I made the addicting, wonderful, delicious Pecan Caramel Bar Cookies the other day... and I thought - caramel, add coconut - add chocolate - we've got Samoa bars! I used the same recipe (post below), just a variation of ingredients. The picture doesn't include the chocolate drizzle - but they are good both ways!
I'm not sure which I like better... I think maybe the original Pecan Caramel bars. But these are still REALLY good. Pecans just hold a special place in my heart ;)
Samoa / Coconut Caramel Bar Cookies
Original full batch recipe at Epicurious. This recipe modified.
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 egg, lightly beaten
1/2 teaspoon vanilla
1 1/2 cups granulated sugar
1 cup heavy cream
6 tablespoons unsalted butter, cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
3 cups coconut, toasted (20 min @ 350 degrees - stir every 5 minutes)
Chocolate chips, melted (optional - for drizzle)
Line a 9x13 inch square metal pan with foil (I used Reynolds Release foil) and spray foil with cooking spray.
Stir flour, baking powder, and salt together in a small bowl. Cream butter and sugar in a large bowl. Beat in egg and vanilla, then add flour mixture and mix until just combined.
Press dough into bottom of pan and chill for about 20 minutes.
Meanwhile, preheat the oven to 375 degrees F. When dough is chilled, bake it for about 15-20 minutes or until edges are golden. Let it cool on a rack while you make the pecan topping.
Cook sugar in a 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously - be careful!). Cook over moderately low heat, stirring, until caramel is dissolved - this will take a while, keep mashing and stirring that caramel until cream is incorporated. Remove from heat and stir in butter, vanilla, salt, and coconut.
Quickly spread topping over cooled crust and bake until bubbling, about 15-20 minutes. Cool completely in pan on rack. Grasp foil, lift bars from pan and cut into triangles or squares. Drizzle each piece with a little melted chocolate or enjoy as is!