Samoa Supreme Bar Cookies Food
GIRL SCOUT SAMOA COOKIES (COPYCAT)
We love this recipe. Great copycat of the original GS cookie.(Prep time allows for time needed to toast coconut in the oven).
Provided by spatchcock
Categories Dessert
Time 35m
Yield 24-30 cookies (depending on size of cookies)
Number Of Ingredients 8
Steps:
- Place each shortbread cookie in cup of a greased muffin tin.
- In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
- Heat to a full boil, stirring constantly with a wooden spoon.
- Boil 3 minutes, stirring constantly.
- Slowly pour in sweetened condensed milk, stirring constantly.
- Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
- Remove from heat.
- Stir in vanilla.
- Beat until creamy.
- Immediately stir in toasted coconut and mix well.
- Spoon mixture by teaspoonfuls over shortbread cookies.
- Cool completely.
- Remove cooled cookies from muffin tin onto waxed paper.
- Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
- Store in airtight container.
SAMOA SUPREME BAR COOKIES
This is a variation of the Samoa Cookie Copycat recipe found here at Recipezaar posted by melismac. This is a much easier recipe and makes it more feasible for my hectic life!
Provided by Emily
Categories Bar Cookie
Time 25m
Yield 1 batch, 20 serving(s)
Number Of Ingredients 8
Steps:
- Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
- Break up shortbread cookies into big pieces and layer on top of the chocolate.
- Toast Coconut (if needed) set aside.
- Prepare topping.
- In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
- Heat to a full boil, stirring constantly with a wooden spoon.
- Boil 3 minutes, stirring constantly.
- Slowly pour in sweetened condensed milk, stirring constantly.
- Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
- Remove from heat.
- Stir in vanilla.
- Beat until creamy.
- Immediately stir in toasted coconut and mix well.
- Spoon mixture over shortbread cookies and spread.
- Cool completely.
- Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
- Cut into squares.
- Store in airtight container.
Nutrition Facts : Calories 292, Fat 20.2, SaturatedFat 15.3, Cholesterol 11.8, Sodium 53.6, Carbohydrate 30.5, Fiber 3.8, Sugar 21.9, Protein 2.5
SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!
These bars are an easy-to-make copycat version of the coconut/caramel/chocolate/shortbread Girl Scout cookie that seem to come less and less to a box every year... maybe it's just me... I LOVE these cookies - I have been an addict since I was in the Girl Scouts at age 5, and upon first bite I knew these bars and I would have a long, loving relationship (when I'm not at the gym frantically trying to elliptical away the evidence of my coconut-caramel love affair). :) NOTE: Prep time includes cooling time.
Provided by Greeny4444
Categories Bar Cookie
Time 2h25m
Yield 1 9x13 pan, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
- In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
- Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
- Pour crumbly dough 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 wire rack.
- For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
- Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
- Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
- When cooled, cut into 30 bars with a large knife or a pizza cutter.
- Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
- Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
- Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
- Let chocolate set completely before storing in an airtight container.
SIMPLE NO BAKE MOUNTAIN BAR COOKIES
Make and share this Simple No Bake Mountain Bar Cookies recipe from Food.com.
Provided by DogAndCatDoc
Categories Dessert
Time 20m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Mix first four ingredients in sauce pan.
- Boil one minute.
- Remove from heat.
- Stir in oats.
- Add remaining ingredients.
- Drop onto wax paper and let cool.
SAMOA COOKIE COCKTAIL
Make and share this Samoa Cookie Cocktail recipe from Food.com.
Provided by Diana Adcock
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Pour about 2 tablespoons chocolate syrup on a plate.
- Twist the edge of the glass into the syrup coating the entire rim.
- Sprinkle coconut onto the glass into the syrup.
- In a chilled cocktail shaker, combine all of the drink ingredients.
- Shake vigorously.
- Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim.
- Garnish with the cookie.
Nutrition Facts : Calories 379.1, Fat 7.2, SaturatedFat 4.1, Cholesterol 10.9, Sodium 146.4, Carbohydrate 25.6, Fiber 1.1, Sugar 13.8, Protein 2.6
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