SAMOA MAGIC BARS
Steps:
- Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang; coat with cooking spray. Mix 2 1/4 cups graham cracker crumbs and 1 1/2 sticks melted butter in a medium bowl; press into the pan. Drizzle evenly with one 14-ounce can sweetened condensed milk. Layer with 1/2 cup chocolate chips, 1/2 cup sweetened shredded coconut, one 7-ounce box roughly chopped Samoas and 1 cup chopped pecans. Gently press into the milk. Bake at 350˚ until golden and bubbling, about 25 minutes. Let cool completely. Cut into pieces.
SAMOA SUPREME BAR COOKIES
This is a variation of the Samoa Cookie Copycat recipe found here at Recipezaar posted by melismac. This is a much easier recipe and makes it more feasible for my hectic life!
Provided by Emily
Categories Bar Cookie
Time 25m
Yield 1 batch, 20 serving(s)
Number Of Ingredients 8
Steps:
- Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
- Break up shortbread cookies into big pieces and layer on top of the chocolate.
- Toast Coconut (if needed) set aside.
- Prepare topping.
- In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
- Heat to a full boil, stirring constantly with a wooden spoon.
- Boil 3 minutes, stirring constantly.
- Slowly pour in sweetened condensed milk, stirring constantly.
- Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
- Remove from heat.
- Stir in vanilla.
- Beat until creamy.
- Immediately stir in toasted coconut and mix well.
- Spoon mixture over shortbread cookies and spread.
- Cool completely.
- Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
- Cut into squares.
- Store in airtight container.
Nutrition Facts : Calories 292, Fat 20.2, SaturatedFat 15.3, Cholesterol 11.8, Sodium 53.6, Carbohydrate 30.5, Fiber 3.8, Sugar 21.9, Protein 2.5
GIRL SCOUT COOKIES: SAMOAS (BARS)
Make and share this Girl Scout Cookies: Samoas (Bars) recipe from Food.com.
Provided by HocoRuco
Categories Bar Cookie
Time 1h5m
Yield 30 bar cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- First, make the crust.
- Preheat oven to 350°F Lightly grease a 9×13-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 prepapred 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.
- 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.
- Makes 30 bar cookies.
- Note: 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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[GRAIN-FREE] SAMOA COOKIE BARS - THE WHEATLESS KITCHEN
From thewheatlesskitchen.com
Estimated Reading Time 3 mins
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the almond flour, salt, vanilla extract, coconut oil, and maple syrup. Use a wooden spoon to stir until it starts to come together to form a ball. It will still be slightly crumbly, and that is okay.
- Line an 8x8 baking dish with parchment paper, and then use your hands to press the dough into the dish. Make sure you press it all the way out to the sides and corners, and flattening it into an even layer as much as possible. Bake for 15-17 minutes, until the top is just slightly starting to turn golden brown.
- In the meantime, make your caramel layer. Remove the pits from the dates, and then soak them in hot water for 5 minutes to soften them. Once soaked, add them to a food processor. Next, add the milk, maple syrup, vanilla, and salt. Turn the food processor on and let it run for about 30 seconds to really break up the dates (you might have to scrape down the sides halfway through). You want it to turn into a smooth paste.
- Next, remove the blade from the food processor, then add the shredded coconut. Use a spoon to stir until completely combined.
SAMOA COOKIE BARS - DR. MARK HYMAN
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Servings 12Total Time 2 hrs 15 minsEstimated Reading Time 1 min
- Press the dough into the bottom of a loaf pan lined with parchment paper. Alternatively you can roll/cut or press into individual cookies.
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