HOMEMADE COCONUT BARS THAT WILL ROCK YOUR WORLD!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE HER HOMEMADE SAMOA BARS!  

 I MEAN, WOWIE WOW WOW!!! ONE THING IS FOR SURE….WHEN YOU MAKE A RECIPE FROM LIZZIE’S BLOG YOU CAN COUNT ON IT BEING A SHOWSTOPPER! 

 FOR THIS RECIPE, I TOOK LIZZIE’S ADVICE AND DOUBLED THE TOPPING. I ALSO DIPPED EACH BAR IN MELTED CHOCOLATE AND DRIZZLED THE TOPS WITH THE EXTRA.

   
PLEASE GO SHOW LIZZIE SOME LOVE AND TELL HER I SENT YOU!

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Homemade COCONUT Bars…(WRITTEN AS I MADE THEM)
Ingredients:

Cookie Base:
1/2 cup sugar
3/4 cup butter, at room temperature
1 large egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoons salt
 

Topping:
6 cups shredded coconut

24 ounces caramels
1/2 teaspoon salt

6 tablespoons milk (I USED HEAVY CREAM INSTEAD)
 

Chocolate Dip & Drizzle:
Ghirardelli bittersweet chips, melted in microwave
 

Instructions:

Preheat oven to 350º. Line 9×13-inch baking pan with non-stick foil.
Cream together sugar and butter, until fluffy. Beat in egg and vanilla. Working at a low speed, gradually beat in flour and salt until mixture is crumbly.. Pour 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.
 

Preheat oven to 300º. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 30 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 or cream and salt. Cook on high for 2-3 minutes, stopping often to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put spoonfuls of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
 

Cut into large squares and dip bottoms in the melted chocolate.  Drizzle extra on tops.  Chill to set!

 HERE IS THE CARAMEL BEING POURED ONTO THE TOASTED COCONUT!


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Comments

  1. says

    They look sooo good!!! I’ll be making those for sure, I haven’t had Samoas in 3 years and they are my favourite girl scout cookies1
    thank you for the recipe

  2. says

    Oh, wow, Danielle, you’ve perfected these!!!! LOVE the double layer of coconut and caramel….SO good! And I’ll have to get beyond my phobia of dipping and try that, too!!! Can’t wait till next month!

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