ok, so you bought a few boxes of girl scout cookies from your niece, and one from the lady who sits next to you at work, and you just couldn’t resist when the cute little girls outside the grocery store asked if you would help support their troop. you thought to yourself you don’t know what you are going to do with all those cookies, but before you knew it…:::WHAM::: full-fledged addiction. now that the cookie selling season is coming to a close, what’s an addict to do?
for one, you can stock up on the edy’s/dreyer’s girl scout cookies flavored ice cream, which is delicious. but if you enjoy biting into the actual cookies, i suggest you do what i did and recreate them at home! i had looked up some girl scout cookie clone recipes a while ago but hadn’t gotten around to making them yet. this past weekend i looked in the fridge and found the caramel i had made last week, ya know the caramel that is good to store for a week in the fridge that i had no idea what to do with. unless you made my mississippi mud cupcakes, i think it is safe to assume that you do not have homemade caramel in your fridge, so i am going to post the recipe that bakingbites uses for these cookies rather than what i actually used.
i was going to make the cookie version, but i couldn’t find my donut nor plain circular shaped cookie cutters, and besides, bars are good! the reviews at work were that they lived up to the name of caramel delights! although the chocolate was darker than samoas, so they were slightly different, they were quite a hit! oh, and it says the dough will be crumbly, but mine wasn’t all that crumbly, so don’t be scared if yours isn’t either.
Recipe from BakingBites:
Homemade Samoas Bars
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 prepapred 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 good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
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.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
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