Girl Scout Cookies...Made at Home!

Samoas Cookie Bars

Usually, when I eat Girl Scout cookies I choose Thin Mints. I actually never really liked Samoas, but these Samoas Cookie Bars looked like they would be fun to make and eat. The end result was really yummy! I wish I could have used better quality caramels for the topping, but there was only one type at the store so I didn't have a choice. 

The bar is a shortbread crust that is baked and cooled. Then you melt the caramel and mix it with toasted shredded coconut and spread the mixture over the top. After the bars have cooled completely the bars and dipped and drizzled with melted chocolate. I cut the bars into small squares to more resemble the size of cookies rather than normal bars such as brownies. The result is a rich cookie with a great chewy texture. Yum.

Get the recipe here.

Caramel Popcorn

To celebrate the New Year I made Caramel Popcorn (and Lemon Mousse - to be posted soon) for a pizza party potluck. It was easy enough to make but I didn't read the recipe carefully before starting and didn't realize it needed to go into the oven for 40-50 minutes. Mine probably baked for maybe 35 minutes, but it didn't seem to make a significant difference in the result. That result? Deliciously sweet caramel popcorn. Here is the recipe:

Ingredients:
1 cup popcorn unpopped
1 cup butter
1/2 cup corn syrup
2 cups brown sugar
1 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla

Directions:

1. Preheat oven to 250F.
2. Pop popcorn and place popped corn in a very large bowl or multiple bowls. You need enough room to be able to mix the popcorn with the caramel later.
3. In a large saucepan, over medium heat, gently melt the butter
4. Stir in the corn syrup, brown sugar and salt.
5. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly.
   
6. Once it reaches a boil, boil for 5 minutes without stirring.
   
7. Remove from the heat, stir in the baking soda and vanilla.
8. Pour the caramel sauce over the popcorn and toss to coat thoroughly.
9. Spread the popcorn evenly onto 2 large cookie or baking sheets. Bake for 40 to 50 minutes, stirring every 10 minutes or so.
10. Remove popcorn from the oven and allow to cool.
11. Serve immediately or store in airtight container.