The Pioneer Woman Tasty Kitchen
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Millionaire Samoa Bars

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Level: Easy

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Description

Millionaire shortbread bars meet Samoa cookie coconut goodness.

Ingredients

  • FOR THE PASTRY:
  • 1-½ cup All-purpose Flour
  • ¼ cups Confectioners Sugar
  • ¼ teaspoons Salt
  • 12 Tablespoons Unsalted Butter, At Room Temperature
  • FOR THE CARAMEL LAYER:
  • ½ cups Sweetened, Condensed Milk
  • 14 ounces, weight Bag Of Soft Caramels, Unwrapped
  • FOR THE TOP LAYER:
  • 8 ounces, weight Dark Chocolate
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Light Corn Syrup
  • 2 cups Toasted Coconut

Preparation

For the pastry:
Line an 8″ square baking pan with parchment and preheat your oven to 325ºF.

Combine the flour, sugar, salt and the butter in the bowl of a food processor; blitz until combined and forms a ball. Press the mixture into the bottom of the pan in an even layer. Prick the pastry with a fork to prevent it from puffing up in the oven. Bake for 40 minutes or until very lightly browned. Cool.

For the caramel layer:
In a medium microwave safe bowl, combine the caramels and the sweetened condensed milk. Microwave on high for 3 minutes, stirring every 30 seconds to prevent scorching. Once completely melted, pour over the cooled shortbread. Allow to cool.

For the top layer:
In a small heatproof bowl, place the chocolate chunks, butter and corn syrup. Set this over a pan of simmering water and stir until completely melted. Pour over cooled caramel mixture and immediately sprinkle coconut on top. Allow chocolate to firm up then slice into bars.

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