SAMOA MAGIC BARS
Steps:
- Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang; coat with cooking spray. Mix 2 1/4 cups graham cracker crumbs and 1 1/2 sticks melted butter in a medium bowl; press into the pan. Drizzle evenly with one 14-ounce can sweetened condensed milk. Layer with 1/2 cup chocolate chips, 1/2 cup sweetened shredded coconut, one 7-ounce box roughly chopped Samoas and 1 cup chopped pecans. Gently press into the milk. Bake at 350˚ until golden and bubbling, about 25 minutes. Let cool completely. Cut into pieces.
SAMOA SUPREME BAR COOKIES
This is a variation of the Samoa Cookie Copycat recipe found here at Recipezaar posted by melismac. This is a much easier recipe and makes it more feasible for my hectic life!
Provided by Emily
Categories Bar Cookie
Time 25m
Yield 1 batch, 20 serving(s)
Number Of Ingredients 8
Steps:
- Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
- Break up shortbread cookies into big pieces and layer on top of the chocolate.
- Toast Coconut (if needed) set aside.
- Prepare topping.
- In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
- Heat to a full boil, stirring constantly with a wooden spoon.
- Boil 3 minutes, stirring constantly.
- Slowly pour in sweetened condensed milk, stirring constantly.
- Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
- Remove from heat.
- Stir in vanilla.
- Beat until creamy.
- Immediately stir in toasted coconut and mix well.
- Spoon mixture over shortbread cookies and spread.
- Cool completely.
- Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
- Cut into squares.
- Store in airtight container.
Nutrition Facts : Calories 292, Fat 20.2, SaturatedFat 15.3, Cholesterol 11.8, Sodium 53.6, Carbohydrate 30.5, Fiber 3.8, Sugar 21.9, Protein 2.5
HOMEMADE SAMOA COOKIES
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
Time 1h
Yield 20
Number Of Ingredients 10
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
SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!
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
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.
SAMOA BARS RECIPE
The most delicious mashup of our twix bars and samoa brownies - Samoa Bars.
Provided by Steph Loaiza
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease an 7 x 11 inch pan with cooking spray.
- In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
- Press the mixture into the bottom of the 7 x 11 inch pan, and bake for 18-20 minutes - until the edges start to turn a golden brown.
- Remove from oven and set aside so it can cool completely, then increase the oven temperature to 400 degrees.
- Place coconut on a baking sheet, spread thin. Place in the oven and bake for 2-3 minutes. Remove from oven, stir coconut, and then bake for an additional 2-3 minutes until it has started to brown. Watch it closely so it doesn't burn. Remove from oven and set aside.
- Place 1 cup of chocolate chips in a small bowl. Microwave for 30 seconds, then remove and stir. Continue microwaving in 15 second intervals until chocolate chips are completely melted. Pour chocolate chips over shortbread mixture in the 7 x 11 pan, then let it cool completely.
- In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
- Combine coconut mixture and caramel mixture, then spread it evenly over the chocolate chip layer.
- Melt the 2nd cup of chocolate chips just like the first, and then drizzle it over the top.
- Let it cool completely, about 1-2 hours, and then serve.
Nutrition Facts : Calories 363 kcal, Carbohydrate 42 g, Protein 4 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 47 mg, Sodium 204 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
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5/5 (23)Total Time 30 minsCategory Dessert, SnackCalories 154 per serving
- Preheat the oven to 350. Spray an 8x8 pan with cooking spray. It is helpful to line with parchment paper.
- Put the crust ingredients in a medium bowl and whisk until combined. Press into the pan. Bake for 15-20 min until the crust is golden brown.
- Meanwhile, combine butter, sweetener, and 2 tablespoons of the cream over medium heat. Stir until the sweetener is dissolved. Add the vanilla. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 2 tablespoons of heavy cream. Stir until smooth. Add the salt and coconut.
- Gently spread the coconut on top of the crust. Drizzle with chocolate. Let cool until the chocolate is firm. Cut into 16 pieces and enjoy!
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- 1. Preheat oven to 350 degrees. Line a 9×9 pan with parchment paper, leaving some sticking above the sides of the pan to lift the bars out later.
- 2. Add flour, sugar, butter, vanilla extract and water to a bowl and mix on slow until it comes together and forms a ball. You can also use a food processor and pulse the ingredients until they form a ball.
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