The trials and tribulations of a scatter-brained kitchen junkie.

Friday, April 6, 2012

Week 9 (Baking) - Samoa Bar Cookies

Week 9 of the baking challenge was cookies. I make lots (and lots and lots and...) of cookies so I thought I'd take this chance to try out something new and fancy.

Girl Scout Cookie season is upon us but with my excessive arsenal of cooking supplies I have to admit, I feeling guilty buying cookies, so I'll make them to satiate my palate instead. This is another one of those recipe that I snagged off the internet but never put to use. 52weeksof, you really are broadening my horizons, even if it is by force. ;)

Samoa Bar Cookies
Recipe is from

Cookie Base
  • 1/2 cup sugar
  • 3/4 c butter, softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/4 tsp salt
  1. Preheat the oven to 350°.
  2. Either grease or line a 9x13 cake pan.
    You can line with parchment paper or aluminum foil.
  3. Cream together butter and sugar until fluffy. 
  4. Beat in egg and vanilla extract.
  5. On low speed gradually beat in flour and salt until mixture is crumbly.

  6. Pour/scoop the dough into your greased/lined 9x13 pan and pat down evenly to form the crust.
    This part takes patience, it does take a long while to get the crust even and smooth, but practice makes perfect. 
  7. Bake for 20-25 minutes (mine took all 25 minutes) until the base is set and just starting to brown.

    The finished crust
  8. Cool completely before adding the topping. 


  • 3 cups shredded coconut
  • 12 oz chewy/soft caramels
  • 1/4 tsp salt
  • 3 tbsp milk

  1. Preheat/turn oven to 300°. 
  2. Spread coconut evenly over a parchment lined baking sheet.
  3. Toast 20-30 minutes, stirring ever 5 minutes or so, until the coconut is evenly browned and crispy.
    Cool coconut completely before moving on to the next step.

    Look at that crunchy deliciousness.
  4. Unwrap the caramels and place in a microwave safe bowl with the milk and salt. 
  5. Microwave on high in 1 minute burst, stirring in between, until caramels are melted and mixture is full combined.

  6. Fold coconut into the caramel mixture.
  7. Smooth the coconut & caramel combination over the crust.
    This takes a lot of patience, the mixture is super sticky and rough to move about. Breathe slowly, yelling at the coconut does nothing, trust me.
  8. Allow topping to cool until set.

Base Coat & Drizzle

  • 10 oz dark chocolate

  1. Once the topping has set, cut the bars to desired size. I kind of guessed at this and came up with awkwardly sized/shaped bars. Though still delicious, I will be a bit more careful next time for presentation purposes.
    Pro-tip: I used a pizza cutter to zip through these and it made cutting a breeze.

    My not-so-symmetrically-cut cookies.
  2. Melt the dark chocolate either:
    In the microwave on 1/2 power (or defrost mode) in 30 second bursts, stirring after each session, until melted. Make sure the dish you are using is large enough to allow you to thoroughly dip the base of each cookie.
    Or in double boiler, stirring regularly, until melted. Transfer to a bowl large enough to dip each cookie.
  3. Tear sheets of wax paper and set near where you will be finishing the bars.
  4. Dip each bar into the melted chocolate, allow excess to drip off, and place on waxed paper.
    Repeat for each cookie.

  5. After all of the cookies have been dipped, drizzle the remaining chocolate over the cookies.

  6. Allow chocolate to set completely, plate, and enjoy.