Tuesday, January 21, 2014

Black Bottom Samoa Cookie Bars

Black Bottom Samoa Cookie Bars - ButterYum
So who loves shortbread and chocolate and coconut and caramel as much as we do?  Honestly, it's one of the yummiest flavor combinations every.  So my daughter made these Black Bottom Samoa Cookie Bars for her boyfriend.  Then she left me alone in the room with the entire batch which was a big mistake.  Just kidding, but I snapped a quick photo so I could share them with you.  Enjoy.

Black Bottom Samoa Cookie Bars
makes 24 servings
Printable Recipe

20 tablespoons unsalted butter, softened
6 tablespoons granulated sugar
2 large eggs
2 1/4 cups all purpose flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3 cups shredded coconut, toasted (directions below)
12 ounces chewy caramels (plus extra for snacking)
1/4 teaspoon fine salt
3 tablespoons whole milk
10 ounces melted semisweet or bittersweet chocolate

To make the shortbread crust:
Preheat oven to 350F.  Make the crust by combining the softened butter and sugar in the bowl of a stand mixer. Use the paddle or BeaterBlade attachment; mix for 3 minutes.  Add the eggs and vanilla; mix well.  Sift the flour, baking powder, and salt to the butter/sugar mixture on low speed; mix just until all the ingredients are completely incorporated.  Using well floured hands, press dough into ungreased 9x13 metal cake pan.  Bake for 15 minutes, then cool while you make the filling.

To make the filling:
Reduce oven temperature to 300F.  Toast the coconut in a single layer on a sheet pan for about 10 minutes, tossing once or twice.  Remove from sheet pan and allow to cool slightly.  Next place a glass or metal bowl over a pan of barely simmering water and gently heat the caramels, milk, and salt until the caramels are completely melted and the mixture is smooth.  Remove from heat and stir in toasted coconut; spread evenly over shortbread crust.  Allow the cool completely before cutting into 24 bars (clean knife blade between cuts to contain crumb mess).

To decorate:
Gently melt the chocolate and brush the bottom of each bar, then place on parchment or silpat liner.  Pipe or drizzle remaining chocolate over the top of the bars.  Refrigerate for a few minutes until chocolate firms.









9 comments:

  1. Hey...You fixed it! I can comment again! But it also looks like maybe the fix came with a cost. Did you lose the comments that were already here?

    Anyway, the bars look wonderful. I wish that I didn't an allergy to chocolate. How fair is that? Particularly since it only happened about 4 years ago. But, if I COULD eat chocolate, I would definitely be making these bars. I love bar cookies!

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    1. Hi Terry - I unchecked the "use google+ comments on this blog" button. I had been getting messages from long time followers who weren't google+ members that they couldn't leave messages anymore. It does appear as though I've lost all the google+ comments, but honestly, I didn't get as many of them as non-google+ comments so I'm not worried about it.

      Bummer on the chocolate allergy.... although that certainly limits the amount of calories you can consume, which isn't necessarily a bad thing ;).

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    2. Yea, well, as per limiting calorie intake because of the chocolate allergy...when one door closes another door opens. I'd say there has been no decline in calorie consumption. I simply substitute. Should I laugh at that or take myself to the woodshed?

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  2. Oh my! These look so yummy! I've made samoa cookies, but I haven't tried them in a bar. I'm going to have to do that! Love your blog, I just found it :)

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    1. Hi Jessica - thanks for saying hi. I hoep you'll be back often!

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  3. Hello Patricia, I just wanted to see if I could comment on your blog again, the last couple of times I tried I had problems, probably of my own making! I'm no technophobe, if that's the right term. Jeannette

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    Replies
    1. Hi Jeannette - so glad you were able to leave a comment. Thanks for visiting!!!!!

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  4. Oh my goodness! I would have to make so to give away because these would not be safe to keep around! Delicious!

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Thanks for visiting!