It’s day 10 of the 12 Days of Christmas Sweets — almost there! For me, Girl Scout cookie season is the best excuse to indulge: I always buy Thin Mints and Samoas. This Samoa Bark is inspired by those flavors and is an easy, crowd-pleasing twist that holds up well for gifts and parties.
I made this to tide me over until the next cookie box appears at my door. It’s attractive, makes a generous batch, and stores nicely in an airtight container. It’s perfect for neighbors, cookie exchanges, or a holiday cookie tray. If you like coconut, caramel and chocolate together, this recipe will not disappoint.
Samoa Bark
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Ingredients
- 12 oz (340 g) semi-sweet chocolate chips, (1 bag) divided
- 35-40 shortbread cookies, (I used Stauffer’s; it had 35 exactly)
- 11 oz (311 g) Kraft caramel bits, (or a 14 oz bag of caramel squares)
- 2 ½ cups (300 g) sweetened flaked coconut
- 2 Tbsp water, (3 Tbsp if using 14 oz of caramel squares)
Instructions
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Line a baking sheet with foil and set it aside.
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Reserve 2 oz of the chocolate chips for drizzling. Melt the remaining 10 oz of semi-sweet chips in a double boiler or in the microwave at half power in 30-second intervals, stirring between each. Spread the melted chocolate on the prepared sheet to about 1/4″ thickness.
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Arrange the shortbread cookies on the warm chocolate. Pack them close together so the caramel-coconut topping will cover them easily. Place the baking sheet in the freezer while you prepare the topping.
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Toast the coconut in a nonstick skillet over medium-low heat, stirring frequently. It should take about 8–12 minutes. Watch closely — coconut browns quickly once it starts to color. Remove from heat and set aside.
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In a nonstick saucepan over medium-low heat, melt the caramel bits with 2 tablespoons of water (use 3 tablespoons if you’re using 14 oz of caramel squares). Stir constantly until the caramel just melts; remove from heat immediately to avoid hardening. Fold in the toasted coconut until evenly combined.
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Remove the chocolate-and-cookie base from the freezer and spread the caramel-coconut mixture evenly over the cookies.
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Melt the reserved 2 oz of chocolate in the microwave at half power in 30-second bursts until smooth. Drizzle or pipe the chocolate over the top for a finished look.
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Return the sheet to the freezer for about 5 minutes to set the chocolate. Cut into pieces and store in an airtight container.
Notes
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