No-Bake Samoa Bark

Directions

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.