Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 (11 oz) package Kraft Caramels, unwrapped
- About 3 cups toasted coconut, cooled
- 1 package Chocolate CandiQuik
Instructions
- Preheat and Prepare:
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 13×9-inch baking pan with aluminum foil, ensuring the foil overhangs the edges for easy removal. Spray the foil with non-stick cooking spray and set aside.
- Cream the Base:
- In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together until light and fluffy, which should take about 2 minutes.
- Add the egg, vanilla extract, and almond extract. Beat until these are thoroughly combined.
- Gradually add the baking powder, salt, and then the flour, one cup at a time, mixing after each addition until a soft dough forms.
- Bake the Base:
- Press the dough evenly into the prepared baking pan.
- Bake in the preheated oven for about 20-25 minutes, or until the top is light golden brown and the center feels set when touched.
- Allow the cookie base to cool completely in the pan on a wire rack.
- Create the Topping:
- Melt the caramels in a microwave-safe bowl according to package directions, or until smooth, stirring occasionally.
- Stir the toasted coconut into the melted caramel until it is fully incorporated.
- Quickly spread the caramel-coconut mixture over the cooled sugar cookie base, using greased hands or a spatula to spread the mixture evenly.
- Set and Cut:
- Let the caramel-coconut layer set for about 15 minutes.
- Using the overhanging foil as handles, lift the entire slab of bars out of the pan and onto a cutting board.
- Cut into squares of your desired size.
- Finishing Touches:
- Melt the Chocolate CandiQuik following the instructions on the package.
- Dip the bottoms of each bar into the melted chocolate and place them on a wax-paper-lined baking sheet.
- Transfer the remaining melted CandiQuik into a resealable plastic bag, snip off a corner, and drizzle over the bars.
- Allow the chocolate to set for about 10 minutes before serving.
Conclusion
These Samoas Sugar Cookie Bars blend a buttery, crisp cookie base with a rich layer of caramel and toasted coconut, finished with a smooth chocolate drizzle. They’re perfect for any gathering, special occasion, or simply as a delightful treat to enjoy at home. Delight in making these scrumptious bars and see them become a cherished addition to your dessert repertoire. Enjoy baking and indulging in your homemade treats!
