Thursday, September 29, 2011

Samoa Bark

I sent these to Sam the other day as a last minute thing.  I was mailing a package to her of all the things she had forgotten to take with her to school and she always likes when I send her something sweet so I needed something easy.  She loves Samoa Girl Scout cookies and shortbread so this was perfect.  With no baking time needed it was ready to be cut and boxed up in very little time. It was very messy to eat but so delicious. 

Recipe adapted from

20 oz. dark (or semi-sweet) chocolate chips + 4 oz for drizzle
1 box of Lorna Doones
14 oz. bag of caramels
4 cups sweetened flaked coconut
2 tbsp water

Line a baking sheet with foil.  Set aside.  Melt 20 oz. of chocolate chips of your choice in the microwave. Spread the melted chocolate to your desired thickness on the baking sheet. I made it a little on the thick side  so it did not cover the whole baking sheet but at least 3/4 of it.

Top your warm chocolate evenly with the shortbread cookies. 

Place baking sheet in freezer while you do the next steps.

In a non-stick skillet on medium low heat toast your coconut stirring occasionally.  This will take about 10 minutes or so but be careful because once it starts to brown you have to keep moving it around so it doesn't burn.  When the coconut is toasted, set aside.

Unwrap the caramels and place in a medium saucepan along with the 2 tbsp of water.  Cook over medium-low heat.  Stir continuously until the caramel has melted.

Immediately fold in your toasted coconut.  Remove your chocolate from the freezer and spread the caramel/coconut evenly on top.  Melt your remaining 4 oz of chocolate in the microwave and drizzle over the top of the caramel/coconut.

Put back in the freezer for 5 minutes to set chocolate.  Cut with a very sharp knife into squares.  Store in an airtight container.

Enjoy!  Susan

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