Homemade Samoas Bars

Ingredients:

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions:
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.

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.

Makes 30 bar cookies.

Description:
Just like the Girl Scout cookies
-Jill Zinn

Mini Cheesecakes

Ingredients:
3/4 cup sugar
2 eggs
2 (8 oz) pkg. cream cheese, softened
1 tsp vanilla
2 tsp. lemon juice
24 vanilla wafers
Can of cherry pie filling, or whatever flavor you like

Directions:
Put one vanilla wafer round side up in 24 cupcake papers in muffin pans. Combine all ingredients except pie filling, beating until smooth and fluffy. Fill each cupcake paper half full. Bake at 350 for 18-20 minutes. Let cool. Remove from cupcake papers (or not) and top with cherry pie filling.

Number Of Servings:24 mini cheesecakes

Description:
Yummy and quick! Perfect for baby showers and random RS events
-Jill Zinn

Indoor S'mores

8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips (semi sweet are fine too)
1/4 c light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 c minature marshmallows, if desired

Into large bowl, measure cereal. Butter 13 x 9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on high 2 to 3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.

This recipe is on the back of the Golden Grahams box, and they are sooo yummy!
-Jill Zinn

Caramel Popcorn

2 bags popped microwave popcorn put in a large bowl

In saucepan:
1 stick butter
1 c. Karo syrup
1 c. sugar

Bring to a boil and boil one full minute
Pour over popcorn and stir
Add slivered almonds if desired.