Author: Nikki
This Samoa Bark has everything you love about the favorite cookie: shortbread cookies, chocolate, caramel and coconut. It is all combined to make a delicious bark that will be gone in seconds! The texture, flavor, and ease make it highly addictive and perfect year round!
- 8 ounces Ghirardelli melting chocolate wafers
- ¾ cup toasted coconut
- 14 Lorna Doone cookies
- 9 ounces Peter's caramel, 1 teaspoon water
- Line a cookie sheet with parchment paper. Set aside.
To toast coconut:
- Preheat oven to 350 degrees F.
- Line cookie sheet with foil.
- Place coconut on cookie sheet and bake for about 8 to 12 minutes until golden brown. (Stir frequently and keep a close eye, especially toward the end to avoid burning.)
Samoa Bark Assembly
- Break Lorna Doone cookies in small bite size pieces, set aside
- Melt Peter's caramel and water in a microwavable bowl in 30 second increments, stirring in between.
- In a microwavable bowl, melt chocolate in 30 second increments until melted, stirring in between each increment.
- Reserve ¼ cup chocolate for the final drizzle and spread remaining melted chocolate onto parchment paper into about an 8'x6' rectangle.
- Sprinkle cookie chunks over the chocolate.
- Sprinkle coconut over cookies.
- Drizzle the caramel over coconut.
- Drizzle remaining chocolate over caramel in ziz-zag lines.
- Place bark in the freezer for 10 minutes.
- With a long knife cut bark into irregular pieces.
Recipe by Chef in Training at https://www.chef-in-training.com/samoa-bark/
3.4.3177