Samoa Bark

*adapted from cookies & cups*

A good friend told me a few months ago that a good way to limit the amount of sugar/dessert intake you have is to only eat it when you make it. Chances are, unless you are Cookies & Cups, you’re not going to be making dessert that often – at least I’m not. So when I do have a craving for sugar, I know how badly I want it based on whether or not I’m willing to go through the effort of getting in the kitchen. If I’m not, it can wait until another day. If I am, then I allow myself a treat and then give the rest away as soon as possible to friends and colleagues.

Well, this recipe was pretty delicious. I recommend you use good shortbread cookies as this can make or break the recipe. Otherwise, it’s a simple, fun, delicious no-bake recipe.

  • 12 oz. semi-sweet chocolate + 2 oz for drizzle
  • 35-40 shortbread cookies
  • 14 oz bag of caramels
  • 3 cups sweetened flaked coconut
  • 3 Tbsp water

Line a baking sheet with foil and set aside. Melt 12 oz of semi-sweet chocolate over a double boiler. Spread the melted chocolate to your desired thickness. Top your warm chocolate evenly with your shortbread cookies. Place baking sheet in the  freezer while you do the next steps.

In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10-15 minutes or so, but watch carefully because once it starts to brown it happens quickly and you do not want to burn the coconut! When the coconut is toasted, set aside.

Unwrap all your caramels and place them in a medium saucepan along with 2 Tbsp of water over medium-low heat. Stir continuously until the caramel has JUST melted. You don’t want to over heat the caramel, as it will make it hard.  Immediately fold in your toasted coconut.

Remove your chocolate from the freezer and spread the caramel/coconut evenly on top. Melt your remaining 2 oz of chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut. Put back in the freezer for 10 minutes to set the chocolate. Cut with a sharp knife into whatever shape you’d like and enjoy!


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