Samoa Bark

Many moons ago I was a 'Brownie' and sold Thin Mints and Peanut Butter Patties door to door.  One year my mom was driving me around the neighborhood to deliver my cookies and we had a big fight.

(I was like 7 and I'm pretty sure I didn't want to deliver cookies to my mean neighbors so I tried to convince her to do it.)

Anyways, I stomped off and ran home.

Except she thought I stomped off to deliver the cookies.

So she waited in the car outside my neighbor's house.  And waited.  And waited.

And then she went up to their doorstep and accused them of kidnapping me.

They had a big doorstep scene. 

You can probably see why Girl Scout cookies bring back good memories for me.  

Sorry Mom!!

While these don't taste exactly like real Samoa's, they are still dang good, and they are super simple and look fancy to boot.  

I used Walker's shortbread because I had some left over from my huge Christmas tin, but they were a bit overwhelming in the buttery dept.  I think Lorna Doone's would have been even better.

(By the way... my shortbread were still sealed and not expired, so it's ok that they were from Christmas, right? :) )

Samoa Bark

Recipe from Cookies & Cups

-10 oz milk chocolate chips +2 oz for drizzling (you can use semisweet if you prefer, but I like milk.)
-35-40 shortbread cookies (ex: Lorna Doone's)

-1 14. oz bag Kraft caramels

-3 cups sweetened flaked coconut

-3 Tbsp water

Line a cookie sheet with foil.

Melt the 10 oz of chocolate chips in the microwave at 50% power for 30 second intervals, stirring after each, until smooth.  Do not overheat.   Spread melted chocolate over your foil to desired thickness. (I prefer thinner.)

 

Top the melted chocolate with shortbread cookies. Place baking tray in freezer to allow bottom chocolate layer to set.

Put the coconut in a cold skillet and heat on medium-low heat, stirring constantly until toasted.  Once it starts to brown it can burn quickly, so stir well and do not leave unattended.  Once finished, pour into a bowl and set aside.

Unwrap caramels and place in a saucepan along with the 3 Tbsp water.  Stir continuously over medium/low heat until caramel has just melted.  Remove from heat.  Immediately stir in toasted coconut.

 

Remove chocolate tray from freezer and spread the caramel/coconut over the cookie layer. (Two spoons sprayed with Pam is the easiest way to do this.)

Melt the last 2 ounces of chocolate and drizzle over the top of the caramel/coconut layer.  Freeze for 5 minutes or until completely set.  

Pull foil off of cookie sheet, cut into triangles, and enjoy.