No Bake Samoas Bars Recipes

Steps:

• In a small microwave-safe bowl, combine the chocolate chips, 2 tablespoons of butter, and 1 teaspoon of vanilla. Microwave on high for 30-45 seconds, just until the chocolate chips are melted. Stir until smooth. Spread all but 2 tablespoons of the chocolate in a thin layer on a parchment covered 7?x12? pan (a 9×9 inch pan will work equally well).
• Working quickly, so the chocolate does not harden, place the cookies in a food processor and pulse until finely crumbled. Melt 6 tablespoons of butter in a medium bowl, then stir in the crumbs and 1/4 cup of sugar until very well mixed. Press on top of the slightly melty chocolate crust.
• In a large bowl, place all of the unwrapped caramels and milk. Microwave on high for 1-2 minutes, until the caramels are warm and melty. Stir until the milk is fully incorporated in the caramel. Stir in the coconut. Spread on top of the cookie crust, pressing it firmly into place with clean, slightly wet fingers.
• Reheat the remaining chocolate and butter mixture from step 1. Transfer to a plastic ziptop bag, snip off the tip of the bag and drizzle over the caramel-coconut layer. Allow chocolate to harden before cutting with a very sharp knife. Serve & enjoy!

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang; coat with cooking spray. Mix 2 1/4 cups graham cracker crumbs and 1 1/2 sticks melted butter in a medium bowl; press into the pan. Drizzle evenly with one 14-ounce can sweetened condensed milk. Layer with 1/2 cup chocolate chips, 1/2 cup sweetened shredded coconut, one 7-ounce box roughly chopped Samoas and 1 cup chopped pecans. Gently press into the milk. Bake at 350˚ until golden and bubbling, about 25 minutes. Let cool completely. Cut into pieces.