Samoa Magic Bars

By srumbel

These are SO unrelentingly chewy, crunchy, gooey and sweet, and you’ll go bananas over the different textures and flavors of this classic cookie-turned-into-a-magic blondie-bar. My favorite is the toasted coconut topping–you MUST toast the coconut for that authentic, nutty flavor. It really elevates these bars from a regular ol’ magic bar into a Samoa magic bar. In short, toasted coconut is pure magic in itself! You’ll super heart these, I promise!!

from thedomesticrebel

Ingredients

• 1 box yellow cake mix
• 1 egg
• 1/2 cup butter, softened
• 1 & 1/2 cups Kraft caramel bits
• 1 & 1/4 cups semi-sweet chocolate chips
• 1 cup Samoas cookies, roughly chopped (I used Keebler brand)
• 2 cups shredded coconut, divided
• 1 can sweetened condensed milk
• 1/2 cup caramel sundae sauce

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line a 13×9 inch pan with foil and mist the foil lightly with cooking spray. Set aside.
2. In a large bowl, combine the cake mix, egg + butter until a soft dough forms. Press the dough evenly in the bottom of the pan. Bake for approx. 10 minutes.
3. Remove the pan from the oven and sprinkle evenly with ONE (1) cup of the shredded coconut, the caramel bits, semi-sweet chips, and Samoas cookies. Drizzle the top of the bars with the sweetened condensed milk.
4. Return to the oven and bake for approx. 15-20 minutes or until center appears set and top is golden. Reduce your oven temperature to 300 degrees F.
5. On a large baking sheet lined with foil, spread the remaining ONE (1) cup of coconut in an even layer. Place in the oven and toast 5 minutes. Stir gently, then bake for another 5 minutes. Stir, then bake for another 5 minutes or until coconut is lightly golden and toasted. Allow both coconut and bars to cool completely.
6. Drizzle the tops of the bars with the caramel sundae sauce and immediately sprinkle with the toasted coconut. Allow the bars to set at room temperature, about 10-15 mins, before cutting into bars. Store leftovers room temperature in an airtight container, for several days.