Once cooled, cut into evenly sized bars.Ħ. Spread evenly with a spatula and allow to set until cooled. Place dollops of topping on shortbread crust. Once caramel is melted and smooth, fold in toasted coconut with a spatula.ĥ. Cook on high, 3-4 minutes, stopping to stir occasionally. Add unwrapped caramel candies with milk and salt in a large microwaveable bowl. Bake for 20 minutes, until set and edges are lightly browned. Pour dough into pan and press into an even layer. With mixer on low, gradually beat in flour and salt until mixture is crumbly (dough doesn't need to come together).ģ. In a large mixing bowl, cream butter and sugar until fluffy. Grease or line a 9 x 13 inch pan with foil and set aside. Will I still be buying Samoas from the Girl Scouts? Yes, long live Girl Scout cookies! But when I find myself craving a Caramel Delight in the middle of July, you can bet I'll be pulling this recipe out.ġ. These truly did replicate the taste of a Samoa which, in my opinion, made them worth the many steps.
#Samoa caramel delight full#
No worries-we just ate the mishaps and pressed on with the middle bars, which fared much better! I think if you avoid my mistakes, you'll get a full pan of successful Samoa Bars. I don't think I did a good job of evenly spreading the shortbread. of caramels and had to make the recipe with only 8 oz. I ran into a few problems with them, mainly some of my caramel didn't adhere well to the shortbread on the edges meaning they basically fell apart when I tried to cut them. My prediction came true these were definitely a little more involved than most bar cookies. After reading through the recipe, I knew these were going to be a little putsy.
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