Welcome to part 2 of my Samoa cookie recipe comparison! After my first try, I wasn’t super satisfied with the results so I browsed Pinterest for another recipe to try and came upon this Samoa Shortbread Bar recipe 🙂 I was much happier with the results!
Please excuse all the terrible iPhone pics – I made these bars in a rush 😛 Start with your ingredients for the shortbread:
And press into the bottom of a 9×13 pan. Bake at 350 degrees for 20-25 minutes.
And now for the sticky part – melting the caramel! I don’t like melting in my microwave and I don’t have metal or glass mixing bowls to make a double boiler, so I generally do this method of putting ceramic bowls in a pan of water and boiling it lol.
It took about 13 minutes to melt the caramel down to the consistency I needed.
Then mix with the toasted coconut
And spread it evenly over the baked shortbread. Press the topping down onto the shortbread to make sure it really sticks together.
Wait for everything to cool a little and then cut it. I used a large knife but even then the shortbread crumbled a bit and I broke some pieces 😦 But it was fixable! Now it’s time to make the chocolate part! Melt the chocolate in the same way as the caramels (or something easier if that’s available to you)
I used a spoon to smear the chocolate on the bottom of each bar and put them on parchment paper.
And instead of drizzling the chocolate on top, I just kinda smeared the tops with some chocolate too 🙂
I ended up cutting each bar in half to make smaller pieces. With some of the pieces that broke, I used the chocolate sauce to “glue” them back together, and it mostly worked! And I liked this recipe much more than the first one I tried. Big hit! 🙂