samoas bars and the weekend

This weekend sloth truly overtook me. I spent most of my time watching this,

reading this,


snuggling him,


and cuddling her.


Somehow, I managed to bake something, but forgot to snap a photo (update, photo added). You’re going to like this one. Are you ready for it?


Samoas Bars

Yes, everyone’s favorite girl scout cookie turned into a bar treat. Recipe adapted from here (she took step-by-step pictures).

Yields 20, total time 60 min.

-1/2 cup sugar
-3/4 cup softened butter
– 1 egg
– 1 tsp vanilla extract
– 2 cups all-purpose flour
-3 cups shredded coconut
– One 16 oz. jar of  Caramel Sauce (I used Hershey’s, or make your own)
– 6 oz. chocolate chips (plus a bit of olive oil)

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.

The Crust First:
1. In a mixer, blend together sugar and butter until well-combined and fluffy.
2. Add egg and vanilla, blend on medium
3. Switch your mixer to low and slowly add in flour, a bit at a time, until it is all combined. The mixture will be really thick, kind of like a dry cookie dough.
4. Pour the dough into greased baking dish. Since it’s thick, it’s hard to spread. You’ll have to use a spatula to get it to cover the entire dish.
5. Bake for 20 minutes.

Toast the Coconut:
Once your crust is done, let it cool and start toasting coconut.  Here’s how I did it.
1. Start by bringing the oven temperature down to 300 degrees.
2. Line a cookie sheet with parchment paper
3. Pour three cups of coconut flakes onto the sheet.
4. Place in oven for fifteen minutes. Remove from oven every five minutes to stir around the coconut.

You want the coconut to be nice and golden, not too brown. Once you take it out of the oven, give it a good stir. It will still toast a bit on the sheet. Depending on your oven or the placement of the baking sheet, these will brown quicker or slower than the 15 minutes it took me. Just keep an eye on it.

Melt the chocolate:
1. You can melt the chocolate any way you please: chocolate melter, double boiler, or microwave. I melted mine directly on the stove top at low heat. Add a tiny bit of olive oil, less than a teaspoon, to help it melt and mix well.
2. Once melted, transfer the chocolate into a pastry bag or a ziplock bag to help with the drizzling.

Put it together:
1. The first thing you’re going to want to do is mix the coconut with the jar of caramel sauce in a large bowl.
2. Pour the caramel coconut mixture on top of the crust.
3. Cut the tip of the chocolate pastry bag and drizzle.

This was a hit. I hope you enjoy.

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