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“I combined my favorite shortbread recipe with some ingredients on hand and came up with these wonderful bars that remind me of my favorite Girl Scout cookies.” —Shannon Koene, Blacksburg, Virginia
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 bar equals 149 calories, 8 g fat (5 g saturated fat), 13 mg cholesterol, 92 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Originally published as Chocolate Toffee Delights in Taste of Home October/November 2010, p75
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Reviewed on Sep. 16, 2012 by Danerlea
Very good! I used 1 1/2 tsp. vanilla extract and they tasted great. Will definitely make these again.
Reviewed on Dec. 23, 2011 by applekrisp
Definitely a winner with me. If you like the Girl Scout cookie "Somoas" you'll love these.
Reviewed on Nov. 20, 2011 by marrisa_s
These are very easy to make and they turned out great! Delicious!!!!
Reviewed on Oct. 21, 2011 by lilaclas
I actually give this 4 1/2 stars. I love this recipe... with or without homemade caramel. This recipe is great for Christmas or bake sales. Yum
Reviewed on Jul. 19, 2011 by spencerandcat
These are good but getting 36 out of one batch is not going to happen. Maybe 24 but that is still a very small bar cookie.
Reviewed on Jun. 22, 2011 by jbug827
These are FABULOUS!! My whole family loves them and they really do rival the girl scout cookie! I like them best cold from the fridge. A definite keeper!
Reviewed on Mar. 01, 2011 by Amy the Midwife
Mine were not at all crumbly as one complained hers were. Maybe not enough butter was used that time.
Got rave reviews! One response I got from the bars was "Wow!" I said the same thing. Awesome!
Reviewed on Nov. 22, 2010 by bronxliz
I made this for my daughter's Mother Daughter tea at her school. Since we have a large Girl Scout population, I thought these bars would be a hit. The recipe came out great, with a few changes. I forgot to put in the almond extract, and didnt have coconut extract and it didn't make a lick of difference. the topping is so sweet, you can't really taste the shortbread-but the texture contrast is what makes this work, not the flavors in the shortbread.I also sprinkled chocolate chips over the caramel mixture before I baked it and that saved me the step of melting and drizzling the chocolate. I also refrigerated them before I attempted to cut them! The brought the bars to room temp before bringing them to the tea.
I made this for my daughter's Mother Daughter tea at her school. Since we have a large Girl Scout population, I thought these bars would be a hit. The recipe came out great, with a few changes. I forgot to put in the almond extract, and didnt have coconut extract and it didn't make a lick of difference. the topping is so sweet, you can't really taste the shortbread-but the texture contrast is what makes this work, not the flavors in the shortbread.
I also sprinkled chocolate chips over the caramel mixture before I baked it and that saved me the step of melting and drizzling the chocolate. I also refrigerated them before I attempted to cut them! The brought the bars to room temp before bringing them to the tea.
Reviewed on Oct. 27, 2010 by gaylerene
If the caramel topping didn't set up well try cooking it a few minutes longer until it is bubbly even in the center, not only the edges. The shortbread holds up better if you do not cut it until fully cooled.
My husband told me to put this in our family cookbook. That is a rave review. :-) I did put them in the fridge to help the chocolate set up quicker. I cut them into triangles and they are as elegant as they are decadent.
Reviewed on Oct. 18, 2010 by amishguy
I followed the instructions to the "t" and while these were good and tasted VERY similar to the Girl Scout's version, there is definitely one change I will make next time. I melt a bag of caramels instead of using a jar of caramel ice cream topping. I bought the best brand of topping and it just wasn't thick enough and had a slightly fake taste. When I cut them for my party, the caramel/coconut topping was a little too runny and some of it ran onto the serving plate. Didn't look that pretty. I think melted caramels will help solve that problem AND will get rid of the fake flavor.
Reviewed on Oct. 17, 2010 by adelinajs
The caramel almond coconut topping was delicious, but the shortbread just did not work for me. It was too crumbly to support the caramel topping, resulting in a bar that was tasty, but fell apart. Usually shortbread does not call for creaming the butter and sugar. I think i will try this again with a sturdier shortbread recipe as the base.
Reviewed on Sep. 24, 2010 by lifesjourneytoday@yahoo.com
These are awesome. In addition, I can see a lot of uses for the wonderful caramel, toasted almond, and coconut mixture.
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