SAMOA SUPREME BAR COOKIES
This is a variation of the Samoa Cookie Copycat recipe found here at Recipezaar posted by melismac. This is a much easier recipe and makes it more feasible for my hectic life!
Provided by Emily
Categories Bar Cookie
Time 25m
Yield 1 batch, 20 serving(s)
Number Of Ingredients 8
Steps:
- Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
- Break up shortbread cookies into big pieces and layer on top of the chocolate.
- Toast Coconut (if needed) set aside.
- Prepare topping.
- In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
- Heat to a full boil, stirring constantly with a wooden spoon.
- Boil 3 minutes, stirring constantly.
- Slowly pour in sweetened condensed milk, stirring constantly.
- Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
- Remove from heat.
- Stir in vanilla.
- Beat until creamy.
- Immediately stir in toasted coconut and mix well.
- Spoon mixture over shortbread cookies and spread.
- Cool completely.
- Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
- Cut into squares.
- Store in airtight container.
Nutrition Facts : Calories 292, Fat 20.2, SaturatedFat 15.3, Cholesterol 11.8, Sodium 53.6, Carbohydrate 30.5, Fiber 3.8, Sugar 21.9, Protein 2.5
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