Seven Layer Samoa Bars

Cover a 9×13 pan with foil, leaving foil edges hanging over sides. Coat with non-stick cooking spray. Preheat oven to 350 degrees F.

In a bowl, combine graham cracker crumbs (make sure the consistency is fine, like sand), melted butter and salt. Toss until crumbs are moist and then spread over the bottom of prepared pan. Press crumbs down firmly.

Cut each Samoa cookie into eighths. Do two or three at a time to speed up the process. Spread cookie pieces evenly over crumb crust. Top with 1 cup chocolate chips, 1 cup of coconut.

Using a spatula, empty the can of dulce de leche into a microwaveable container and add 1 Tablespoon of milk. Microwave at 30 second intervals, stirring between each 30 seconds until the dulce de leche is smooth and thinner, about 1 minute. Spread over top of cookie pieces, chocolate chips and coconut. Using a spatula, work the dulce de leche down evenly over the toppings.

Place pan in preheated oven and bake for 15 minutes. Remove and top with remaining 1/3 cup of coconut, gently pressing it into dulce de leche and bake for an additional 10 minutes. Remove from oven and place pan on a cooling rack.

In microwave-safe bowl, melt remaining 3/4 cup chocolate chips, using the 30 second cook/stir method. Place melted chocolate in a small squeeze bottle, pastry bag, or plastic Ziploc bag (with corner snipped) and drizzle melted chocolate over bars*.

Cool bars completely. Pull out of pan using foil edges. Cut and enjoy!

* If you have Chocolate Candy Coating, melt 4 ounces of that in place of the 3/4 cup of chocolate chips to drizzle over the top. I find that candy coating adhered to the coconut better when I made the batch the first time. The melted chocolate chips still work, but it may try to “peel” off the coconut though. You could also cut back the amount of coconut that you put on top or if you want to omit the top coconut layer all together that would work well too!

*And for more “attractive” squares, wait until after bars are completely cooled and then cut before drizzling melted chocolate on each individual square.