Samoas Bars

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Samoas are my favorite Girl Scout cookie. What's not to love about chocolate, caramel, and coconut?
I wanted to recreate this beloved cookie, but it seemed a little too time consuming to make those cute little round cookies with the cut out in the middle - I am a busy girl, after all. So I changed it up a bit and made them into bars!

They may not be the fanciest dessert, but I love a good bar recipe! They are so much faster to make and equally delicious as any cute little cut outs.
I actually made these several months ago, but life got in the way and I forgot to share them with you! Better late than never, right? These are so good, you guys. Buttery shortbread cookie crust. Toasted coconut and gooey caramel topping. Dunked and drizzled with chocolate. Amen.

Samoas Bars
by: Back For Seconds

    Shortbread

• 1 cup butter softened
• 3/4 cup sugar
• 1 egg
• 2 tsp vanilla
• pinch of salt
• 2 cups flour

    Topping

• 14 oz caramels 
• 4 Tbs milk
• 3 cups toasted shredded coconut
• 12 oz semi sweet chocolate chips

Preheat oven to 350*

In a large bowl cream together the butter and sugar. Add in the egg, vanilla, and salt and mix until well combined.  Slowly add in the flour mixing until incorporated. Press dough into greased 9x13" pan and bake for 22-25 minutes. Let cool. 

For the topping:

Melt the caramel with the milk over medium/low heat stirring frequently until smooth. Stir in the toasted coconut and spread over cookie crust. Chill for at least 30 minutes and cut into squares. 

Melt chocolate and dip the bottom of the each cookie bar. Set onto a cookie sheet lined with wax paper. Once all the bars have been dipped, drizzle remaining chocolate over the tops. Chill until chocolate is set. Bring to room temp before serving - the caramel is gooier this way ;)

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