Ingredients for Samoa Supreme Bar Cookies
- Shortbread Cookie
- 1/2 cup (1 stick) unsalted butter
- Granulated Sugar
- Light Corn Syrup
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 2 cups semi-sweet chocolate chips
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How to Make Samoa Supreme Bar Cookies
- Melt 1 cup of chocolate chips in a microwave-safe bowl in 30 second intervals, stirring until smooth. Spread evenly in a lightly greased 9x13 inch baking pan.
- Break 12-16 shortbread cookies into large pieces and layer them over the melted chocolate.
- Toast 2 cups of sweetened shredded coconut in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until lightly golden brown. Set aside to cool.
- In a 2-quart saucepan over medium-low heat, combine 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, and 1/2 cup light corn syrup.
- Bring to a full rolling boil, stirring constantly with a wooden spoon.
- Boil for exactly 3 minutes, stirring constantly.
- Remove from heat and slowly pour in 1 (14-ounce) can of sweetened condensed milk, stirring constantly until smooth and well combined.
- Stir in 1 teaspoon of vanilla extract.
- Beat the caramel mixture with a wooden spoon or electric mixer until creamy and slightly thickened (about 2-3 minutes).
- Immediately stir in the toasted coconut, mixing until well incorporated.
- Pour the caramel mixture evenly over the shortbread cookie layer in the prepared pan and spread to create an even layer.
- Refrigerate for at least 2 hours, or until the caramel layer is completely set.
- Melt the remaining 1 cup of chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle thinly over the cooled caramel layer.
- Let the chocolate harden at room temperature.
- Cut into squares and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
87g
Fat
76g
Carbs
10g
