Samoa Cookie Bars

Hey, Internet!
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So, tonight after dinner (taco night at home), I spent a few minutes looking at social media. My facebook feed sure had lots of pictures of sweet treats, tonight. Cookie Dough stuffed Cupcakes, Cookies, and I’m really curious about how Heather’s Nutella Cheesecake turned out! Who’s Heather? Heather is Arkansas’s very own “Planner in Pearls!” Whether you’re planning a wedding of your own, or know someone who will soon, go check out her page if you have a minute!

Tonight, my choices were to either sit there drooling at the fb newfeed or go raid the pantry and food blog scene in order to find something to bake for MY family, too. Here’s what I came up with: “Samoa Cookie Bars”

They’re kind of a knock-off of the Girl Scout Samoa Cookies. They turned out great!
Basically, you bake a short bread cookie sheet, and while it’s cooling, you toast coconut, melt caramel, and melt chocolate. Then, assemble it all and consume. Yum!!

For the Shortbread Cookie:
1/2 cup of sugar
3/4 cup of butter, softened
1 egg
1/2 tsp vanilla extract
2 cups of all purpose flour
1/4 tsp salt

*We used a 9″x13″ cookie sheet, sprayed with non-stick spray. Cream together the sugar, butter, egg, and vanilla. Gradually, beat in the flour and salt. It is a dense batter that you press into the cookie sheet in a thin layer. Bake for 25 minutes. Set sheet on wire rack to cool.
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While your cookie base is cooling, turn the oven down to 300F and start toasting your coconut. My coconut took about 20 minutes total, stirring every 5 minutes. Also happening: Melt 12oz of caramel with 3 Tbs milk and 1/4 tsp salt in the microwave. I ran my microwave in 90 second increments, stirring and repeating, until done.
Simultaneously, use a double boiler (pot in a pot of water) to melt your chocolate.

When your coconut is done toasting, mix it into your melted caramel. Spread it across your shortbread cookie base. Drizzle with your melted chocolate. Consume. Done!

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Dear facebook, the kids and hubby loved these, but for my sake, please show more diet friendly foods in the news feed tomorrow. lol. Please and Thank You!

Your Friend,
~Amber Hamilton Henson

PS: 
Like this post? Be sure to check “my Kitchen” for links to more of my recipes!
Wonder to which parties I’m linking? I have a page dedicated to “shares”, too, that links to the best parties around!

Guess what?! I was featured!! 😀

This post is linked:
Bizzy Bakes
Love Bakes Good Cakes
Creations by Kara
AlderBerryHill
At Home With Mrs.M
Couponing n Cooking
I’m Addicted To Recipes
SavvySouthernStyle
TheKingsCourt4
DJ’s Sugar Shack
my1929Charmer
No Minimalist Here
Miz Helen’s Country Cottage
Mandatory Mooch
House of Hepworths
The Ease of Freeze
2805
(As always, if this post is featured on your blog, the Party Hostesses’ Links/Buttons will be pasted on my “shares” page AND on this actual post.)

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Posted on August 5, 2012, in Uncategorized. Bookmark the permalink. 8 Comments.

  1. “Yummy,” says it all. Thanks for sharing this.

  2. Yum! These look absolutely delicious!

  3. Oh bonkers they look good!

  4. Just pinned your great recipe and thanks for sharing on Full Plate Thursday!
    Miz Helen

  5. Sorry I’m late getting to everyone who linked up to last week’s party … Pinning these bars – they look fabulous. I hope you’ll stop by again today and share! http://www.lovebakesgoodcakes.com/

  6. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Come Back Soon!
    Miz Helen

  7. What are the measurements for the coconut and chocolate? I can’t find them anywhere! 🙂

    • Ah! 😃 Since it just a topping, it could easily be adjusted according to preference, however I used a full bag of each. Each bag was 10-12oz, I believe! I’ll edit! Thanks for visiting! ~Amber

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