Samoas Cookie Bars

Preheat oven to 325 degrees F. Grease a 9x9-inch baking pan with butter. Line the pan with parchment paper, letting excess hang over the sides of the pan.

Make the Crust. In a food processor, process the shortbread cookies until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Press the mixture into the lined baking pan and gently pat down evenly. Bake for 12 minutes, until golden. Set aside to cool.

This is a good time to make the caramel sauce, then set aside.

Once you have made the caramel move on to the chocolate layer. Put the chocolate chips in a bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted.

Pour all the chocolate (save two tables for drizzle on top) on top of the crust.

Then in a food processor, process the Samoas cookies until they are into 1/2 inch pieces. Just pulse a few times. Add the Samoas on top of the chocolate.

Add the coconut on top of the Samoas.

Now sprinkle the rest of the melted chocolate (2 tbsp) on top of the coconut and then drizzle 1/2 cup of the caramel sauce over on top.

Refrigerate for 30 minutes to set.

Remove from the pan and cut into 16 squares. Store in an airtight container in the refrigerator for up to 1 week.

Caramel Sauce
1/2 cup granulated sugar
3 tbsp of unsalted butter, at room temperature
1/2 cups heavy cream, at room temperature

In a sauté pan, heat the sugar over medium heat, whisking as the sugar begins to melt, this takes about 5 minutes. Some of the sugar will harden into clumps, that is ok just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. (If your sauce is lumpy and hard something went wrong.)