No postulate to hold off for "the box" at "cookie time" brand your ain homemade Samoas Bars and savour cracking Samoas gustatory modality any time! And believe me, making iconic Samoas cookies inwards bar cast is way easier than making the homemade cookies themselves. {Yes, I tried both.}
I am hard-pressed to honor someone who doesn't similar the iconic Samoas Girl Scout cookie. They're pretty much upwardly at that spot inwards Girl Scout notoriety amongst the Thin Mint, am I right? But what's a Samoas-lover to exercise inwards the off season?
Well, amongst this homemade Samoas Bars recipe, there's no postulate to hold off until "cookie time" to savour their wonderful flavor. You tin whip upwardly a batch whatever time!
As a full-time nutrient blogger {and Mom, that is}, I teach to exercise some crazy-fun things for my job. {Like the fourth dimension I went to Sister Schubert's house inwards Alabama to create in addition to savour Thanksgiving dinner amongst her, for example. Oh, that was indeed crazy-fun.} One of my latest assignments for the Food.com site was to photograph the procedure in addition to write a how-to article for making homemade Samoas cookies.
Check out these piffling beauties ... they came out gorgeous, don't you lot think?
While they are indeed beautiful, these piffling suckers were a total pain-in-the-you-know-what to make. And spell they are aMAZingly delicious, I knew at that spot was no way on God's greenish globe I would e'er undertake the procedure of making them again. Way likewise many steps in addition to likewise much like shooting fish in a barrel materials for my liking ... rolling, cutting, chilling, spreading, dipping ...
I figured at that spot had to hold upwardly an easier way to savour their deliciousness.
And I figured if I was looking for an easier way, in addition to then many of you lot mightiness be, too.
So I laid close seeing if a no rolling & cutting involved, no dipping, less-fuss bar version would move in addition to gustatory modality exactly equally good.
I'm happy to study amongst a rattling resounding "yes," that YES, a less-fuss bar version does indeed work! With the same yummy delicious taste.
And believe me, the bar cast is way easier than making the homemade cookie version themselves.
Instead of rolling in addition to cutting dough into fussy piffling donut shapes, I exactly pressed that same shortbread dough into a 9x13-inch baking dish to cast a shortbread crust layer. I in addition to then topped the baked crust amongst the same coconut-caramel topping used inwards making the cookie version, spreading it on the bar crust inwards ane shot instead of tediously smearing it on each cookie individually.
Finally, I gave the transcend of the bars a proficient drizzle amongst melted chocolate ... no dipping involved. Which did the play tricks inwards giving the same cracking gustatory modality equally the cookie version, despite the fact the bars' bottoms aren't dipped inwards chocolate similar amongst the cookies.
But if you're a Samoas cookie purist in addition to experience the bars' bottoms should hold upwardly chocolate-dipped, past times all way exactly melt some extra chocolate in addition to dip the bottom of each cutting bar inwards chocolate. As for me, I'm exactly fine skipping that step!
So if you lot desire to savour the cracking gustatory modality of Samoas cookies inwards a homemade version, but don't desire to pass the fourth dimension inwards the kitchen making the exact look-alike, this homemade Samoas Bars recipe is for you.
All the yumminess of the iconic cookie amongst the convenience of an easier-to-make, rattling like shooting fish in a barrel to cutting in addition to serve {even-easier-to-gobble-down} bar version. A perfect choice for the cookie "off season", if you lot inquire me.
Thank you lot for stopping past times . We'd honey to get got you lot dorsum soon!
Ingredients
Crust:
Crust:
- 1 c. (2 sticks) unsalted butter, at room temperature
- 1/2 c. granulated carbohydrate
- 2 c. all-purpose flour
- 1/4 tsp. baking pulverisation
- 1/4 tsp. salt
- 2 T. milk
- 1 tsp. vanilla extract
- 1 (11 oz.) purse soft caramels {about xl caramels, I used Kraft caramels}
- 1/3 c. milk
- 1/8 tsp. salt
- 2 c. shredded sweetened kokosnoot
- 1/2 c. semi-sweet chocolate chips
- 1/2 tsp. canola crude
- CRUST: Place butter inwards a mixing bowl. With an electrical mixer, crunch butter at medium-high speed close xxx seconds until fluffy. Add carbohydrate in addition to vanilla extract. Beat until low-cal in addition to fluffy, close 1 to ii minutes.
- In a carve upwardly bowl, whisk together flour, baking powder, in addition to salt. Gradually add together to the butter mixture, mixing afterward each add-on until exactly combined. Add milk, mixing until the dough comes together inwards large pieces.
- Line a 9x13-inch baking dish amongst aluminum foil, letting the foil slightly overhang the edges of the pan {this footstep is optional, but makes it actually like shooting fish in a barrel to teach the bars out of the pan afterward baking}. Lightly spray foil {or pan if non using foil} amongst nonstick cooking spray. Use your fingers to pat dough evenly into the bottom of the pan.
- Bake at 350℉ for xxx minutes. Set aside.
- TOASTED COCONUT: Line a baking sail amongst parchment newspaper or aluminum foil. Spread kokosnoot evenly onto the baking sheet. Bake at 350℉ for 12-18 minutes, stirring frequently, until lightly browned in addition to toasted on the edges. Keep a closed sentinel on the coconut, equally it tin teach from okay to burned rattling quickly. Set aside.
- COCONUT-CARAMEL TOPPING: Place unwrapped caramels in addition to milk inwards the transcend of a double boiler. {If you lot don't get got a double boiler, usage a metallic bowl or a smaller saucepan laid over a larger pot.} Heat over simmering water, stirring frequently, until caramels are fully melted. Stir inwards tabular array salt in addition to toasted coconut.
- Immediately spread warm coconut-caramel topping evenly over prepared crust.
- CHOCOLATE DRIZZLE: Place chocolate chips in addition to canola crude inwards a pocket-size microwaveable bowl. Melt the chocolate chips past times heating for close 45 seconds inwards the microwave; stir until smooth. If chocolate is non fully melted, estrus for an additional 10 seconds in addition to stir again. {Or, melt inwards a pocket-size saucepan over medium-low heat, stirring frequently.}
- Use a spoon to drizzle melted chocolate over the coconut-caramel topping. Allow chocolate to laid completely earlier cutting. {Refrigerate for close fifteen minutes to speed upwardly the process, if you'd like.}
- When ready to cut, take bars from the pan past times lifting upwardly on the overhanging foil edges. Place on a cutting board in addition to cutting into pocket-size squares amongst a precipitous knife. Store bars at room temperature.
Enjoy!
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