Homemade Samoa Bars

From Inside Bruce W Life http://insidebrucrewlife.com/2010/03/homemade-samoa-bars/

Photo by Gloria A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Crust

  • 1/2

    cup sugar

  • 3/4

    cup butter, softened

  • 1

    egg

  • 1

    teaspoon vanilla extract

  • 2

    cups flour

  • For the Topping

  • 3

    cups shredded coconut

  • 12-oz chewy caramels, I used Kraft

  • 1/4

    teaspoon salt

  • 3

    Tablespoons milk

  • 2

    cups chocolate chips

  • 2

    teaspoons shortening

Directions

Preheat oven to 300*. Spread the coconut evenly on a baking sheet and toast for 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. In a large bowl, beat together the sugar and butter, until creamy. Beat in egg and vanilla extract. Slowly beat in flour and salt until mixture is crumbly. Pour the dough crumbs into a greased 9x13 pan and press into an even layer. Bake at 350* for 20-25 minutes. The edges should be lightly brown. Cool completely on a wire rack before adding the topping. Unwrap the caramels and place in a small sauce pan with the salt and milk. Heat on medium low heat until melted and creamy. Stir in the toasted coconut. Spread over the cooled crust. Let cool completely. Cut into 24 squares. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Continue heating for 15 seconds, stirring after each time. Do not over heat. Dip the bottoms of the bars in the chocolate and place on a piece of wax paper to set. Place the remaining chocolate in a small plastic bag and cut off one corner. Drizzle the chocolate over the tops of the bars. Let set. Store in a sealed container on the counter. Makes 24 squares.

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