Name: Pastry Shop Samoas Bars
Prep time: 1 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 2
Cuisine: American
Ingredients: 1/2 cup sugar; 3/4 cup butter, at room temperature; 3 teaspoons vanilla, divided; 1 egg; 1/4 teaspoon salt; 2 cups flour; 12 ounces unwrapped baking caramels or bits; 4 tablespoons milk; 3 cups coconut; 15 ounces chocolate melting wafers

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PASTRY SHOP SAMOAS BARS – Soft shortbread topped with a caramel and coconut layer, then dipped and drizzled with chocolate. They’re so beautiful and delectable that your guests will never suspect you made these simple bars at home.

I’m not sure what to say about Pastry Shop Samoas Bars except that they’re amazing and you have to make them. They are a long-time family favorite, requested frequently for special occasions and fun get-togethers.

The chocolate to caramel/coconut to shortbread ratio… perfect. And even though these bars may look and taste incredible, they’re surprisingly simple to make.

I like to make them the day before I’m planning to serve them. That gives them plenty of time to cool, settle and solidify. And it also gives my family plenty of time to anticipate the yumminess.

I originally found this recipe on my good friend’s food blog. Danelle at Let’s Dish Recipes has a delightful collection of recipes. I was drawn to this recipe because my husband loves the Girl Scout cookies that these bars are made to taste like. But since picking up the recipe, we now only enjoy the homemade version.

Here’s what you need to make Pastry Shop Samoas Bars…

Sugar
Butter
Vanilla
Egg
Salt
Flour
Baking caramels or bits
Milk
coconut
Chocolate melting wafers

Pastry Shop Samoas Bars

Yield: 2 dozen

Prep Time: 1 hour

Cook Time: 20 minutes

Chill Time: 1 hour

Total Time: 2 hours 20 minutes

PASTRY SHOP SAMOAS BARS - Soft shortbread topped with a caramel and coconut layer, then dipped and drizzled with chocolate. They're so beautiful and delectable that your guests will never suspect you made these simple bars at home.

Ingredients

1/2 cup sugar
3/4 cup butter, at room temperature
3 teaspoons vanilla, divided
1 egg
1/4 teaspoon salt
2 cups flour
12 ounces unwrapped baking caramels or bits
4 tablespoons milk
3 cups coconut
15 ounces chocolate melting wafers

Instructions

Preheat the oven to 350, lightly grease a 9x13 pan.
For the shortbread layer: in a stand mixer, cream together the sugar, butter and 2 teaspoons of the vanilla.
Add in the egg, beat until fluffy and lightened in color.
Add the salt, then the flour a little at a time. Mix until fully combined.
Spread the dough into the bottom of the prepared pan.
Bake for 15-20 mintues, until it begins to turn gold around the edges.
Cool completely.
For the caramel/coconut layer: in a large saute pan on low heat, add the coconut and stir frequently until most of the coconut is light to golden brown.
In a saucepan on medium-low heat, add the caramels, milk and 1 teaspoon of vanilla. Heat and stir unit the caramels are melted and smooth.
Add the toasted coconut, stir until fully incorprorated.
Spread the caramel/coconut layer over the cooled shortbread, careful to cover the shortbread completely.
Chill in the fridge for an hour to cool completely, or you can let it sit on the counter to cool for several hours. If you chill in fridge you'll want to bring the bars to room temperature before cutting into.
For the chocolate layer: cut the bars into portions.
Melt the chocolate wafers according to package directions.
Dip the bottoms of each of the bars into the chocolate and set aside on parchment paper to solidify.
Once all the bars have been coated on the bottom, use a spoon to drizzle the chocolate over the tops. Allow to solidify completely.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 122mgCarbohydrates: 30gFiber: 2gSugar: 18gProtein: 3g

Nutritional information is provided as a courtesy and is only an estimate.