I happened upon this recipe for Samoa Bars, based on the tasty caramel, coconuty cookie. Samoas are my most favorite Girl Scout cookie, so I decided to give them a try.
The results are pretty darn tasty! I do, however, have a few tweaks to make to the recipe.
- I didn't like the thickness of the base. It is a yummy shortbread, but when I spread it evenly in a 9x13 pan it still ended up being about half an inch thick. I think 1/4 inch would be better. So larger pan to spread dough on.
- With a larger base, I need more topping as I would prefer the topping of caramel and coconut to be thicker. So next time, I'm going to double the topping recipe.
- Because the shortbread base is more crumbly, dipping the bottom of the bars into the melted chocolate did not work well. The chocolate was just too thick and the crumbs fell into the chocolate. When you melt the chocolate, add a spoonful of shortening and stir it in to make a smoother and thinner chocolate ideal for dipping.
- I used semi-sweet chocolate chips for this recipe, but next time I will try dark chocolate.
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