Let’s face it. Samoas are addicting. There’s something purely magical that happens when caramel, coconut and chocolate meet in one delightful little cookie, and I want to get down to the bottom of it.
A few weeks ago I made some Samoas Cookie Bars, but I wasn’t too pleased with how they turned out. Now it’s time for redemption, and often times, the sweetest redemption is one you weren’t even planning for.
I give you: Chocolate Caramel Toasted Coconut Marshmallows.
Yeah, the name is a little on the longer side, but holy cow, these are worth the tongue-twisting title they have. They’re buttery, chocolatey, sweet and nutty, and in the cutest little bite-sized portion ever. And you all should know by my last post about how I love all things mini. These definitely count.
Funny thing is, I wasn’t even planning on trying to recreate a favorite cookie flavor, especially from this. In fact, I just spotted a bag of toasted coconut marshmallows at the store and decided to dip them in chocolate. Didn’t think anything uber-spectacular would come out of it…but something did. I love it when that happens.
Like I was saying earlier, something magical happens when you combine chocolate, coconut and caramel. Go figure these would be awesome.
Keep in mind that this recipe, which went from a cool idea to a great invention, got its caramel addition at the last minute, thanks to a can of caramel frosting I’d had in my pantry. Because it’s frosting, not melted caramel candies, the caramel drizzle is a bit on the softer side, but it’s what I had on hand. If you have caramel candies, melt them with a dab of butter and use that for a firmer drizzle.
Wanna know how to get your own bite of deliciousness? ‘Cause I’m willing to tell you.
Chocolate Caramel Toasted Coconut Marshmallows
1 bag Jet Puff Toasted Coconut Marshmallows
2 pkg Baker’s Semi-Sweet Chocolate
1 can caramel frosting
1. Line a baking sheet with wax paper; set aside. Melt chocolate according to package directions, stirring to prevent burning; set aside. Spoon caramel frosting into a small bowl and melt approximately 30 seconds in microwave until it’s smooth and runny.
2. Using a toothpick, stab the end of a marshmallow and dip it into the chocolate, swirling to coat completely. Using another toothpick, carefully dislodge marshmallow from first toothpick and set to harden on the wax-paper lined baking sheet. Do a few chocolate-dipped marshmallows at a time, then, using a spoon or a knife’s edge, carefully drizzle caramel frosting over chocolate-dipped marshmallows. Repeat until all marshmallows are chocolate-dipped and all of them have a caramel drizzle. During this process, your chocolate or caramel may begin to harden in the bowl. If this happens, nuke them each for another 10-15 seconds.
3. Once finished, pop the baking sheet into the fridge for about 1-2 hours or until the chocolate and caramel has firmed up. Keep covered in the fridge up to one day.
I can only imagine how freaking adorable these would look on lollypop sticks–think party favors or holiday gifts. So cute.
Or hey, wrap them up in cellophane and tie with a cute little ribbon, attaching a small version of the recipe. Brilliant, much?
And last, enjoy these, because though nothing beats the original Samoas cookies those evil little Girl Scouts bring around once a year, these marshmallow treats definitely satisfy a similar look and taste to the real thing.