Girl Scout Cookies Samoas Bars Recipes

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SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!



Samoas Bars - Just Like the Girl Scout Cookies! image

These bars are an easy-to-make copycat version of the coconut/caramel/chocolate/shortbread Girl Scout cookie that seem to come less and less to a box every year... maybe it's just me... I LOVE these cookies - I have been an addict since I was in the Girl Scouts at age 5, and upon first bite I knew these bars and I would have a long, loving relationship (when I'm not at the gym frantically trying to elliptical away the evidence of my coconut-caramel love affair). :) NOTE: Prep time includes cooling time.

Provided by Greeny4444

Categories     Bar Cookie

Time 2h25m

Yield 1 9x13 pan, 30 serving(s)

Number Of Ingredients 11

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3 cups shredded coconut, toasted
1 (14 ounce) bag caramels
1/4 teaspoon salt
3 tablespoons milk
10 ounces semisweet chocolate (chocolate chips are ok)

Steps:

  • Preheat oven to 350°F
  • For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
  • In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
  • Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
  • Pour crumbly dough into prepared pan and press into an even layer.
  • Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
  • For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
  • Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
  • Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
  • When cooled, cut into 30 bars with a large knife or a pizza cutter.
  • Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
  • Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
  • Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
  • Let chocolate set completely before storing in an airtight container.

GIRL SCOUT COOKIES: SAMOAS (BARS)



Girl Scout Cookies: Samoas (Bars) image

Make and share this Girl Scout Cookies: Samoas (Bars) recipe from Food.com.

Provided by HocoRuco

Categories     Bar Cookie

Time 1h5m

Yield 30 bar cookies, 30 serving(s)

Number Of Ingredients 11

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3 cups shredded coconut (sweetened or unsweetened)
12 ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
10 ounces dark chocolate or 10 ounces semisweet chocolate

Steps:

  • First, make the crust.
  • Preheat oven to 350°F Lightly grease a 9×13-inch baking pan, or line with parchment paper.
  • In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
  • Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
  • Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
  • Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
  • Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
  • When cooled, cut into 30 bars with a large knife or a pizza cutter (it's easy to get it through the topping).
  • Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
  • Let chocolate set completely before storing in an airtight container.
  • Makes 30 bar cookies.
  • Note: You can simply drizzle chocolate on top of the bars before slicing them up if you're looking for yet an easier way to finish these off. You won't need quite as much chocolate as noted above, and you won't quite get the Samoas look, but the results will still be tasty.

HOMEMADE SAMOA COOKIES



Homemade Samoa Cookies image

Experimenting with shortbread cookie recipes, I found a way to create a cookie the not only gives you a melt-in-your-mouth texture, but also retains its shape and doesn't crumble when you pick it up. I ended up making these for Easter weekend to give out as gifts. So far the cookies haven't made it past the 2 hour mark after being opened and left up on a table for consumption. Hope you love these as much as my friends and family do! Enjoy!

Provided by Shyla Lane

Categories     Desserts     Cookies

Time 1h

Yield 20

Number Of Ingredients 10

2 cups butter, softened
1 cup white sugar
1 teaspoon salt
4 cups all-purpose flour, divided
1 large egg, lightly beaten
2 tablespoons vanilla extract
1 teaspoon milk
4 cups sweetened flaked coconut
22 ounces caramels (such as Kraft® Caramel Bits)
1 pound chocolate (such as CandiQuick®)

Steps:

  • Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.
  • Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.
  • Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
  • Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.
  • Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.
  • Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.

Nutrition Facts : Calories 593.7 calories, Carbohydrate 75 g, Cholesterol 60.3 mg, Fat 32.4 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 20.5 g, Sodium 371.3 mg, Sugar 48.2 g

HOMEMADE SAMOAS GIRL SCOUT COOKIES RECIPE - (4.4/5)



Homemade Samoas Girl Scout Cookies Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 14

For the cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract
For the coconut topping:
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (See Notes)

Steps:

  • Make the cookies: Preheat the oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces. Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter. (See Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely. Make the coconut topping: Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Notes.) Remove the toasted coconut from the oven and set it aside. Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again. Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully. NOTES: If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters. If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies. The shortbread should be very pale golden in color. When in doubt, underbake it! If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips. Coconut burns very quickly, so keep an eye on it and stir often! Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to.

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