Samoa Supreme Bar Cookies

Recipe by Emily
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 20
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
  • Break up shortbread cookies into big pieces and layer on top of the chocolate.
  • Toast Coconut (if needed) set aside.
  • Prepare topping.
  • In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
  • Heat to a full boil, stirring constantly with a wooden spoon.
  • Boil 3 minutes, stirring constantly.
  • Slowly pour in sweetened condensed milk, stirring constantly.
  • Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
  • Remove from heat.
  • Stir in vanilla.
  • Beat until creamy.
  • Immediately stir in toasted coconut and mix well.
  • Spoon mixture over shortbread cookies and spread.
  • Cool completely.
  • Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
  • Cut into squares.
  • Store in airtight container.
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