Girl Scout Cookie Bars: Mmmmm!

Posted on December 28, 2012 By Heidi C. desserts

Thank you Pinterest for allowing me to find this wonderful recipe! I love Girl Scout cookies, especially Samoas (or also called Caramel deLites). So when I found out I could have these all year round, instead of waiting for Girl Scout cookie season, I jumped on it. They do taste like the real thing!

For the cookie base:

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 tsp salt

For the topping:

• 3 cups shredded coconut (I used sweetened)
• 12-oz chewy caramels
• 1/4 teaspoon salt
• 3 tablespoons milk
• 20 oz. chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.

2. In a large bowl, cream together the sugar and butter until fluffy; about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. Pour the crumbly dough into a 9 x 13 pan and press into an even layer, using your hands.

3. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely before topping.

For the topping:

1. Turn down the oven to 300˚ F while the cookie base cools. Spread the coconut evenly on a baking sheet and toast for 20 minutes, stirring every five minutes, until the coconut is golden.

2. While toasting the coconut, unwrap all your caramels and place in a microwave-safe bowl with the milk and salt.

3. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.

4. When caramel mixture is smooth, mix in the toasted coconut with a greased spatula.

5. Using the greased spatula, spread the topping into an even layer over the cookie base. Let topping set until cooled.

6. When cooled, cut into bars with a large knife or a pizza cutter.

7. Once the bars are cut, melt half of the chocolate in a small bowl. Heat on high in the microwave in 30 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. Melt more chocolate, little by little, if needed.

8. Transfer all remaining chocolate into a Ziploc bag and cut a tiny hole in the corner.  Drizzle chocolate over the top of the bars.  Let the chocolate set before storing in an airtight container.

I stored mine in the fridge before bringing them to a holiday gathering.

They were a huge hit!

Added by Heidi C. on December 28, 2012.
Saved under desserts
Tags: caramel delites, cookie bars, girl scout cookie, samoas

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