Here is my contribution to the countries economic crisis.....Homemade Samoas...why you say...because Girl Scout cookies are now $3.50 a box! And even worse they only put about 10 cookies in the entire box.
I stumbled upon a recipe claiming to be homemade samoa bars...and while my mom was here I decided to play with it a bit. It took 2 thrown out batches before I tweaked the recipe enough to make it right. It was in my opinion worth the effort.
The recipe is a shortbread crust (which true to my nature I added mini chocolate chips to) then a layer of homemade caramel mixed with toasted coconut...and topped with semi-sweet chocolate. You could make them even more like samoas by dipping the bottoms on the chocolate and then drizzling some stripped on top...but I was really only interested in the taste. In order to taste like the girl scout version you must keep them in the fridge...or the shortbread taste to soft. Another important note...you have to use the right coconut...finally grated of finely shredded. I bought mine, unsweetened, finely shredded at Sprouts. Then I also used some finely grated coconut I found at Kroger (Smith's if your in Utah). I think the right coconut texture is key in keeping them like the girls scouts..
Let me know if you try the recipe and like it...I loved it but it may just be me :)
3/4 c butter soft
1/2 c brown sugar
2 egg whites
1/4 tsp salt
2 c flour (I used half whole wheat pastry flour)
Beat sugar butter and egg until light and fluffy. Add vanilla, salt and flour and mix until just combined. Spread into a parchment lined 9x13 inch pan and bake at 320 for 20 min. or until edges are just golden. Cool
1 batch homemade caramel (see previous post)
or 12 oz pkg of good quality caramels ( I like Brachs Milk Maid or Werthers...and hate Kraft)
2 1/2 cups shredded coconut
3 Tbs milk
1/4 tsp salt...or I did a few dashes of sea salt
Combine Caramels and milk then melt and add salt. Toast coconut by placing on a parchment lined cookie sheet and placing in a 300 degree oven for about 10 min. stirring and checking it every 5 min. Gently stir in coconut and spread evenly on shortbread crust.
1 1/2 cups semi-sweet chocolate
Melt chocolate and spread over coconut layer. Refrigerate until chocolate is set and bars are chilled.