HOMEMADE SAMOAS BARS
1/2 C. sugar
3/4 C. butter, softened
1 Large egg
1/2 Tsp. vanilla extract
2 C. all purpose flour
1/4 Tsp. salt
3 C. shredded coconut (sweetened or unsweetened)
12-Oz. good-quality chewy caramels
1/4 Tsp. salt
3 Tbsp. milk
10 Oz. dark or semisweet chocolate (chocolate chips are ok)
HOW TO MAKE:
1-Preheat oven to 350F.
2-Lightly grease a 9×13-inch baking pan, or line with parchment paper.
3-In a large bowl, cream together sugar and butter, until fluffy.
4-Beat in egg and vanilla extract.
5-Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
6-The dough does not need to come together.
7-Pour crumbly dough into prepapred pan and press into an even layer.
8-Bake for 20-25 minutes, until base is set and edges are lightly browned.
9-Cool completely on a wire rack before topping
10-Preheat oven to 300.
11-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.
12-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.
13-Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer.
14-Let topping set until cooled.
15-When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
16-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.
17-Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper.
18-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.
19-Let chocolate set completely before storing in an airtight container.
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