Samoa Blondies

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 cups Brown sugar, packed
  • 3/4 cup Chocolate chips
  • 3 cups Flour
  • 1/2 tsp Salt
  • 1 3/4 tbsp Vanilla

• Nuts & Seeds

  • 3 cups Coconut, toasted

• Dairy

  • 1 1/8 cup Butter
  • 4 tbsp Milk

• Desserts

  • 12 oz Caramel candies, good quality chewy

Found on rockrecipes.com

Description

Ingredients

• 3 cups flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• 1 cup + 2 tbsp butter
• 3 cups packed brown sugar
• 3 eggs
• 1 ½ tbsp vanilla extract
• 12 oz good quality chewy caramel candies (Kraft caramels are an excellent choice)
• 4 tbsp milk
• 1 tsp vanilla extract
• 3 cups toasted coconut
• ¾ cup melted chocolate chips

Directions

• Preheat the oven to 350 degrees F. Lightly grease a 9x13 baking pan and line the bottom and sides with parchment paper. I use a single sheet of parchment paper and cut slits in the paper at the corners to fit the sheet into the pan. This method is preferable because, when the cookies cool in the pan, the entire batch can be lifted out onto a cutting board, making them much easier to cut cleanly and evenly.
• Sift together the flour, baking powder, salt and baking soda. Set aside.
• Melt the butter in a small saucepan and remove from heat.
• Add the brown sugar, eggs and vanilla, stirring until the brown sugar has dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
• Mix in the dry ingredients. Spread the batter into the prepared 9x13 baking pan.
• Bake for about 30 - 35 minutes at 350 degrees F (325 F for glass bake ware) or until a wooden toothpick inserted into the center comes out clean. Cool for 20 minutes before adding the top layer. The blondies should still be warm but not cooled completely when the top is added. If the blondies are too cool when the topping is added the top will not adhere to the bottom layer as well.
• For the top layer, toast the coconut on a cookie sheet at 300 degrees F for about 8 -10 minutes. Stir the coconut around the pan a couple of times while toasting.
• Melt together the caramel candies, milk and vanilla extract over low heat. You can also do this in the microwave. Just check it every 30-60 seconds and stir.
• Stir in the toasted coconut.
• Spread coconut and caramel mixture over the warm blondie base and cool in the fridge for a couple of hours before cutting into squares. A serrated bread knife works best for this, cutting the squares on a cutting board after the parchment paper has been lifted out of the pan.
• Melt the chocolate chips in a double boiler and drizzle the chocolate over the top of the squares. You can use a piping bag to drizzle the chocolate but most often I just use a Ziploc Bag with the corner snipped off.
• Place drizzled squares on parchment or waxed paper to cool completely until the chocolate hardens.
• These cookie bars freeze quite successfully for about a month.