We are in full on Girl Scout cookie season judging by my friend’s posts on Facebook. And I think I made one friend’s daughter particularly happy when I bought enough Thin Mints to last me straight through until the next Girl Scout cookie selling season. No, I’m not going to tell you how many boxes that would be. Trust me. It’s a lot.
Thin Mints are my hands down favorite Girl Scout cookie variety, but my next runner up favorite would be the Samoas. Caramel, coconut, chocolate and a crunchy vanilla cookie. So good with a steaming cup of coffee. The true breakfast of champions.
But after investing a chunk of money in Thin Mints, I decided to make my own Samoa inspired creation at home.
Instead of cookies, I decided to go with a bar. My bars have a rich shortbread base, topped with an easy to make caramel layer, smothered with toasted coconut and a generous drizzle of chocolate ganache. Who needs a cookie when you can have a wedge of this?
While none of the steps in this recipe are complicated, it does take a bit of time. But the end result is a very large batch that will have you and yours in Samoa heaven for days to come. Unless you have two teen boys like I do. Then I can’t guarantee much more than forty eight hours max.
- 4 cups all-purpose flour
- 2 tsps baking powder
- ¼ tsp salt
- 4 sticks unsalted butter, at room temperature
- 4 large egg yolks
- 2 cups granulated sugar
- 2 cups heavy cream
- 8 Tbsps unsalted butter
- 1½ cups granulated sugar
- 1½ cups brown sugar, packed
- ½ cup water
- ½ cup corn syrup
- 3 cups flaked coconut, toasted
- 12 oz semi-sweet chocolate morsels
- ⅓ cup heavy cream
- Preheat oven to 350º.
- In a large mixing bowl, combine flour, baking powder and salt. Set aside.
- In a mixer on high speed, beat butter until fluffy. Add egg yolks and sugar. Beat until light and fluffy.
- Turn mixer speed down to low and add dry ingredients. Mix just until everything comes together.
- Grease a 9x13 baker. Line the center with parchment paper with a little overlap on the ends. This will make removal from the pan easier.
- Press shortbread evenly into pan. Bake for thirty minutes or until lightly golden.
- Remove from oven and allow to cool.
- Prepare caramel.
- In a large sauce pan, heat butter and cream over medium heat just until the butter is melted. Give it a stir and take it off of the heat.
- Attach a candy thermometer to a 4 quart or larger pot (this is very important, make sure to use this size). Combine sugars, corn syrup and water in pot. Cook over medium-high heat giving it a stir every now and again until the temperature hits 240º. Turn off the heat and add the cream/butter mixture. Turn heat back up and continue to cook over medium-high heat until the temperature comes back up to 240º.
- Once at 260º, take off heat and pour caramel over shortbread.
- While caramel is hot, sprinkle coconut over the top. Put in fridge for at least two hours.
- For ganache, heat chocolate morsels and cream over low heat until chocolate is melted and the mixture is silken.
- Allow to cool for a few minutes. Pour into a piping bag or squeezie bottle and garnish top of bars with chocolate. Allow chocolate to cool completely. Slice into squares.