Samoa Bars/Wed. Blog Hop

Don't you just LOVE Girl Scout Cookies?????? We
do & so when I found this recipe on a number of blogs,
(I found this on love to eat weblog) I knew I had to try it
out....It does taste just like them, so if you like
shortbread, coconut & caramel, drizzled
with chocolate...your going to love these...

***Note...These taste alot like the Samoa cookies
but much easier (with less steps) to do.

They are a GREAT DESSERT!!!They do take a bit of
time though because you need to let them cool in between
each step, but everybody says it's worth it.


Recipe
Cookie base:
1/2 c. sugar
3/4 c. butter (softened)
1 large egg
1/2 tsp. vanilla
2 c. all purpose flour
1/4 tsp. salt

First, make the crust. Preheat oven to 350F.
Lightly grease a 9 x 13 inch baking pan. In a
large bowl, cream together sugar & butter,
until fluffy. Beat in egg & vanilla extract.

Working at a low speed, gradually beat in the
flour & salt until mixture is crumbly....(Mine
was more like a dough but I don't think it makes
that big a difference....)Pour dough mixture into
prepared pan & press firmly to make a even
layer. Bake for 15-20 min checking to see when
the middle is set & edges are lightly brown. Cool
completely before topping...

TOPPING:
3 C. shredded coconut
1 pkg. 14oz. caramels (I used the Kraft brand)
1/4 salt
3 Tbsp. milk
1c. semisweet choc. chips (to drizzle on top)

Preheat oven to 300F. Spread coconut evenly
on a parchment-lined cookie sheet (I used a
Slipat liner) preferably a cookie sheet with sides.
Toast the coconut 15-20 min. stirring every 5 min,
until coconut is golden brown (mine only took
15 min....I have a hot oven....go by what your
oven does) Cool on cookie sheet. Set aside.

Unwrap the caramels & place in a lg. microwave-
safe bowl with the milk & salt. Cook on high
approx. 3-4 min (it took mine almost 3) stopping
to stir a few times to help caramel melt. When
smooth fold in coconut with spatula. Put dollops
of mixture all over shortbread base. DO THIS
QUICKLY BEFORE CARAMEL STARTS TO
COOL. Using a spatula spread topping to make an
even layer. Let topping set until cooled.

When cooled, cut bars (with sharp large knife) into
30 small bars or 15 larger bars. Once bars are cut,
melt chocolate into Sm. microwave-safe bowl. Heat
on high for about 30sec. intervals, stirring thoroughly
to prevent scorching. (SEE TIP) Drizzle the melted
chocolate on top of bars in diagonal lines.

TIP: Place a baggie in a cup & spoon melted
chocolate into baggie..pick up baggie & snip a tiny
hole in the corner of the baggie. Drizzle a diagonal
design (on the cut bars).....Let chocolate completely
cool (even put them in the fridge if needed for a short
time) before storing in airtight container........Enjoy!!