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All the flavors of the classic Girl Scout cookie in bar form. Toasted coconut, homemade caramel and chocolate ganache on a rich shortbread base.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!