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Caramel Samoa Bars

3.6
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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
110 min
SERVINGS
24 servings
Dessert
Caramel Samoa Bars
Ingredients
  • cooking spray
  • 1 1/2 cups flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 (13.4 ounce) can dulce de leche
  • 3 tablespoons milk
  • 1 (14 ounce) package sweetened flaked coconut
  • 1 (12 ounce) bag semisweet chocolate chips, divided
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prevent the baking pan from sticking, line it with a sheet of aluminum foil that extends beyond the edges. Spray the foil with cooking spray to ensure it adheres properly.
2
In a small bowl, whisk together 2 cups of all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and a pinch of salt. This mixture will serve as the crust for your dessert.
3
Using an electric mixer, cream together 1/2 cup of softened butter in a large bowl at medium speed for 30 seconds. Gradually add both granulated and brown sugars, beating until the mixture becomes light and fluffy at medium-high speed. Beat in 1 egg yolk and a teaspoon of vanilla extract to incorporate these ingredients.
4
Add the flour mixture to the bowl, stirring until it resembles coarse crumbs. Press this dough evenly onto the bottom of your prepared baking pan.
5
Bake the crust in a preheated oven for 10 to 12 minutes, or until the edges are lightly browned.
6
Simultaneously, combine 1 cup of dulce de leche and 1/2 cup of milk in a medium-sized bowl. Stir in 1/4 cup of shredded coconut.
7
Once the crust has cooled slightly, sprinkle 1 1/2 cups of chocolate chips over it. Allow the chocolate to melt for 5 minutes, creating a smooth and even layer.
8
Spread this melted chocolate evenly over the crust. Next, carefully spread 1/4 cup of coconut mixture over the top of the chocolate layer.
9
Return the dessert to the oven and bake for an additional 10 minutes, or until the coconut is golden brown.
10
Meanwhile, microwave any remaining chocolate chips in a small bowl for 30 to 45 seconds, stirring once halfway through. This will create a smooth and melted chocolate.
11
Drizzle the melted chocolate over the coconut layer, ensuring an even coating. Cover your dessert with plastic wrap and refrigerate until set, approximately 1 hour.
12
Using the foil you used to line your baking pan, carefully lift out the uncut bars. Cut them into individual portions for serving.