Wednesday, August 17, 2011

Samoas Knockoff Cookie Bars



My husband absolutely loved my first batch of Samoas knock off cookies collection I made ( click on the name for the original recipe).  Well I am here to tell you, in the summer when it too hot to think about cooking and heating up the house, these were the best idea yet and they taste pretty darn close to the originals! A little more cookie than usual, and alot more taste! So if your a Samoa lover, this may be your new found favorite.

Cookie Crust
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp. vanilla extract
2 cups all purpose flour
1/4 teaspoon kosher salt

Caramel Topping
3 cups shredded toasted sweet coconut
1 14 oz bag of unwrapped kraft caramels
1/4 teaspoon kosher salt
4 tablespoons or more heavy cream
1 1/2 bags of semi sweet chocolate chips or 16 oz of good dark or semisweet chocolate
Preheat oven @350.
In a 9x13-inch baking pan lined with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
Gradually add in flour and salt until mixture is crumbly.
Place dough onto lined pan and packing the dough into the space of the pan. Bake for 20-25 minutes edges are lightly browned. Cool completely. Toast coconut on a paper plate in the microwave turning with a spoon every minute until golden brown. Set aside and allow to cool.
Unwrap the caramels and place in a large microwave glass bowl with the cream and salt. Microwave and check every minute stirring, till smooth. When smooth, fold in toasted coconut.
Spread the coconut and caramel topping all over the cooled cookie crust evenly.
Place in refrigerator for around 25 minutes to firm up. When cooled, cut into bars. Melt chocolate in microwave stirring every 30 seconds till melted and smooth. Dip bottoms of each bar into the chocolate and place onto wax paper.
Melt more for the tops of the bars, for designing the S shape on top. Using a ketsup or mustard squeeze bottle or a freezer bag with end snipped to make a little hole to drizzle chocolate over the tops of each bar.
These freeze very well, or I store in the refrigerator and leave out around a half hour before serving.
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