Samoa Bark
Samoa Bark is inspired by the delicious Samoa Girl Scout Cookies, with layers of crunchy Chex cereal, gooey caramel, and toasted coconut sandwiched in-between smooth chocolate. If you run out of your favorite Girl Scout Cookies, this will hold you over until you can buy your Samoas next year!
Servings: 12 people
Equipment
Ingredients
- 1 (12 oz) bag semi-sweet chocolate chips roughly 2 cups
- 2 tbsp vegetable oil
- 2 cups chocolate Chex
- 1 (11 oz) bag Kraft caramel bits
- 2 tbsp heavy whipping cream
- 1 cup sweetened shredded coconut toasted
Instructions
- Preheat your oven to 350 degrees F and pour the shredded coconut onto a baking sheet. Bake for 10 minutes, tossing halfway through, or until the coconut is lightly golden brown, then set aside.
- In a microwave safe bowl, combine chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
- Line a baking sheet with parchment paper or a silicone baking mat, then spread ¾ of the melted chocolate into an even layer, reserving the remaining chocolate for later.
- Scatter the Chex on top of the melted chocolate, gently pressing the cereal down into the chocolate.
- In a microwave safe bowl, combine caramel bits with heavy cream. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
- Evenly pour the melted caramel on top of the Chex, then top with the toasted coconut and drizzle with the remaining chocolate.
- Transfer to the fridge to let the chocolate set before breaking or cutting into pieces.