Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Samoa Bark

on 12/18/2011

We were blessed with some beautiful, fat snowflakes at church today.  I say blessed because 1) they really were pretty and 2) they didn’t all pile up on the ground and make a mess.  My kind of snow!  Chunky Chick here just doesn’t love having to clean the driveway (but usually does have to) or drive in it, so this was just right.  I actually prefer my white stuff to be right next to the Gulf of Mexico in Pensacola, FL–ya know what i mean?  But this was really cool, especially since it’s one week till Christmas.

Some day i may actually spend Christmas in Samoa.  At least, that’s one of the places Ashley has talked about moving to.  We know the people are fantastic, if my brother Russ’s bunch of Samoan buddies are any indication.  And Samoans make great cookies. ;0)

Speaking of which, Shelly, the inspiring writer of the blog Cookies and Cream (http://cookiesandcups.com/samoa-bark/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+cookiesandcups+%28cookies+and+cups%29), posted a recipe for Samoa Bark.  HELLO!  Yep, you’ve got my attention!  Chocolate.  Coconut.  Caramel.  Cookies.  What’s not to love?!?!  And it’s also quite simple to make.  One of several goodies that we’ve given away (and taste tested) lately.

Speaking of lovely ingredients, i cleaned the crock pot and have a batch of Hot Chocolate melting away…with the addition of coconut oil and almond extract.  A dark chocolate/Almond Joy Hot Chocolate!  Whee!  I’ll be lookin’ for ya!

Samoa Bark

12 oz. semi-sweet chocolate plus 2 oz for drizzle (i used half semi and half Special Dark)

35–40 shortbread cookies

14 oz. bag of caramels

3 cups sweetened coconut

2 Tbs. water

Line a baking sheet with foil/parchment paper.

Melt 12 oz. of chocolate in a double boiler or the microwave.  Spread on the lined baking sheet.

Top chocolate evenly with the cookies.  Place in the freezer while you are working on the next step.

In a non-stick skillet on medium-low heat, toast the coconut, stirring occassionally.  Will take about ten minutes.  OR place coconut on a cookie sheet and bake in a 225 degree oven, stirring occasionally, until lightly browned.

Unwrap caramels and place in a medium saucepan with 2 tablespoons of water.  Melt over medium-low heat, stirring continuously, until just melted.  Remove from heat and add coconut, mixing well.

Remove chocolate from freezer and spread the caramel/coconut mixture on top.  Drizzle with melted chocolate.

Return to the freezer for 5 more minutes.  Cut into squares or break into pieces.

 

 

 

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2 responses to “Samoa Bark

  1. Peggy Gullidge says:

    I have made this twice and the 2nd time my chocolate layer was not sticking to the shortbread cookie. Any suggestions?

    • choklitluvr says:

      Hi Peggy! Perhaps it was the type of chocolate you used? I ran across that the first time i made them, too, on part of the bark (not all of it, go figure) and used a different type of chocolate the next time.I mixed half Hershey’s Special Dark with actual chocolate bark and it worked better. Hope this helps!

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