Well this snow certainly came in with a bang!
I took this picture at around 9:15 without a flash. Crazy how bright it looks, right? We’ve already gotten around 3 inches at my house and its not supposed to stop until 5 or 6 AM. Guess we’ll be having a snow day tomorrow! Too bad snow days aren’t nearly as fun as an adult as they were when you were a kid. Womp.
Since the snow started fairly early today, I decided to make a sweet treat to help pass the time.
When it comes to Girl Scout Cookies, Samoas have always been my favorite…with Thin Mints in the freezer taking a close second. Oddly enough, I’m not a coconut fan at all but something about the caramel and chocolate get me every time.
These bars taste exactly like them. And the best part about it? They’re no bake! All you have to do is melt chocolate and caramel. Genius!
Only tricky part is, you really do need to let these sit in the freezer for a bit to allow all of the ingredients to set a bit…which I ignored and ended up with a big fat mess. Standard.
Oh well, at least they taste good, right? Right.
No-Bake Samoa Bark
Adapted from Cookies and Cups
- 12 oz. semi-sweet chocolate + 2 oz for drizzle
- 50 shortbread cookies (I used Lorna Doone)
- 14 oz bag of caramels
- 3 cups sweetened flaked coconut
- 3 Tbsp water
Line a baking sheet with foil. Set aside.
Melt 12 oz 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 baking sheet in freezer to set the chocolate.
In a skillet on medium-low heat, toast your 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 your caramels and place them in a saucepan 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 baking sheet from the freezer and spread the caramel/coconut mixture over the chocolate and shortbread cookies.
Melt the 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 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.
I hope you enjoy these as much as I have (am). They’re do die for and this way you’re able to enjoy the same flavor of Samoas after you’ve polished off that last box you bought from the adorable little girl down the street.
Now, this girl needs to get to bed. I am not happy about the thought of having to shovel my driveway and sidewalk tomorrow. Ugh. I don’t know how people up North deal with this snow all the time. I am so not made for this weather. How long ’til Florida?