chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a 9x13-inch baking pan with parchment paper.
- Step 3: Cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Step 4: In another bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Step 5: Spread the shortbread mixture evenly into the prepared baking pan and bake for 15-20 minutes or until the edges are lightly golden. Allow to cool slightly.
- Step 6: In a saucepan over low heat, combine the chewy caramels, salt, and whole milk. Stir until melted and smooth. Fold in the shredded coconut.
- Step 7: Spread the caramel coconut mixture evenly over the cooled shortbread base.
- Step 8: Return the pan to the oven and bake for an additional 15-20 minutes or until bubbly and golden.
- Step 9: Melt the chocolate chips using a double boiler or a microwave.
- Step 10: Drizzle the melted chocolate over the top and allow it to set.
- Step 11: Once set, lift the bars from the pan and slice them into squares or rectangles.
Notes
- Store in an airtight container at room temperature for up to a week.
- For longer freshness, refrigerate them but bring to room temperature before serving.
- These bars also freeze well for up to 3 months.