Blog Recipe Of The Week

Samoa S’Mores

One for the festival go-ers and summertime campers, Samoa S’Mores from Creme de la Creme are the ultimate campfire treat. Toasted marshmallows are sandwiched between two homemade caramel coconut samoa cookies which are easy to make at home and assemble to toast around the campfire. Combining coconut, chocolate, shortbread and toasted marshmallows to make the ultimate camping treat. Whether you’re enjoying the delights of festival season or simply making the most of the summer to venture outdoors, give this easy recipe a try.


For the shortbread:
½ cup butter, softened
⅓ cup sugar
1 cup + 4 tablespoons flour
⅓ teaspoon baking powder
¼ teaspoon salt
1 tablespoon cold milk or water
½ teaspoon vanilla
For the topping:
1½ cups coconut flakes
2 cups caramels, unwrapped
3 tablespoons heavy cream
½ teaspoon salt
1 teaspoon vanilla
1½ cups semi sweet chocolate chips
To make your samoas, whisk together the flour, baking powder and salt. In a separate bowl mix together the butter and sugar until light and fluffy. Combine the two mixtures until you get a breadcrumb consistency. To make into a dough, add the milk and vanilla then chill for 20 minutes. Roll flat and use a cookie cutter to cut as many circles out of the dough as you can. Bake them at 180 degrees for about 12 minutes or until golden brown.
Toast the coconut flakes and set aside, in a microwavable bowl, combine caramel and heavy cream and heat in short bursts until melted and smooth then spread onto each shortbread, allow to cool. Do the same to melt the chocolate chips and dip each cookie so that the bottom is well coated and drizzle the remaining chocolate over the top. Store in an air tight container.
Once around the campfire, toast your marshmallow making sure they don’t burn, sandwich between two samoa cookies and enjoy!