Sweetbabyjesus. The first freaking ingredient is sugar, the second is a mystery combination of oils, and the third is flour. So… nope. Not paleo.
Sometimes I really hate caring about what I eat. You know why? Because if you’ve ever had a samoa, you know how ridiculously good they are. And you know that if you eat one, you will end up eating an entire package row. Buuuuuut then you’ll feel like garbage, but make the same mistake the next day.
Hence, why I care about what I eat.
Despite all of these things, I just needed a samoa. STAT. I did a little Pinterest searching and came across this fabulous recipe from Bakerita. I made a few changes to her recipe because I wanted a thicker shortbread layer and an exposed toasted coconut topping (instead of stirring it all into the caramel layer).
And if there’s a thicker shortbread layer, that means it needs more chocolate coverage on the bottom. Oh darn.
Mine are messier looking than hers, but quite frankly I prefer it that way. This site is called Stress Baking, after all. That doesn’t exactly scream “come here for pastry perfection!”, and it shouldn’t. My life isn’t perfect, so I don’t try to make my desserts look perfect either.
I feel like if I spent an hour trying to cut them with the upmost precision, and made sure each chocolate drizzle was exactly the same on each one, made sure that the chocolate coating on the bottom was a perfect line all the way around each one… well, for one I’d be exhausted. And two, it would make me more anxious when I’m editing my photos because I’d be so focused on making sure there’s not a crumb out of place.
And if I did all that, it would suck the fun out of it for me, and I would worry that you guys don’t think they’re pretty enough, and I’d end up projecting my insecurities on a pan of brownies which is just entirely too much pressure for a pile of chocolate and caramel.
I guess the tl;dr here is that Bakerita gets credit for this recipe’s origin, and I get credit for making them thicker and messier and adding some more calories to your day.
I’m okay with my lot in baking life.
After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo of what you make to the pin to share your experience!