Girl Scout Samoa Cookie Bars

As I promised my dear sister, I made these bars this morning. She found this recipe on Baking Bites (where I believe you can find recipes for most of the girl scout cookies). Then she promptly sent it to me and demanded that I make them. I'm not sure why, it's not like she lives within driving distance to come and eat the entire pan with me while we watch LOST tonight. So I suppose that task will be up to Colin. I doubt he'll have a problem with that. Anyhow, back to the cookie bars. AWESOME!!!! I mean come on they are Samoas. Of course they are incredible. The only thing I would change in the future is to make the cookie layer a little thinner.

For the cookie base:

1/2 c. sugar

3/4 c. butter, softened

1 large egg

1/2 tsp. vanilla extract
2 c. all purpose flour

1/4 tsp. salt

Preheat oven to 350 F. Lightly grease a 9"x13" pan or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20 to 25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

For the topping:

3 c. shredded coconut (sweetened or unsweetened)

12 oz. good-quality chewy caramels

1/4 tsp. salt

3 Tbsp. milk

10 oz. dark or semisweet chocolate (chocolate chips are OK)

Preheat oven to 300 F. Spread coconut evenly on a parchment-lined baking sheet and toast for approximately 20 minutes, or until golden brown, stirring every 5 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3 to 4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the cookie base. Using the spatula, spread the topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large kitchen knife. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of wax paper. Transfer all remaining chocolate into a piping bag or a Ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.

Hot Chocolate Brownies

Apparently I am on a chocolate binge lately so here is another one that you could be certain to attain world peace with. This is the first recipe I ever made from Picky Palate and it hooked me good.

½ c. unsalted butter

2/3 c. heavy cream (heated in microwave for 30 seconds)
2 Tbsp. hot chocolate mix

1 c. flour
½ c. unsweetened cocoa powder

½ tsp. salt (scant)
1 c. sugar

½ c. packed brown sugar
2 large eggs

1½ tsp. vanilla extract
Ganache:
¼ c. heavy cream

½ Tbsp. unsalted butter
¼ tsp. vanilla extract

2/3 c. semi-sweet chocolate chips

Preheat oven to 350º F. Line 11”x7” pan with foil and spray with non-stick cooking spray. Melt the butter in a small saucepan over medium heat. Cook the butter, stirring frequently, for 6-8 minutes, or until light golden brown. Stir in cream and hot chocolate mix. Stir until well combined. Remove from heat. In medium bowl, sift together flour, cocoa powder and salt. In a large bowl, combine sugars, eggs, and vanilla and beat together, using an electric mixer on high speed, for 2 minutes. Reduce mixer speed to low and gradually add melted butter/hot chocolate mixture, and beat 1 additional minute. Gradually beat in flour, until just combined. Spread batter into pan, and bake for 35 – 40 minutes, or until a toothpick comes out with a few moist crumbs. Cool on a wire rack then put in freezer for an hour or two. This gives the brownies a better texture.
To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of cooled brownies. Freeze or chill, until set, before slicing. You can also freeze the brownies for 20 minutes, frost and cool at room temperature.

Cherry Brunch Bars

1 c. butter, softened

3 c. flour
1¾ c. sugar

¼ tsp. salt
4 eggs

1½ tsp. baking powder
1 tsp. vanilla

1 can cherry pie filling

Cream together butter and sugar. Add eggs and beat well. Add vanilla and all dry ingredients and mix well. Spread 2/3 of batter onto greased 11”x7” pan. Spread pie filling on top of batter. Drop remaining batter by Tbsp. full randomly on top of pie filling. Bake at 350º for 30-40 minutes. When slightly cooled, drizzle with thin powder sugar icing.