These bars taste just like the Samoas Girl Scout Cookies. I love anything with chocolate, caramel or coconut - so to have all three in one dessert was awesome! I got this recipe from My Kitchen Cafe
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla
2 cups flour
1/4 tsp. salt
Preheat oven to 350.. Grease a 9x13 pan.
In a large bowl, cream together sugar and butter until fluffy.
Beat in egg and vanilla extract.
At a low speed, gradually beat in flour and salt until mixture is crumbly.
Pour crumbly dough (it won't stick together.) into prepared pan and press into an even layer. Bake for 20-25 minutes until base is set and edges are lightly browned. Cool completely on a rack before topping.
3 cups shredded coconut
14 oz. bag caramels
1/4 tsp. salt
3 Tbs. milk
1 cup semi-sweet chocolate chips
Preheat oven to 300 degrees.
Spread coconut on a baking sheet and toast for 20 minutes, stirring very 5 minutes until it is golden. (Or microwave it in batches, stirring every so often.) Cool and set aside.
Unwrap caramels and microwave with milk and salt at 50% power for 1-2 minutes, stirring a few times to help the caramel melt.
When smooth, stir in toasted coconut. Drop by spoonfuls onto the cookie base. Spread the topping into an even layer.
Let cool and then cut into bars.
Melt the chocolate chips in the microwave and then drizzle over the cut bars.
Enjoy your sugar rush!