Tuesday, April 2, 2013

Samoa Bark

I love Samoas, but Girl Scout cookies are getting more expensive (and the packaging is getting smaller), so when I saw this I knew I had to try it.
I made this bark for a Dessert Swap, and it was a hit! The different textures and flavors all play well together.
1 3/4C semi-sweet chocolate chips
10oz box of Lorna Doone shortbread cookies
14oz bag of caramels
3C sweetened flaked coconut
3 tbs water

  1. Line a baking sheet with wax paper, set aside.
  2. Melt 1.5C chocolate chips, over a double boiler or in the microwave.
  3. Spread the melted chocolate to your desired thickness (I spread it over the entire length of the baking sheet so it was pretty thin).
  4. Top your warm chocolate evenly with your shortbread cookies (I did mine at a diagonal).
  5. Place baking sheet in the refrigerator.
  6. In a skillet on medium-low heat toast coconut, stirring occasionally.
  7. When the coconut is browned (but not burnt!), too about 10 minutes, set aside.
  8. Unwrap all the caramels and place them in a medium saucepan with water.
  9. Heat caramels and water over medium-low heat, stirring constantly until the caramel has just melted.
  10. Once caramel has melted, fold in toasted coconut.
  11. Remove baking sheet from the refrigerator and spread the caramel/coconut mixture evenly on top.
  12. Melt the remaining 1/4C of chocolate and drizzle over the top of the caramel/coconut layer.
  13. Put back in the refrigerator until hardened.
  14. Cut using a SHARP knife.
  15. Enjoy!

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