Samoas Cookie Bars

I love Girl Scout cookies. My favorite is the Samoa cookie. I'm not a big fan of coconut usually, but these are so good and addictive. Unfortunately, I moved to Canada a few months ago, and they don't have Girl Scouts here. I was so disappointed when I found out. I saw this recipe on several of the cooking blogs I follow, so I thought I would make them myself. While they did not taste exactly like the Girl Scout version, they were pretty close. I especially loved the top caramel layer, and toasting the coconut gives it much more intense flavor. I don't have a picture, and haven't even figured out how to put pictures in my posts, but I will soon.

Homemade Samoas Bars
recipe adapted from Baking Bites
yields 20 bar cookies

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

Preheat oven to 350F.

Make the crust first by lightly greasing a 9×13-inch baking pan, or line with parchment paper.

In a large bowl of your stand mixer with the paddle attachment, 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 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.