Samoas Bars

By longhornfans

You'll drool over these Samoas Bars!

Ingredients

• 1 large egg
• 1/2 cup sugar
• 3/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour
• dash salt
• 3 cups shredded coconut
• 12 ounces chewy caramels
• 1/4 teaspoon salt
• 3 tablespoons milk
• 20 ounces chocolate chips

Preparation

Step 1

Preheat oven to 350˚F.

COOKIE BASE:
Cream together butter and sugar.
Beat in eggs and vanilla.
Mix in flour and salt until just combined. NOTE: The mixture will be pretty crumble.
Press into a jelly roll pan lined with parchment paper (about 1/2 of the pan) or a 9×13 pan.
Bake about 20-25 minutes or until the edges are golden brown. Allow to cool.

TOAST COCONUT:
Turn oven to 300˚F and lay coconut on a baking sheet.
Turning occasionally toast about 10 minutes, once golden, remove from oven and set aside to cool.

MAKE TOPPING:
Melt unwrapped caramels in microwave in a large bowl with milk and dash of salt (about 3-4 minutes - stirring every 30 seconds until evenly melted.
Add toasted coconut to melted caramel and stir to combine.
Spread topping onto shortbread base. (This is easier if you spray your spatula with pam or grease it.)
Allow to cool completely in refrigerator.

FINAL PREPARATION:
Remove bars from pan.
Using a large chef knife, carefully cut the bars into the desired shape (on cutting board).
Melt chocolate in microwave, stir every 30 seconds.
Dip cookie base into chocolate or spread on with spoon if bottom is too crumbly and place on fresh wax/parchment paper. Consider laying upside down and refrigerate until chocolate is set.
Put remaining melted chocolate in ziploc bag and cut off tip so you get a tiny piping bag. Pipe lines of chocolate on each one.

Refrigerate a little bit so chocolate hardens then serve!