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Samoa Bark


It's day 10 of the 12 days of Christmas Sweets, can you believe it?  When the girl scouts come around I always buy two boxes of cookies: thin mints, & samoas!  So when I saw this recipe I knew I had to make it.  I need something to get me through until the girl scouts come knocking at my door during cookie season, & this recipe is it!  Plus it's really pretty & makes a lot!  It works great for neighbor gifts.  I hope you like it & come back tomorrow!  I am not done baking yet!  
 
Samoa Bark
Recipe lightly altered from Cookies & Cups by: Amber (Dessert Now, Dinner Later!)

  • 12 oz (1 bag) semi-sweet chocolate chips, divided
  • 35-40 shortbread cookies (I used Stauffers & it had 35 exactly)
  • 11 oz caramel bits (or 14oz bag squares)
  • 2 1/2 cups sweetened flaked coconut
  • 2 Tbsp water (3 Tbsp if using 14oz of squares)
  1. Line a baking sheet with foil.  Set aside.
  2. Save 2 oz of chocolate chips & set aside.  Melt the remaining 10 oz of semi-sweet chocolate over a double boiler or in the microwave on half power for 30 second intervals.  Spread the melted chocolate to your desired thickness (kind of thin like 1/4".)
  3. Top the warm chocolate evenly with your shortbread cookies.  The closer together, the easier it is to top with the caramel-coconut mixture.  Place baking sheet in the freezer while you do the next steps.
  4. In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally.  This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly & you do not want to burn the coconut!  When the coconut is toasted, set aside.
  5. Meanwhile melt your caramel bits with 2 Tbsp of water over medium-low heat in a non-stick saucepan.  Stir constantly until just melted (it will get hard if you cook it longer.)  Turn heat off & remove pan from heat immediately.  Add coconut & fold gently.  
  6. Remove your chocolate from the freezer & spread the caramel-coconut mixture evenly on top.
  7. Melt your remaining 2 oz of chocolate in the microwave on half power for 30 second intervals until melted.  Drizzle over the top.  (I put mine in a plastic bag, cut the corner & squeeze it over the top for more even results.)
  8. Put back in the freezer for 5 minutes to set the chocolate.  Cut & enjoy!  Store in an airtight container.


It's day 10 of the 12 days of Christmas Sweets, can you believe it?  When the girl scouts come around I always buy two boxes of cookies: thin mints, & samoas!  So when I saw this recipe I knew I had to make it.  I need something to get me through until the girl scouts come knocking at my door during cookie season, & this recipe is it!  Plus it's really pretty & makes a lot!  It works great for neighbor gifts.  I hope you like it & come back tomorrow!  I am not done baking yet!  
 
Samoa Bark
Recipe lightly altered from Cookies & Cups by: Amber (Dessert Now, Dinner Later!)

  • 12 oz (1 bag) semi-sweet chocolate chips, divided
  • 35-40 shortbread cookies (I used Stauffers & it had 35 exactly)
  • 11 oz caramel bits (or 14oz bag squares)
  • 2 1/2 cups sweetened flaked coconut
  • 2 Tbsp water (3 Tbsp if using 14oz of squares)
  1. Line a baking sheet with foil.  Set aside.
  2. Save 2 oz of chocolate chips & set aside.  Melt the remaining 10 oz of semi-sweet chocolate over a double boiler or in the microwave on half power for 30 second intervals.  Spread the melted chocolate to your desired thickness (kind of thin like 1/4".)
  3. Top the warm chocolate evenly with your shortbread cookies.  The closer together, the easier it is to top with the caramel-coconut mixture.  Place baking sheet in the freezer while you do the next steps.
  4. In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally.  This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly & you do not want to burn the coconut!  When the coconut is toasted, set aside.
  5. Meanwhile melt your caramel bits with 2 Tbsp of water over medium-low heat in a non-stick saucepan.  Stir constantly until just melted (it will get hard if you cook it longer.)  Turn heat off & remove pan from heat immediately.  Add coconut & fold gently.  
  6. Remove your chocolate from the freezer & spread the caramel-coconut mixture evenly on top.
  7. Melt your remaining 2 oz of chocolate in the microwave on half power for 30 second intervals until melted.  Drizzle over the top.  (I put mine in a plastic bag, cut the corner & squeeze it over the top for more even results.)
  8. Put back in the freezer for 5 minutes to set the chocolate.  Cut & enjoy!  Store in an airtight container.

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