Homemade Samoas Bars


Cookie Base:

1/2 cup sugar
3/4 cup butter soft
1 egg large
1/2 teaspoon vanilla bottom
2 cups flour
multi – purpose 1/4 teaspoon salt

3 cups grated coconut (sweetened or unsweetened)
12 ounces good quality caramel
1/4 teaspoon salt
3 tablespoons milk
10 ounce. Dark or semi-sweet chocolate (chocolate chips are fine)


Cookie base:
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9 x 13 inch baking tray, or place it on parchment paper.
In a large bowl, cream sugar and butter together until crisp. Whisk in egg and vanilla extract.
It works at a low speed, and gradually whisk in flour and salt until the mixture crumbles, like wet sand. The dough does not need to meet.
Pour the mashed dough into a pre-prepared skillet and press into an even layer.
Bake for 20-25 minutes, until the base and its edges are set in light brown.
Cool completely on a wire rack before decorating.

Preheat the oven to 300.
Spread the coconut evenly on a baking tray (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until the coconut becomes golden. Cool on the baking tray, stirring occasionally. Sit aside.
Loosen the caramel and place it in a large bowl, safe to use in the microwave, with milk and salt. Cook over high heat for 3-4 minutes, and stop to stir several times to help the caramel melt. When it’s smooth, fold it in a roasted coconut with a spoon.
Place top-tier dolls around the alien base. Using a spoon, spread out in an equal layer. Let it top until cool.
When cooled, cut into 30 bars with a large knife or pizza cutter (easy to get through the top layer).
Once the bars are cut, the chocolate melts in a small bowl. Preheat at a high temperature in the microwave at intervals of 45 seconds, stirring well to prevent burning.
Dip the base of each chocolate bar and place it on a clean piece of paper or wax paper.
Transfer all remaining chocolate (or melt a little extra chocolate, if necessary) in a pipe bag or ziplock bag with corner pieces and sprinkle the bars with chocolate to the end.
Let the chocolate be placed completely before storing it in an airtight container.

* Makes 30 bar cookies

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