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Homemade Samoa Bars
Homemade Samoa Bars
Homemade Samoa Bars
Homemade Samoa Bars
Homemade Samoa Bars
Homemade Samoa Bars cover
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From the Cook
From the Cook
From the Cook
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Homemade Samoa Bars

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Line a 9×9 inch square pan with two pieces of parchment paper, creating a sling for easy removal.
2
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In a medium bowl, cream the butter until smooth, then add the powdered sugar and beat for 2 more minutes. With a rubber spatula, fold in the flour, salt, and vanilla until just combined.
3
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Press the dough into the prepared pan and use the back of a spoon or small measuring cup to pack it in and level it out. Prick the dough with a fork all over and place in the fridge to chill for 30 minutes.
4
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While the base is chilling, preheat the oven to 325 degrees F. Bake the shortbread for 30-35 minutes or until the edges are golden brown. Allow to cool completely before pouring the caramel on top.
5
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In a bowl or large measuring cup, heat the heavy cream and butter until the butter has completely melted. Set aside.
6
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In a medium saucepan combine the sugar and light corn syrup. Heat over low-medium heat, stirring until the sugar has dissolved.
7
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Increase the heat to medium-high. Once it begins boiling, stop stirring and only swirl the pan to encourage even cooking. After about 10 minutes, it will turn amber in color. Remove the pan from the heat and stir in the heavy cream and butter mixture.
8
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Return the pan back to the medium-high heat. Stir frequently until it reaches 248 degrees F.
9
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Once it comes to temperature, remove from heat and stir in the vanilla.
10
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Immediately pour over the cooled shortbread crust. Sprinkle the coconut flakes on top of the caramel and carefully mix them around to evenly distribute them.
11
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Allow the caramel to cool down a little before placing in the fridge overnight. You could also leave it at room temperature for several hours to set.
12
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After the caramel is set, cut the bars into 24 small rectangles.
13
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Melt the chocolate and oil in the microwave in 20 second increments or over a double boiler.
14
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Dip each bar in the chocolate and lay caramel side down on a baking sheet lined with parchment paper.
15
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Chill the bars in the fridge or freezer for a few minutes for the chocolate to set.
16
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Allow bars to come to room temperature before serving.

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Tips & Tricks (5)

  • Chill Your Shortbread Dough 🧊
    Refrigerate the buttery shortbread dough for at least 30 minutes before pressing into the pan to prevent spreading and ensure a crisp, tender crust that won't shrink during baking.
  • Toast Your Coconut First 🥥
    Lightly toast the coconut flakes in a dry skillet for 2-3 minutes before adding to the caramel layer to intensify their flavor and reduce moisture, preventing a soggy topping.
  • Master the Caramel Temperature 🌡️
    Use a candy thermometer and cook your caramel to exactly 240°F (soft-ball stage) for the perfect chewy consistency; overcooking will result in a brittle layer that cracks when bitten.
  • Temper Your Chocolate Coating 🍫
    Melt chocolate using the double-boiler method and cool it slightly before dipping to create a smooth, glossy shell that sets with a satisfying snap rather than a dull finish.
  • Freeze Between Layers ❄️
    Freeze the bars for 15-20 minutes after adding the caramel-coconut layer and again before chocolate dipping to prevent layers from separating and ensure clean, professional-looking results.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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