No-Bake Samoa Bark

Line a baking sheet with foil. Set aside.

Melt 12 ounces of semi-sweet chocolate over a double boiler, stirring frequently. Spread the melted chocolate on your baking sheet.

Next, lay shortbread cookies over your melted chocolate and place the baking sheet in the freezer to set the chocolate.

In a skillet on medium-low heat, toast coconut, stirring occasionally. This will take a few minutes at first but you’ll need to watch it closer at the end to make sure it doesn’t burn.

While you’re toasting your coconut, unwrap caramels and place them in a saucepan with the water over medium-low heat. Stir continuously until the caramel has just melted. You don’t want to overheat the caramel, as it will make it hard. Immediately fold in your toasted coconut.

Remove baking sheet from the freezer and spread the caramel/coconut mixture over the chocolate and shortbread cookies.

Melt the remaining 2 ounces of chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut.

Put back in the freezer for 5 minutes to set.

Note: I omitted the last chocolate drizzle on top because I ran out of chocolate and they were still great but I’m sure most people wouldn’t turn down the opportunity for a little extra chocolate.