If you love Samoa Girl Scout cookies then this easy bar cookie is for you. What an awesome treat. I have to say this is genius easy! Enjoy! Samoas Knockoff Cookie Bars are so much easier
If you love girl scout cookies, caramel, coconut in a cookie crust you will love these cookies. They are easy and faster to make with all the same great taste in a bar form.
I love making these since the whole family loves them so much and they are so much less expensive than going through 6 boxes of those favorite Girl Scout cookies we buy every year. We still do support them but during the times they don't sell them this is a great substitute!
The flavors are awesome. Just remember to use good grade chocolate and caramel and all wholesome ingredients when making these bars.
My husband absolutely loved my first batch of Samoas knock off cookies collection I made ( click on the name for the original recipe). Well I am here to tell you, in the summer when it too hot to think about cooking and heating up the house, these were the best idea yet and they taste pretty darn close to the originals! A little more cookie than usual, and alot more taste! So if your a Samoa lover, this may be your new found favorite.
Cookie Crust
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp. vanilla extract
2 cups all purpose flour
1/4 teaspoon kosher salt
Caramel Topping
3 cups shredded toasted sweet coconut
1 14 oz bag of unwrapped kraft caramels
1/4 teaspoon kosher salt
2 tablespoons or more heavy cream
1 1/2 bags of semi sweet chocolate chips or 16 oz of good dark or semisweet chocolate
Preheat oven to 350 degrees.
In a 9x13-inch baking pan lined with parchment paper, (this is a must use.)
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
Gradually add in flour and salt until mixture is crumbly.
Place dough onto lined pan and packing the dough into the space of the pan. Bake for 20-25 minutes edges are lightly browned. Cool completely.
In the mean time, toast coconut on a paper plate in the microwave turning with a spoon every minute until golden brown or on parchment paper in the oven until golden brown on 350 degrees. Set aside and allow to cool.
Unwrap the caramels and place in a large microwave glass bowl with the cream and salt. Microwave and check every minute stirring, till smooth. When smooth, fold in toasted coconut.
Spread the coconut and caramel topping all over the cooled cookie crust evenly. Let cool completely.
(Place in refrigerator for around 25 minutes to firm up for faster results.)
Melt chocolate in microwave stirring every 30 seconds till melted and smooth. Spread the melted chocolate on parchment paper the size of your 13x9 crust. Slide the crust topped with caramel and coconut off the parchment paper onto the chocolate lined parchment paper. Use a spatula to go up the sides to cover the crust, Save some of the chocolate to drizzle over the top. I refrigerate mine until firm around 10 minutes. Cut when chocolate is set into squares.
Tip: if you leave them too long in the refrigerator you wont be able to cut them without the bottom chocolate layer falling off. Do cut them when set around 10 minutes after cooling and in the refrigerator. If you have any problems then you can adhere the bottoms with a dab of chocolate frosting.
Method preferred:
I do recommend that you cut them first before the chocolate into squares and dip them individually, the second method works however not as good.
These freeze very well, or I store in the refrigerator cut and leave out around a half hour before serving.
KNOCKOFFS!
Samoas OR Cookies or Samoas Bars
Shortbread
Cookie Crust
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp. vanilla extract
2 cups all purpose flour
1/4 teaspoon kosher salt
Caramel Topping
3 cups shredded toasted sweet coconut
1 14 oz bag of unwrapped kraft caramels
1/4 teaspoon kosher salt
2 tablespoons or more heavy cream
1 1/2 bags of semi sweet chocolate chips or 16 oz of good dark or semisweet chocolate
Preheat oven to 350 degrees.
In a 9x13-inch baking pan lined with parchment paper, (this is a must use.)
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
Gradually add in flour and salt until mixture is crumbly.
Place dough onto lined pan and packing the dough into the space of the pan. Bake for 20-25 minutes edges are lightly browned. Cool completely.
In the mean time, toast coconut on a paper plate in the microwave turning with a spoon every minute until golden brown or on parchment paper in the oven until golden brown on 350 degrees. Set aside and allow to cool.
Unwrap the caramels and place in a large microwave glass bowl with the cream and salt. Microwave and check every minute stirring, till smooth. When smooth, fold in toasted coconut.
Spread the coconut and caramel topping all over the cooled cookie crust evenly. Let cool completely.
(Place in refrigerator for around 25 minutes to firm up for faster results.)
Melt chocolate in microwave stirring every 30 seconds till melted and smooth. Spread the melted chocolate on parchment paper the size of your 13x9 crust. Slide the crust topped with caramel and coconut off the parchment paper onto the chocolate lined parchment paper. Use a spatula to go up the sides to cover the crust, Save some of the chocolate to drizzle over the top. I refrigerate mine until firm around 10 minutes. Cut when chocolate is set into squares.
Tip: if you leave them too long in the refrigerator you wont be able to cut them without the bottom chocolate layer falling off. Do cut them when set around 10 minutes after cooling and in the refrigerator. If you have any problems then you can adhere the bottoms with a dab of chocolate frosting.
Method preferred:
I do recommend that you cut them first before the chocolate into squares and dip them individually, the second method works however not as good.
These freeze very well, or I store in the refrigerator cut and leave out around a half hour before serving.
KNOCKOFFS!
Samoas OR Cookies or Samoas Bars
Shortbread
