from scratch Samoa Bars

Today is my birthday, de ne ne ne ne ne ne neh (the Beatles, just in case you didn't get that). A great happy birthday to me. Today is my youngest daughters first day of preschool. I have two hours all alone for me. I consider that a little gift. Of course my kids, being present in my life, is the biggest gift of all.

I found this recipe on the King Arthur site. Lots of great recipes there.

Sorry Girl Scouts, but I like these a little better than your cookies. Of course I will always love your Thin Mints.

Coconuty from Scratch Samoa Bars
adapted from this recipe

1/2 cup (1 stick, 4 ounces) butter
1 1/2 cups (11 1/4 ounces) brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups (6 ounces) young coconut, toasted
1 cup caramel (recipe follows)
1 1/2 cups (9 ounces) semisweet chocolate chips
1 tablespoon (1/2 ounce) milk or cream

Preheat to 350°F. Butter and line a 9 x 13 inch pan with parchment.

In a large bowl, beat together the butter, sugar, vanilla, and egg. Mix in the flour, salt, baking powder, and 1 1/2 cups of the toasted coconut. Spread the mixture in an ungreased 9" x 13" pan. Bake for 15-20 minutes.

Remove from the oven and drizzle the caramel over the crust and return it to the oven for 10 to 12 minutes; when done it'll be medium-brown and the caramel will be bubbly.

Remove from oven and use a pizza roller or plastic knife to score into bars. Sprinkle the bars with the chocolate. Allow the chocolate to soften for about 5 minutes, then spread it evenly atop the bars. Sprinkle coconut over top of the chocolate. Set aside to cool completely.

Loosen the bars from the edge of the pan and lift them out onto a cutting board. Finish cutting them onto squares.

Caramel
This recipe is based on the one from a reader who rated the King Arthur recipe. It is a very pourable type of caramel.

1 cup sugar
1 T Lyle's golden syrup
3T water
3T butter
1/2 cup heavy cream at least room temp or warmed in micro
2 tsp. vanilla extract

In heavy saucepan bring water, sugar, and syrup to boil. Using a candy thermometer, watch temp, maintaining around 380 until a deep amber color. Do not stir, just swirl the pot. Take off heat and immediately add the cream. This will bubble tremendously. Stir with a wooden spoon constantly until incorporated then stir in the butter and vanilla. The mixture will thicken as it cools.