The Pioneer Woman Tasty Kitchen
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Samoa Bars

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Level: Intermediate

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Description

All the flavors of the classic Girl Scout cookie in bar form. Toasted coconut, homemade caramel and chocolate ganache on a rich shortbread base.

Ingredients

  • FOR THE SHORTBREAD:
  • 4 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 4 sticks Unsalted Butter, At Room Temperature
  • 4 whole Egg Yolks
  • 2 cups Granulated Sugar
  • FOR THE CARAMEL:
  • 8 Tablespoons Unsalted Butter
  • 2 cups Heavy Cream
  • 1-½ cup Granulated Sugar
  • 1-½ cup Brown Sugar, Packed
  • ½ cups Corn Syrup
  • ½ cups Water
  • FOR THE CHOCOLATE COCONUT TOPPING:
  • 3 cups Flaked Coconut, Toasted
  • 12 ounces, weight Semi-sweet Chocolate Morsels
  • ⅓ cups Heavy Cream

Preparation

Preheat oven to 350ºF.

In a large mixing bowl, combine flour, baking powder and salt. Set aside.

In the bowl of a stand mixer on high speed, beat butter until fluffy. Add egg yolks and sugar. Beat until light and fluffy.

Turn mixer speed down to low and add dry ingredients. Mix just until everything comes together.

Grease a 9×13 baking dish. Line the center of the pan with parchment paper and allow the ends of the paper to hang over the ends of the pan. This will make removal from the pan easier. Press shortbread dough evenly into pan. Bake for thirty minutes or until lightly golden. Remove from oven and allow to cool.

For the caramel layer:

In a large sauce pan, heat butter and cream over medium heat just until the butter is melted. Give it a stir and take it off of the heat.

Attach a candy thermometer to a 4 quart or larger pot (this is very important, make sure to use this size). Combine sugars, corn syrup and water in the pot. Cook over medium-high heat giving it a stir every now and again until the temperature hits 260ºF. Turn off the heat and add the cream/butter mixture. Turn heat back up and continue to cook over medium-high heat until the temperature comes back up to 260ºF.

Once at 260ºF, take off heat and pour caramel over the shortbread. While caramel is hot, sprinkle coconut over the top. Put it in the fridge for at least two hours.

For the ganache topping:

Heat chocolate morsels and cream in a saucepan over low heat until chocolate is melted and the mixture is silken. Remove from heat. Allow to cool for a few minutes. Then pour it into a piping bag or squeezie bottle and garnish top of bars with chocolate. Allow chocolate to cool completely. Slice into squares.

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Avatar of rinabeana

rinabeana on 10.15.2013

I was really excited when I saw this recipe, but I had trouble with all aspects of it. I think the shortbread crust was too thick and difficult to cook thoroughly without the edges becoming overdone. The caramel turned into hard toffee and was so thick that a meat cleaver and heavy-duty bread knife were required to saw through it. The amount of coconut was excessive and prevented the ganache from staying put. The ganache was too thick and not sticky enough. Unfortunately, these bars had been requested by a co-worker for his birthday, so I had to follow through with it. I was ready to pitch the whole thing, but my boyfriend managed to hack it into pieces and salvage it, though I’m not tempted to try them and break a tooth on the caramel. I’m going to stick with the Samoa cake, with which I’ve had great success, located at victoriacamp.wordpress.com.

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