Best Samoas Cookie Bar Recipes

Samoa Magic Bars image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 24 bars

Number Of Ingredients 0

Steps:

Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang; coat with cooking spray. Mix 2 1/4 cups graham cracker crumbs and 1 1/2 sticks melted butter in a medium bowl; press into the pan. Drizzle evenly with one 14-ounce can sweetened condensed milk. Layer with 1/2 cup chocolate chips, 1/2 cup sweetened shredded coconut, one 7-ounce box roughly chopped Samoas and 1 cup chopped pecans. Gently press into the milk. Bake at 350˚ until golden and bubbling, about 25 minutes. Let cool completely. Cut into pieces.

Samoa Supreme Bar Cookies image

Provided by Emily

Categories Bar Cookie

Time 25m

Yield 1 batch, 20 serving(s)

Number Of Ingredients 8

1 box shortbread cookie (or homemade)
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 bag chocolate chips, divided

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

Samoas Bars - Just Like the Girl Scout Cookies! image

Provided by Greeny4444

Categories Bar Cookie

Time 2h25m

Yield 1 9x13 pan, 30 serving(s)

Number Of Ingredients 11

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3 cups shredded coconut, toasted
1 (14 ounce) bag caramels
1/4 teaspoon salt
3 tablespoons milk
10 ounces semisweet chocolate (chocolate chips are ok)

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.