Samoa Cheesecake


Samoa Cheesecake

 Yields:  9″

Prep Time : 30 mins

Baking temp: 325°F

Cooking time: 1 hr, 30 mins
Total time: 2 hrs


24 Oreo cookies

4 Tablespoons melted butter

pinch of salt

3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened

1 cup granulated sugar

1 cup plain or vanilla Greek yogurt

2 tsp. vanilla extract

3 eggs

Samoa Topping:

 2 cups shredded sweetened coconut

1 3/4 cups caramel dip or sauce (you can either buy the 16-ounce store-bought tubs of caramel dip, or use 1 3/4 cups homemade caramel sauce ( see caramel sauce recipes)

4 ounces dark chocolate


Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through.

Add Oreo cookies to the bowl of a food processor, and process until completely crumbled. (Or you can do this step by hand by crushing Oreos with a meat mallet inside a ziplock freezer bag.) Add in the melted butter, and stir or process until evenly mixed with the Oreos. Press the Oreo mixture evenly into the bottom of the springform pan. Then place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.  (*If you don’t want to place the pan directly in a water bath, you can skip this last step and just place a pan of water on the shelf beneath the cheesecake pan.)

Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Pour into crust.

Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.

Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at least 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to 5 days.

Samoa Topping:


Preheat oven to 350 degrees F. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or until the top layer of coconut is toasted and lightly golden, then remove the tray and stir the coconut. Bake for an additional 3-4 minutes or until the new layer of coconut is lightly golden. (Keep a close eye on it so that the coconut does not burn.) Remove the pan, and pour coconut into a mixing bowl.

Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel is not very pour-able, heat it in the microwave or in a small saucepan until it is just slightly warmed.)

Using a spoon, spread a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Then top with the caramel/coconut mixture, and press it down until the top of the cheesecake is covered.

Pour the melted chocolate into a piping bag or a Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines. Repeat in a separate bag with the remaining caramel sauce.

source : gimmesomeoven


Samoa Brownies

samoa brownie DY

Samoa Brownies

Yields:  8″x8″


3/4 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking powder

2/3 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1 1/2 cups sweetened coconut flakes, toasted

1 cup semisweet chocolate plus 2 teaspoons shortening

1/2 cup caramels, melted

1/2 cup milk chocolate chips

1/4 cup mini chocolate chips

samoa brownie DY2


  1. Preheat oven to 350 degrees F. Line an 8-x-8-inch baking pan with aluminum foil. Spray with nonstick cooking spray.
  2. 1. In a small saucepan, melt butter and sugar over medium heat, stirring frequently. You want to melt the butter completely and dissolve some of the sugar. Don’t bring it to a boil. Set aside to cool slightly.
  3. 2. In a medium bowl, whisk together eggs, vanilla and salt. Switch to a rubber spatula, and mix in butter mixture. Once incorporated, add baking powder and cocoa powder and stir until combined. Finally, stir in flour and mix until a smooth batter forms. Pour into the prepared pan and bake for 25-30 minutes, or until set. Remove from the oven and place pan on a wire rack to cool completely.
  4. Before you turn off the oven, toast the coconut flakes. Line a baking sheet with parchment paper. Spread coconut flakes in an even layer onto the baking sheet and bake for 10 minutes or until golden, stir frequently and keep an eye on the coconut flakes – they can burn quickly.
  5. 3. Melt semisweet chocolate together with the shortening in a heatproof bowl in the microwave in 30 second increments. Pour over the cooled brownies and spread in an even layer. Sprinkle with toasted coconut flakes. Drizzle with melted caramels and melted milk chocolate chips (I heat the caramels and chocolate chips in heatproof bowls in the microwave in 20 second increment until fully melted and use a spoon for drizzling). Sprinkle mini chocolate chips on top and wait until set to cut into squares, about 30 minutes.


  1. Brownies will keep up to 3 days stored in an airtight container

source: deliciouslyyum

Samoas Brownie



Samoas Brownie


For the brownies

¾ cup cocoa powder

1½ cups sugar

2 eggs

12 tablespoons unsalted butter

½ cup all-purpose flour

2 teaspoons vanilla extract

½ teaspoon salt

½ cup bittersweet chocolate disks

1 teaspoon brewed coffee (optional)

For the coconut caramel

1 cup granulated sugar

6 tablespoons unsalted butter, room temp, cut into tablespoons

½ cup heavy cream, room temp

2½ cups sweetened, shredded coconut

For the chocolate drizzle

¼ cup chopped bittersweet chocolate



Make the brownies

  1. Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
  2. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. Toss in bittersweet chocolate disks.
  3. Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 35 minutes, or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool for 15 minutes before topping with caramel sauce.

Make the coconut caramel

  1. While the brownies are baking, make your coconut caramel. In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
  2. After 5 minutes, the sugar should become fully melted. Once it becomes an amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
  3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
  4. Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are cooled.

