Ingredients for Girl Scout Cookies Samoas Bars
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How to Make Girl Scout Cookies Samoas Bars
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan, or line with parchment paper.
- Make the crust: In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add 2 ¼ cups all-purpose flour and ½ teaspoon salt, mixing at low speed until the dough is crumbly (like wet sand). Do not overmix.
- Press the crumbly dough into the prepared pan, forming an even layer.
- Bake for 20-25 minutes, or until the crust is set and the edges are lightly golden brown.
- Cool the crust completely on a wire rack before adding the topping.
- Preheat oven to 300°F (150°C). Spread 3 cups sweetened shredded coconut evenly on a parchment-lined baking sheet.
- Toast for 20 minutes, stirring every 5 minutes, until golden brown. Cool on the baking sheet, stirring occasionally.
- In a large microwave-safe bowl, combine 14 ounces caramels, ¼ cup milk, and a pinch of salt.
- Microwave on high for 3-4 minutes, stirring every minute until the caramels are completely melted and smooth.
- Stir in the toasted coconut using a spatula.
- Spread the caramel-coconut mixture evenly over the cooled crust.
- Let the topping set completely.
- Once cooled, cut into 30 bars using a large knife or pizza cutter.
- Melt 12 ounces semi-sweet chocolate chips in a microwave-safe bowl in 45-second intervals, stirring until smooth. Be careful not to burn.
- Dip the base of each bar into the melted chocolate and place them on a parchment-lined baking sheet.
- Transfer the remaining chocolate to a piping bag or a ziploc bag with a corner snipped off. Drizzle the remaining chocolate over the bars.
- Let the chocolate set completely before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
59g
Fat
46g
Carbs
8g
