No-Bake Samoas Bars: A 10-Minute Fix for that Girl Scout Caramel deLite CravingBrooke McLay
It’s that time of the year again. Girl Scout Cookie sales are in full swing, and so are the inevitable cravings that come along with pondering all the classic flavors. There are lots of homemade versions of Samoas (or Caramel deLite’s) on the internet, but the cookies can be tremendously time consuming, not to mention downright messy. So, I set out to make a quick, no-bake bar version resplendant with all the favorite flavors of the Samoa cookie, without any of the hassle. In fact, without any hassle at all. You don’t need to fire up your oven or heat up your stovetop. These cookie bars can be made using just three bowls and your microwave in about 10 minutes.
- 1 cup 60% cocoa chocolate chips
- 1 stick butter
- 1 teaspoon vanilla
- 2 1/2 cups (approximately 20 cookies) sugar cookies
- 1/4 cup sugar
- 55 caramels, unwrapped
- 1/4 cup milk
- 1 cup coconut, sweetened, finely shredded
In a small microwave-safe bowl, combine the chocolate chips, 2 tablespoons of butter, and 1 teaspoon of vanilla. Microwave on high for 30-45 seconds, just until the chocolate chips are melted. Stir until smooth. Spread all but 2 tablespoons of the chocolate in a thin layer on a parchment covered 7″x12″ pan (a 9×9 inch pan will work equally well).
Working quickly, so the chocolate does not harden, place the cookies in a food processor and pulse until finely crumbled. Melt 6 tablespoons of butter in a medium bowl, then stir in the crumbs and 1/4 cup of sugar until very well mixed. Press on top of the slightly melty chocolate crust.
In a large bowl, place all of the unwrapped caramels and milk. Microwave on high for 1-2 minutes, until the caramels are warm and melty. Stir until the milk is fully incorporated in the caramel. Stir in the coconut. Spread on top of the cookie crust, pressing it firmly into place with clean, slightly wet fingers.
Reheat the remaining chocolate and butter mixture from step 1. Transfer to a plastic ziptop bag, snip off the tip of the bag and drizzle over the caramel-coconut layer. Allow chocolate to harden before cutting with a very sharp knife. Serve & enjoy!