Another Girl Scout cookie season has come and gone, but you can still whip up a batch of these babies to satisfy your Samoa (Or Caramel de Lite) craving!
Origingal Recipe is Here: http://www.crazyforcrust.com/2014/02/samoa-magic-bars/
Here’s What You Need
½ cup butter, softened
1 ½ cups flour
½ cup sugar
Pinch of salt
2 cups chocolate chips (semi-sweet or milk)
1 cup sweetened shredded coconut
18 square caramels, cut in half
1 can (14 ounces) fat-free sweetened condensed milk
And Here’s What You Do
1. Line a 9×13 pan with foil and spray with cooking spray. Trust me, you don’t want to try to remove these babies if you don’t have the foil and the cooking spray
2. Preheat oven to 350°F. In a stand mixer, beat the butter until smooth. Add in the flour, sugar, and salt. Once combined, the mixture will be crumbly and look very dry. However, you should be able to press it together with your fingers and have it stick together. (see picture below) Press into the bottom of the prepared pan. Bake for 10 minutes.
3. Remove hot crust from the oven and sprinkle with chocolate chips, coconut, and caramels. Finish with sweetened condensed milk evenly over the top. Bake for 25-30 minutes until golden around the edges. Cool completely before cutting.
4. Store in an airtight container.
What I Did
I should have thought about the layers on these bars before I dove into the recipe. I should have layered chocolate first (of course they were the little mini chips), then the caramel, then the coconut, then the sweetened condensed milk. It would have looked prettier that way. Instead, I have this lovely mess of mini chocolate chips glistening over the pale coconut. They would have tasted the same either way, but aesthetically would have been more appealing, I think.
As revealed in another post, I am a sucker for sweetened condensed milk. Lord only knows why. There isn’t anything truly appealing about the stuff, and it tends to get everywhere if you don’t pay attention while you are pouring it out of the can. Still, I can’t help but love the way it splodges up and oozes into every nook and cranny of whatever you are baking.
Since this recipe contains several of my favorite things, I am an unfair judge as to how these turned out. Scott would have liked them better if the caramel was spread out a bit more, so that can be accomplished by cutting the caramel a little smaller or using caramel chips instead of the squares.
Still, I think that this one will be for the recipe books.
Until Next Time,
Peace, Love, and Cupcakes