8 responses to “Samoa Cookie Bars”

  1. Jody

    Argh. Can. Not. Resist. Temptation. I'm already adding things to my grocery list and planning my next Mama Day cooking adventure. Curse you, Debbie!


    And thanks for the link to that very disturbing info about Girl Scout cookies.

  2. debbie koenig

    You're welcome, Jody. For the recipe and for the link 😉

  3. My McDonald Meal

    These look really good but I'd love to use something other than corn syrup. Might just give these a whirl this week. Ever tried them with honey instead?

    By the way, I've been loitering over here for a while and am so glad I finally commented. 🙂

  4. debbie koenig

    I'm glad you finally commented too, MMM! Welcome! As for the corn syrup, I'm not sure why you're wary but just in case you think it's the bad stuff everyone's trying to avoid: It's not. Corn syrup that you and I buy in the store is processed, yes, but it's straight from the corn. In terms of sugar, it's mostly glucose. High fructose corn syrup, OTOH, is waaaay more processed to convert some of that glucose into fructose, which is much sweeter (so manufacturers need less of it, thus saving money). As far as I know, it's not available to consumers to buy directly.

    In terms of using it to make caramel, it's to prevent crystallization. According to this post from David Lebovitz, honey won't work well at high temps and is likely to burn: http://www.davidlebovitz.com/2009/01/why-and-when-to-use-or-not-use-c/

  5. Tia

    wow these look intense – both in time and in flavor!

  6. Sarah Caron

    Those look incredible. Samoas are my very favorite Girl Scout cookie. Can't wait to make these for my kids. Thanks!

  7. DailyChef

    I really love this recipe! Samoas are great 🙂

  8. debbie koenig

    Tia, yes, they're definitely a time-suck. But soooo worth it!

    Sarah, I'm so with you on the Samoa-love. As much as I enjoy these bars, I still kinda wish I had a package of the real thing.

    Daily Chef, so good to see you again!

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