Best Samoas Bars Recipes

SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!

Steps:

• Preheat oven to 350°F
• For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
• In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
• Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
• Pour crumbly dough into prepared pan and press into an even layer.
• Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
• For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
• Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
• Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
• When cooled, cut into 30 bars with a large knife or a pizza cutter.
• Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
• Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
• Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
• Let chocolate set completely before storing in an airtight container.

GIRL SCOUT COOKIES: SAMOAS (BARS)

Steps:

• First, make the crust.
• Preheat oven to 350°F Lightly grease a 9×13-inch baking pan, or line with parchment paper.
• In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
• Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
• Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
• Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
• Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
• When cooled, cut into 30 bars with a large knife or a pizza cutter (it's easy to get it through the topping).
• Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
• Let chocolate set completely before storing in an airtight container.
• Makes 30 bar cookies.
• Note: You can simply drizzle chocolate on top of the bars before slicing them up if you're looking for yet an easier way to finish these off. You won't need quite as much chocolate as noted above, and you won't quite get the Samoas look, but the results will still be tasty.

SAMOAS BARS

Steps:

• 1. First, make the crust. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
• 2. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it's easy to get it through the topping). Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container. Makes 30 bar cookies.

SAMOAS BARS

Steps:

• Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan. In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping. Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a greased spatula. Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled. Melt chocolate and spoon into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge. Makes roughly 30 bar cookies.

NO-BAKE SAMOAS BARS

Steps:

• In a small microwave-safe bowl, combine the chocolate chips, 2 tablespoons of butter, and 1 teaspoon of vanilla. Microwave on high for 30-45 seconds, just until the chocolate chips are melted. Stir until smooth. Spread all but 2 tablespoons of the chocolate in a thin layer on a parchment covered 7?x12? pan (a 9×9 inch pan will work equally well).
• Working quickly, so the chocolate does not harden, place the cookies in a food processor and pulse until finely crumbled. Melt 6 tablespoons of butter in a medium bowl, then stir in the crumbs and 1/4 cup of sugar until very well mixed. Press on top of the slightly melty chocolate crust.
• In a large bowl, place all of the unwrapped caramels and milk. Microwave on high for 1-2 minutes, until the caramels are warm and melty. Stir until the milk is fully incorporated in the caramel. Stir in the coconut. Spread on top of the cookie crust, pressing it firmly into place with clean, slightly wet fingers.
• Reheat the remaining chocolate and butter mixture from step 1. Transfer to a plastic ziptop bag, snip off the tip of the bag and drizzle over the caramel-coconut layer. Allow chocolate to harden before cutting with a very sharp knife. Serve & enjoy!

NO BAKE SAMOAS CHEESECAKE BARS

Steps:

• Lightly grease a 13x9 baking dish.
• In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well using a large fork.
• Spread crumb mixture in the bottom on the baking dish. Spread it around evenly and press down firmly.
• In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl, add yogurt, vanilla and sugar and beat for another 2-3 minutes.
• Spread cheesecake mixture all over the crust, evenly.
• Warm up hot fudge topping and Dulce de leche if it was refrigerated, so it's easier to drizzle. Place each topping into a piping bag. Cut off a small tip when ready to drizzle.
• To toast coconut: Preheat the oven to 350. Spread coconut in one even, thin layer in a baking sheet. Bake coconut for 5-8 minutes until it turns golden brown. Make sure to stir coconut every couple of minutes so that it toasts evenly. Let it cool to room temperature.
• Drizzle some hot fudge topping over the cheesecake.
• Spread toasted coconut over the top, evenly.
• Drizzle more hot fudge topping over the top and then Dulce de leche.
• Cover the baking pan with saran wrap and refrigerate until ready to serve or at least 3 hours.
• *Tip: topping is sticky. To make cutting easier, use a sharp knife and coat it with some non-stick cooking spray.*