Black Bottom Samoa Cookie Bars

So who loves shortbread and chocolate and coconut and caramel as much as we do?  Honestly, it's one of the yummiest flavor combinations every.  So my daughter made these Black Bottom Samoa Cookie Bars for her boyfriend.  Then she left me alone in the room with the entire batch which was a big mistake.  Just kidding, I was good, but I snapped a quick photo so I could share them with you.  Enjoy.

Black Bottom Samoa Cookie Bars

makes 24 servings

Printable Recipe

Ingredients

• 20 tablespoons unsalted butter, softened

• 6 tablespoons granulated sugar

• 2 large eggs

• 2 1/4 cups all purpose flour

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine salt

• 3 cups shredded coconut, toasted (directions below)

• 12 ounces chewy caramels (plus extra for snacking)

• 1/4 teaspoon fine salt

• 3 tablespoons whole milk

• 10 ounces melted semisweet or bittersweet chocolate

Directions

To make the shortbread crust:

1. Preheat oven to 350F.  

2. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer. Use the paddle or BeaterBlade attachment; mix for 3 minutes.  

3. Add the eggs and vanilla; mix well.  

4. Sift the flour, baking powder, and salt to the butter/sugar mixture on low speed; mix just until all the ingredients are completely incorporated.  

5. Using well floured hands, press dough into ungreased 9x13 metal cake pan.  

6. Bake for 15 minutes, then cool while you make the filling.

To make the filling:

1. Reduce oven temperature to 300F.  

2. Toast the coconut in a single layer on a sheet pan for about 10 minutes, tossing once or twice.  

3. Remove from sheet pan and allow to cool slightly.  

4. Next place a glass or metal bowl over a pan of barely simmering water and gently heat the caramels, milk, and salt until the caramels are completely melted and the mixture is smooth.  

5. Remove from heat and stir in toasted coconut; spread evenly over shortbread crust.  

6. Allow the cool completely before cutting into 24 bars (clean knife blade between cuts to contain crumb mess).

To decorate:

1. Gently melt the chocolate and brush the bottom of each bar, then place on parchment or silpat liner.  

2. Pipe or drizzle remaining chocolate over the top of the bars.

3.  Refrigerate for a few minutes until chocolate firms.

Trisha's Brownie Batter Cookies

I was watching Trisha Yearwood's cooking show the other day when she made these Brownie Batter Cookies.  They sounded so good that I waisted no time and headed straight to the kitchen to whip up a batch.  They're crispy on the outside and soft and chewy on the inside - just perfect when you need a chocolate fix.  Thanks Trisha!

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/3KNMsmJ

• beaterblade attachment (order based on model) https://amzn.to/2LaNlbF

• half sheet pan https://amzn.to/2xRyxf0

• high quality cocoa powder https://amzn.to/2SRjaKC

• cookie spatula https://amzn.to/2zs44UY

• pure vanilla extract https://amzn.to/3bgz9s7

• dutch processed cocoa powder https://amzn.to/3KLARVs

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Trisha's Brownie Batter Cookies

makes 24 cookies

Printable Recipe

Ingredients

• 16 tablespoons unsalted butter, softened

• 1 1/4 cups granulated sugar

• 3/4 cup dark brown sugar

• 1 ounce semisweet or bittersweet chocolate, melted

• 3 large eggs

• 1 tablespoon pure vanilla extract

• 2 1/2 cups all purpose flour

• 1/2 cup dutch processed cocoa powder, sifted

• 1 1/4 teaspoons baking powder

• 1 1/4 teaspoons fine salt

• 1 1/2 cups semisweet or bittersweet chocolate chips

Directions

1. Preheat oven to 350F and line 2 sheet pans with parchment or silpat liners.

2. In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream the butter, sugars, and chocolate until smooth.  

3. Add eggs and vanilla; mix until smooth.  

4. Sift together the flour, cocoa powder, baking powder, and salt.  

5. Add dry ingredients to the batter and mix until combined; fold in the chocolate chips.

6. Use a #50 cookie scoop to portion 12 cookies per sheet pan and bake for 10-15 minutes.  

7. Cool for 5 minutes before transferring from sheet pan to cooling rack to cool completely.  

Note

• Store in an airtight container.

adapted from a recipe by Trisha Yearwood