Salted Caramel Samoa Bars
May 26, 2013 23:53:43 GMT -5
Post by PrisonerOfHope on May 26, 2013 23:53:43 GMT -5
Salted Caramel Samoa Bars
Makes
24 - 30 bars, depending on size
Ingredients
For the bars:
¼ cup sugar
¼ cup brown sugar
¾ cup (170 g) butter, softened
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
For the topping:
4 cups shredded coconut
1½ cups sugar
1½ cups brown sugar
1 stick (225 g) butter, at room temperature and cut into pieces
1½ cups heavy cream, at room temperature
1 Tbsp fleur de sel or Maldon sea salt flakes
10 oz (300 g) good quality dark chocolate, cut into small pieces
Directions
Preheat the oven to 350 F (175 C) and lightly grease a large 9" x 13" baking dish.
In a large bowl, use an electric mixer to cream together the sugars and the butter until light and fluffy.
Beat in the egg and vanilla. Then, with the mixer on low, gradually mix in the flour and salt until they're all mixed together.
Press the dough evenly into the bottom of the prepared baking dish and bake for 20 - 25 minutes, until it's set and the edges begin to brown. Allow to cool.
While the crust is cooling, reduce the oven temperature to 300 F (150 C). Spread the coconut evenly on a parchment lined baking sheet and toast in the oven about 20 minutes (stirring every 5 minutes), until the coconut is golden brown.
Heat the sugars in a heavy bottomed sauce pan over medium heat and whisk until they are melted. Then whisk in the butter.
Allow the sugars and butter to cook together for about 3 minutes, swishing the pan around often, but not stirring.
Remove the pan from the heat and slowly whisk in the cream, until it is all blended and smooth, then whisk in the salt and allow to cool for about 10 minutes.
When the caramel has cooled, stir in the toasted coconut and dollop the sauce all over the cooled crust. Use a spatula to spread the caramel into an even layer, then put in the fridge to cool and set.
When cool, cut into bars (24 - 30 depending on size) and melt the chocolate in a bain marie or in the microwave.
Dip the bottom of each bar into the melted chocolate and put on baking paper to set.
Drizzle the remaining chocolate over the bars using a ziplock bag with the corner snipped off or a pastry bag, and put in the fridge to chill and harden before serving.
Makes
24 - 30 bars, depending on size
Ingredients
For the bars:
¼ cup sugar
¼ cup brown sugar
¾ cup (170 g) butter, softened
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
For the topping:
4 cups shredded coconut
1½ cups sugar
1½ cups brown sugar
1 stick (225 g) butter, at room temperature and cut into pieces
1½ cups heavy cream, at room temperature
1 Tbsp fleur de sel or Maldon sea salt flakes
10 oz (300 g) good quality dark chocolate, cut into small pieces
Directions
Preheat the oven to 350 F (175 C) and lightly grease a large 9" x 13" baking dish.
In a large bowl, use an electric mixer to cream together the sugars and the butter until light and fluffy.
Beat in the egg and vanilla. Then, with the mixer on low, gradually mix in the flour and salt until they're all mixed together.
Press the dough evenly into the bottom of the prepared baking dish and bake for 20 - 25 minutes, until it's set and the edges begin to brown. Allow to cool.
While the crust is cooling, reduce the oven temperature to 300 F (150 C). Spread the coconut evenly on a parchment lined baking sheet and toast in the oven about 20 minutes (stirring every 5 minutes), until the coconut is golden brown.
Heat the sugars in a heavy bottomed sauce pan over medium heat and whisk until they are melted. Then whisk in the butter.
Allow the sugars and butter to cook together for about 3 minutes, swishing the pan around often, but not stirring.
Remove the pan from the heat and slowly whisk in the cream, until it is all blended and smooth, then whisk in the salt and allow to cool for about 10 minutes.
When the caramel has cooled, stir in the toasted coconut and dollop the sauce all over the cooled crust. Use a spatula to spread the caramel into an even layer, then put in the fridge to cool and set.
When cool, cut into bars (24 - 30 depending on size) and melt the chocolate in a bain marie or in the microwave.
Dip the bottom of each bar into the melted chocolate and put on baking paper to set.
Drizzle the remaining chocolate over the bars using a ziplock bag with the corner snipped off or a pastry bag, and put in the fridge to chill and harden before serving.
