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.

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Name: Homemade Samoas Bars
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 30
Cuisine: not set
Ingredients: 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-oz Good-quality chewy caramels; 1/4 teaspoon Salt; 3 tablespoons Milk; 10 oz. Dark or semi-sweet chocolate (chocolate chips ok)

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INGREDIENTS

Cookie Base:
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
Topping:
3 cups Shredded coconut (sweetened or unsweetened)
12-oz Good-quality chewy caramels
1/4 teaspoon Salt
3 tablespoons Milk
10 oz. Dark or semi-sweet chocolate (chocolate chips ok)

INSTRUCTIONS

First, make the crust.

Preheat oven to 350F. Lightly grease a 9x13-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 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 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.

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.

NOTES

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Homemade Samoas Bars

Cookie Base:
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
 Topping:
3 cups Shredded coconut (sweetened or unsweetened)
12-oz Good-quality chewy caramels
1/4 teaspoon Salt
3 tablespoons Milk
10 oz. Dark or semi-sweet chocolate (chocolate chips ok)

First, make the crust.
Preheat oven to 350F. Lightly grease a 9x13-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 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 before topping.

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.

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 30 Servings

Calories: 84
Calories from Fat: 44 (52%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.2g
Cholesterol 19.4mg		6 %
Sodium 35.8mg		1 %
Potassium 14.8mg		0 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 8.6g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 84

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