I love the end of winter and early spring because we all know what time that is . . . Girl Scout Cookie Time! Our favorites are Samoa and Chocolate Mint. I found this recipe for Samoa Bark and altered it just a tiny bit. Let me tell you, it is to die for! It is my guilty pleasure I’ve made at least a dozen times this summer. It is “my” guilty pleasure because the hubby doesn’t like coconut so he doesn’t eat it and Steve Jr. has braces and can’t eat it (although he does love Samoa and says I’m cruel because I keep making it). So that just leaves Spencer and me to eat the entire batch of Samoa Bark! This recipe requires very few ingredients however it does have 3 really hard parts to it. Trust me though; it is well worth the effort! Having FRESH Samoa Bark is literally a mind-blowing experience! Give it a try!
1 package chocolate candy coating (we used Kroger brand)
1 box of Lorna Doone shortbread cookies
3 cups sweetened coconut flakes
14 oz bag of caramels
3 tablespoons of water
Break off two pieces of the candy and set aside for later. Follow your package directions to melt the candy coating. I have to give major kudos to Kroger for their candy coating. For one, the directions were spot on and easy to follow. Secondly, the package is the container that the candy is melted in so easy clean up! Lastly, it really melts into a smooth and flavorful chocolate! While waiting for the candy to melt (only took us just over a minute in our microwave), cover a cookie sheet (that has an edge all the way around) with foil. My cookie sheet measures out to approximately a 9×13 inch size.
Spread the melted candy over the cookie sheet all the way to the edges and in an even layer.
Place the Lorna Doone cookies on top of the melted chocolate in nice even rows. My cookie sheet is the perfect size and I only have around 6 cookies left over the from the entire package of Lorna Doone Cookies. Slightly push the cookies down but not all the way through the candy. Place the cookie sheet in the freezer so the candy and cookies sets up while completing the next few steps.
Place coconut in a non-stick skillet. Toast the coconut over medium heat until golden. It takes about 10 minutes but it is well worth it! Be careful to not burn your coconut. It takes a while to start to turn golden on the edges but then it toasts really fast at that point. Keep turning the coconut ensuring all the slivers get toasted. Remove from heat once toasted.
There are 3 hard parts to this dessert; this is one of them. Remove the plastic from each of the individually wrapped caramels and place them in a small, non-stick saucepan. It’s not so much hard but tedious, but keep plugging away . . . this dessert is well worth the effort!
Add the 3 tablespoons of water and melt caramel slowly over medium heat. Stir frequently. The goal is to melt the caramel, not cook it. So as soon as it is melted, remove from heat and fold in the toasted coconut.
This is the second hardest part; quickly spread the coconut and caramel mix on top of the cookies that should already be set in the candy coating. It is amazing how quickly the caramel stiffens so you have to work fast in order to spread an even layer all the way out to the edges of the cookie sheet. I need my husband’s help for this part because it takes a lot of muscle. You really need a strong utensil to complete this task. We found that our rice server (a hard, semi-flat utensil) works best. A bendy spatula won’t do the trick because like I said, the caramel stiffens fast. Once this part is done, pat yourself on the back! You are almost done!
Take the last 2 pieces of chocolate candy and melt them in the microwave in 30-second increments. It won’t take long at all! Using a fork dipped in the melted chocolate candy, swing your fork over your coconut vigorously back and forth. It will create a wonderful drizzle. Rotate your pan around and be sure to get the edges and drizzle the chocolate in every direction to get a good coating. I’m not one to waste chocolate, I believe that would be just sinful, lol! Once all the candy is used, set the cookie sheet in the freezer for 5 minutes for one final set-up.
After 5 minutes, remove from freezer. Remove the foil from the cookie sheet and place it on a cutting board. Push down the edges so that the foil pulls away from the Samoa Bark. Here comes the last hard part of this dessert – cutting the Samoa Bark! Use a large, sharp knife to cut up the Samoa.
We’ve tried everything to make this step easier and heating up the blade of your knife (by running hot water over it; quickly dry off any water) helps and also cleaning the blade every couple of cuts helps too. There’s no way around it, you have to put a lot of pressure on the knife to cut the Samoa Bark! So be careful! If you aren’t good with knives, ask someone who is to help. You all know my irrational fear of knives by now so the hubby does the cutting too! If you love Girl Scout Samoas, you will absolutely flip over these Samoa Bark cookies!