Samoa Supreme Bar Cookies Recipes

Steps:

• Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
• Break up shortbread cookies into big pieces and layer on top of the chocolate.
• Toast Coconut (if needed) set aside.
• Prepare topping.
• In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
• Heat to a full boil, stirring constantly with a wooden spoon.
• Boil 3 minutes, stirring constantly.
• Slowly pour in sweetened condensed milk, stirring constantly.
• Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
• Remove from heat.
• Stir in vanilla.
• Beat until creamy.
• Immediately stir in toasted coconut and mix well.
• Spoon mixture over shortbread cookies and spread.
• Cool completely.
• Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
• Cut into squares.
• Store in airtight container.

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.