Samoa Kiss Candy

Samoa Kiss Candy

I found a great recipe for Girl Scout Samoas,(Grouprecipes samoa cookies)doubled the caramel, to make it more like a candy. Then topped them with baking drops.

Ingredients:
3/4cup real butter
1cup sugar
1cup corn syrup
1 can sweetened condensed milk
1tsp. vanilla
a bag of coconut-toasted
Baking drops- they're about the size of a Hersey's kiss, but you don't have to remove any foil.

Preparation:
Spread the coconut on two cookie sheets, bake at 350*F. until golden, stirring often. Cool.
In a heavy bottomed pot, melt the butter over a medium/low heat.
Add the sugar and corn syrup, stirring often, bring to a boil, and cook a full 3 minutes.
Add the condensed milk, stirring constantly. Clip a candy thermometer to the pan.
Cook until it reaches about 230*F, stirring often. Remove the pan from the heat and stir in the vanilla and coconut.
Let it cool about 5-minutes, then drop 1Tbl. of the candy onto waxed paper and press a baking drop into the center. Continue the same way, for the rest of the candy.
Let them cool 20-minutes, and reshape by pressing in, on the edges, that have spread when it was hot.

10 minute Chocolate-Peanut Butter Bars

                                 10 minute Chocolate-Peanut Butter Bars

The secret to making these (or any similar recipe) taste like Reese's is... Salt. Reese's peanut butter cups are loaded with it. You could add even more than what I use, in this recipe.

Ingredients:

Peanut butter layer:
1cup peanut butter
1tsp. salt
1/2tsp. vanilla
2cups confectioners sugar
water-(up to 1Tbl.)

Chocolate layer:
12oz. milk chocolate chips
1Tbl. peanut butter ( it gives the chocolate a fudge-like texture)

Preparation:
Stir together, the peanut butter, salt, and vanilla, in a bowl.
Add all the sugar, stirring in as much as possible, then knead in the rest.
At this point no two batches, I make, are the same. They are usually, a bit dry, so I add 1tsp.of water at a time, until it is about the texture of play-doh.(neither crumbly or sticky)
Press the mixture, evenly, into a small baking, or casserole dish, about 9x7 or 9x9. Set aside.
Add the ingredients for the chocolate layer, to a microwave safe bowl.
Heat 30-60 seconds, to melt the chocolate. Stir to combine.
Using a rubber spatula, spread the chocolate, evenly, over the  peanut butter layer.
Refrigerate 30 minutes. Cut into fudge sized pieces, when the chocolate is firm.

Moist Chocolate Coconut Almond Cookie

Moist Chocolate Coconut Almond Cookie
Very similar to that famous candy. Wink
If you don't feel like a nut, omit the almond and use dark chocolate instead.

Ingredients:
1 can sweetened condensed milk
3 cups flaked coconut
1tsp. vanilla
a dash of salt
whole almonds- how much, is your preference
4 chocolate bars or an equal amount of milk chocolate chips

Preparation:
Heat oven to 350*
In a double boiler, heat the milk. This will thin it a bit, so it's easier to add the coconut.
Add the coconut, vanilla and salt. Mix well.
Spread the mix onto a cookie sheet and top with almonds.
Bake for 15-20 minutes, or until firm. Remove from oven.
While still warm top with chocolate.
Wait a few minutes then spread the chocolate evenly over cookie.
Cool. Cut into bars.