Who doesn't love girl scout cookies?!? My asbsolute favorite are the Samoas. So when I came across this recipe from Beantown Baker, you know I had to try it out. I think this'll tie me down until the next girl scout cookie season.
1/2 cup sugar
3/4 cup butter, softened
1/2 tsp. vanilla extract
2 cups all purpose flour
1/4 tsp. salt
3 cups toasted coconut
12 oz caramel squares
1/4 tsp. salt
3 Tbsp. milk
12 oz semi-sweet chocolate chips
1) Preheat oven to 350 deg. F. Lightly grease a 9 x 13 inch baking pan.
2) Cream together sugar and butter until fluffy. Beat in egg and vanilla extract. Slowly add flour and salt and beat until dough is crumbly. Spread dough evenly into prepared pan and bake for 20-25 minutes, or until the edges are lightly brown. Cool completely.
3) Combine caramel squares, milk and salt in a microwave-safe bowl and heat on high for 3-4 minutes, stopping a few times to stir. When smooth, add toasted coconut.
4) Spread coconut mixture evenly on top of cooled crust. Allow coconut mixture to completely cool. Once cooled, cut into bars.
5) Place chocolate chips in a microwave-safe bowl and heat on high for 1 minute, stopping every 20 seconds to stir. Once melted, dip the crust side of the bar into the chocolate and allow the bar to cool (chocolate side up) on a greased tray so the coconut side won't stick to the tray.
6) Once the chocolate on the bar has hardened, drizzle the remaining melted chocolate on top of the coconut mixture. Allow the drizzled chocolate harden and serve.