This Samoas Cookie Bark has a butter cookie base and is topped with caramel, chocolate, and toasted coconut.
With just a few days left before the holidays I’m running around more than ever. Hopefully you aren’t as chalked full as I am.
*Went to bed at 5am “last” night (but really this morning).
Why you ask? Excited for Santa?
Nope, gave my ex-husband a ride to the airport at 2:30am.
Yes, I am too nice.
So is he, he would have done it for me too.
Anyway I drank way too many energy drinks to stay awake…and well, they worked.
*Got to sleep for a few hours then up to meet a friend who is in from New York.
Haven’t seen her in what seems like forever.
*Then working tonight until midnight.
*Friday is last minute errand running where I do not look forward to experiencing a Costco two days before Christmas.
Wish me luck.
*Crazy Cocker Spaniel went to the puppy spa earlier this week and one of her little fatty cyst got clipped.
She bled everywhere on the comforter Wednesday and so now I have a nice unexpected dry cleaner bill. Joy.
*I accomplished getting 11 holiday cards off. I’m so bad at it. And yet I love to get them. Sigh.
Speaking of that though, I wish my friends with kids would also put themselves in the photo as well.
I always open the card and see a kid and think who is this from?
And then have to read who it’s from.
I need to go make sugar cookie dough now or else I won’t have any for Christmas and my tradition of eating them Christmas morning goes out the door.
I did however find time to make this Samoas Cookie Bark that I saw on Bakers Royale and sadly it was as good as my waistline feared.
If you are a lover of the Girl Scout Samoas Cookie…make this!!!!
- 1 11.5oz semi-sweet chocolate
- 1 cup coarsely crushed shortbread (I went the Lorna Doone route)
- 1 cup sweetened coconut flakes
- ¾ cup caramel sauce (I used Fran’s)
- Line 8-x-8-inch pan with parchment or wax paper with a one-inch overhang on each side.
- Place coconut on a parchment lined bakesheet and bake at 350 degrees F for about 5 minutes or until coconut starts to brown.
- Remove from oven and set aside to cool.
- Place chocolate in double boiler or a heatproof bowl over simmering water and gently stir until chocolate is melted.
- Portion out 2 tablespoons for topping.
- Pour half of chocolate into prepared pan, and, using an offset icing spatula smooth out chocolate until an even layer is achieved.
- Sprinkle coarsely crushed shortbread on top and gently press it into the chocolate.
- Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.
- Remove pan from freezer and pour caramel sauce on top, then, using an offset icing spatula spread caramel until an even layer is achieved.
- Transfer pan to the freezer for 5 minutes or until caramel becomes slightly hardened.
- Remove pan from freezer and pour other half of chocolate on the caramel layer. To finish, sprinkle coconut on top and drizzle remaining 2 tablespoons of chocolate on top of coconut.
- Transfer pan to refrigerator for about 5-10 or until bark is set.
- Keep refrigerated until ready to serve.