Day three of homemade Girl Scout cookies, and I saved the best for last. Caramel Delights. If you know me (or follow my blog) you might know my love for caramel. The addition of coconut and chocolate makes this cookie even more delectable. I can easily take out a few rows of these Girl Scout cookies in one sitting. When I saw the Samoa Bars post from Inside BruCrew Life, I knew what need to happen. Thanks Jocelyn! This recipe is very close to the original in taste. The caramel topping is pretty much amazing. I want to use it in another recipe — something with cream cheese. I'll have to work something up soon.
DIY Caramel Delights
Seen on Inside BruCrew Life, adapted from Baking Bites
INGREDIENTS
INGREDIENTS
COOKIE CRUST
1/2 cup sugar
3/4 cup unsalted butter, softened
1 large egg
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. salt
You might have noticed the recipe is for square bars and mine are not. I used a cookie cutter to turn them into circles. I then dipped one side in chocolate, let the chocolate set, then added the caramel topping and chocolate drizzle.
Fresh toasted coconut
3/4 cup unsalted butter, softened
1 large egg
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. salt
TOPPING
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp. salt
3 tbsp. plus 2 tsp. heavy cream
10 oz. dark or semisweet chocolate
12-oz good-quality chewy caramels
1/4 tsp. salt
3 tbsp. plus 2 tsp. heavy cream
10 oz. dark or semisweet chocolate
DIRECTIONS
FOR 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. On low speed, gradually beat in flour and salt until mixture is crumbly.
Pour crumbly dough into prepared 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.
Melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
FOR THE TOPPING
Preheat oven to 300 F. Spread coconut evenly on a parchment-lined baking sheet (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 cream and salt.
Cook on high for 3-4 minutes, stopping to stir at least once a minute to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Dollop the topping mixture all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. Cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).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 the remaining chocolate 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.
You might have noticed the recipe is for square bars and mine are not. I used a cookie cutter to turn them into circles. I then dipped one side in chocolate, let the chocolate set, then added the caramel topping and chocolate drizzle.
Fresh toasted coconut
For.The.Love!!!!
My favorite GS cookie. Why oh why are you doing this to us????? :-)
I wanted to share the love! Plus I will be on vacation next week, so I had to end it with an awesome post. :o) You love it, Dina! :o)
Oh, yum. These look amazing, I so need a nibble right this minute!