No-Bake Samoa Bark

1. 1

   Line a baking sheet with foil. Set aside.

2. 2

   Melt 12 ounces of semi-sweet chocolate over a double boiler, stirring frequently. Spread the melted chocolate on your baking sheet.

3. 3

   Next, lay shortbread cookies over your melted chocolate and place the baking sheet in the freezer to set the chocolate.

4. 4

   In a skillet on medium-low heat, toast coconut, stirring occasionally. This will take a few minutes at first but you'll need to watch it closer at the end to make sure it doesn't burn.

5. 5

   While you're toasting your coconut, unwrap caramels and place them in a saucepan with the water over medium-low heat. Stir continuously until the caramel has just melted. You don't want to overheat the caramel, as it will make it hard. Immediately fold in your toasted coconut.

6. 6

   Remove baking sheet from the freezer and spread the caramel/coconut mixture over the chocolate and shortbread cookies.

7. 7

   Melt the remaining 2 ounces of chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut.

8. 8

   Put back in the freezer for 5 minutes to set.

9. 9

   Note: I omitted the last chocolate drizzle on top because I ran out of chocolate and they were still great but I'm sure most people wouldn't turn down the opportunity for a little extra chocolate.

* Per serving · 4 servings · Values may vary.

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