Monday, March 30, 2009

Another Girl Scout Cookie Recipe

Another Girl Scout favorite.






















If you saw my last post you know I tried Baking Bites' recipe for Homemade Thin Mint Girl Scout Cookies. They turned out great so I decided to try Nicole's recipe for Homemade Samoas Bars. I am not going to lie to you. I think the Thin Mints were better, but the Samoas were very good and with a few modifications could be great. In my opinion the crust was too thick and there was not enough topping. If I remake this recipe (I say if because it was pretty time comsuming), I would reduce the crust recipe by half and increase the topping by one third to half. Even though I think they need some changes to be the ultimate, they were still very good and went over really well with the crowd.

In other news I just got back from Las Vegas. My boyfriend and I had a nice little vacation. We don't have any crazy stories to share, but I must mention a restaurant we tried. Have any of you been to Nine Fine Irishmen? We ended up eating there twice because it was so amazing! I had the Chicken Pot Pie both times we were there. It was incredible! Do any of you have the recipe? I have been trying to find it and have not had any luck. I would seriously give up dessert and replace it with this Pot Pie and this is a lot coming from me! If you go to Vegas anytime soon you should give the restaurant a try. My boyfriend had the fish and chips and he was just as impressed as me.

Now here is your recipe:

Homemade Samoas Bars
from Baking Bites

Cookie Base (I copied the recipe as is, but i reccommend reducing the cookie base by half):
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.

Preheat oven to 350F. 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. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred 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.

Topping (I reccommend increasing the topping by 1/3 to 1/2)
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one 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 milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using a spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, 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 all remaining chocolate (or melt a bit of additional chocolate, if necessary) 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.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.''

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