Assemble the brownies

  1. Once the brownies have cooled for 15 minutes, run a knife along the edges so they don’t stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan.
  2. Heat the chocolate in a microwave-safe bowl in 30 second increments. Stir in between each heating.
  3. Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve

source: bromabakery

Samoa Cupcakes

H - Samoa Cupcakes

Samoa Cupcakes

Yields:  12pcs



1 1/3 cups all-purpose flour

2 1/2 Tbsp cornstarch

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/3 cup unsalted butter

3 Tbsp vegetable oil

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup milk

1/4 cup buttermilk

Caramel Sauce

3/4 cup granulated sugar

3 Tbsp water

3 Tbsp salted butter

1/4 cup + 2 Tbsp heavy cream (poured into the same cup so it can be added all at once)

Caramel Buttercream Frosting

1/2 cup butter, at room temperature (I used 1/4 cup unsalted 1/4 cup salted)

1/4 cup + 2 Tbsp caramel sauce

2 cups powdered sugar

1/2 tsp vanilla extract


1 cup chocolate chips (I used 1/2 cup semi-sweet and 1/2 cup milk chocolate)

1/4 cup heavy cream

1 cup toasted coconut, cooled and slightly crushed into smaller pieces

H - Samoa Cupcakes2


  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together 1/3 cup butter and 3/4 granulated sugar until pale and fluffy, occasionally scrapping down the sides and bottom of bowl. Blend in vegetable oil. Add in eggs one at a time mixing just until blended after each addition and adding in vanilla with second egg. Whisk together milk and buttermilk in liquid measuring cup. Working in three separate batches and beginning and ending with flour mixture, add 1/3 of the flour mixture followed by 1/2 of the milk mixture and mix just until combined after each addition. Spoon batter into paper lined muffin cups filling each cup nearly 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 – 19 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
  • For the Caramel Sauce:
  • Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
  • For the Caramel Buttercream Frosting:In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy. Add powdered sugar and blend on low speed until mixture comes together. Add 1/4 cup + 2 Tbsp completely cooled caramel sauce and vanilla and whip on medium-high speed until pale and fluffy (you can add another 1 Tbsp caramel sauce as needed to thin if desired).
  • To assemble the cupcakes:
  • Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it’s fully melted (about 30 seconds) to cool slightly. Dip tops of cupcakes in melted chocolate mixture and allow excess to run off, the return upright to wire rack and allow chocolate to cool, about 10 – 20 minutes. Pipe caramel frosting over tops then sprinkle with a spoonful of toasted coconut. Drizzle tops with remaining chocolate and caramel sauce. Serve while chocolate is melty or allow to set at room temperature. Store in an airtight container at room temperature.

source: Cooking Classy

Samoas Cupcakes

I - Samoa Cupcakes

Samoas Cupcakes


For the Cupcakes

2 cups  sugar

1-3/4 cup flour

3/4 cup Cocoa (I used Hershey’s special dark)

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

1 teaspoon vanilla

2 teaspoons coconut flavoring

1 cup coconut, packed

1 (scant) cup boiling water

  1. Preheat oven to 350° and line 24 muffin tins with cupcake liners.
  2. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt.
  3. Add in eggs, milk, oil, vanilla, and coconut flavoring.  Mix well.
  4. Fold in coconut, then add boiling water.  (Batter will be very thin)
  5. Pour batter into muffin tins, filling each cup no more than 3/4 full.  Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool for several minutes, but then remove cupcakes from tins on cool on a wire rack.

For the Salted Caramel Buttercream

  • 2 sticks butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup caramel topping, plus more for drizzling (I used butterscotch caramel)
  • 1 pound powdered sugar (about 4 cups)
  • 1 teaspoon salt
  1. Cream butter until fluffy.
  2. Add in vanilla extract and caramel topping.  Add powdered sugar and salt and mix until smooth.  If icing is still too thin add a bit more powdered sugar (the consistency differs based on the type of caramel topping you use)
  3. Wait until cupcakes are completely cool, and use a pastry bag with a 1M tip to ice the cupcakes.

For the Homemade Chocolate Syrup

  • 1/4 cup cocoa powder (I used Hershey’s special dark)
  • 1/4 cup granulated sugar
  • 1/4 cup cold water
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  1. Combine all ingredients except vanilla extract in a small saucepan over medium-heat, and whisk until smooth.
  2. Bring sauce to a boil and continue to whisk until sauce becomes thick.  Remove from heat, let cool slightly and drizzle over cupcakes or store in an airtight container in the fridge until needed.

To Finish:  Top cupcakes with toasted coconut and using small squeeze bottles (or simply a spoon) drizzle with chocolate sauce and remaining caramel sauce.

source: spice-is-nice

Homemade Girl Scout Cookies – Samoas Bar


Homemade Girl Scout Cookies – Samoas Bar

Yields:  30  (9″x13″)



For the Cookie Base:

1/2 cup sugar

3/4 cup unsalted butter, room temperature

1 large egg

1/2 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon kosher salt

For the topping:

3 cups shredded sweetened coconut

12 ounces chewy caramels, unwrapped

1/4 teaspoon kosher salt

3 tablespoons whole milk

10 ounces dark chocolate chips



For the cookie crust:
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

For the topping:
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.


source:  nutmegnanny