Thursday, December 15, 2011

Caramel Delight Bark

Kristi and I have two older brothers who are Eagle Scouts.  We loved going to the Boy Scout meetings; there was always something new and exciting.  They took camping trips in the summer, ran a concessions stand at Venetian Festival, and did community service projects together.  So naturally, we jumped at the chance to join Girl Scouts when old enough.  What a disappointment!  The only thing better about Girl Scouts than Boy Scouts is the fundraising.  If given the opportunity we would have joined Boy Scouts and just made our own Girl Scout cookies.  Or this bark!

Caramel Delight (Samoas) Bark (from Endless Simmer)
makes one 9x13 pan

1 cup white sugar
1 cup brown sugar
4 tablespoons water
1 stick butter, room temperature
3/4 cup plus 2 tablespoons heavy cream, warmed
12 ounce bag dark chocolate chips
12 ounce bag semi-sweet chocolate chips
2 cups coarsely chopped shortbread (or animal crackers)
2 cups shredded coconut

Mix sugar and water in sauce pan and heat over medium-high.
When mixtures begins to boil, swirl pan to mix, but do not stir with spoon.
After the liquid has boiled for 5-8 minutes and turns amber add the butter.
Stir until butter is melted and add the cream.  Mix well.
Transfer to a bowl and set aside to cool.
Preheat oven to 350.
Place coconut on cookie sheet and toast in oven for 5-10 minutes.
Melt half of each bag of chocolate chips in a double boiler.
Pour into parchment lined 9x13 cake pan.
Press cookie crumbs into chocolate.
Place in freezer for 5-10 minutes until cooled.
Pour cooled caramel on top, leaving a small margin of chocolate around the edge.
Place back in freezer.
Melt remaining chocolate.
Pour on top.
Press toasted coconut into top layer of chocolate.  Chill.
Use a large chef knife to cut bark into bite size triangles.
Store in refrigerator until ready to serve or gift.

P.S.  Check this out if you're in to Thin Mints!

No comments:

Post a Comment