3 1/2 Cups White Chocolate Chips
1/2 tsp Vanilla
1 14oz Can of Sweetened Condensed Milk
18 Samoas Cookies (or Caramel Delites)
1 13 oz Bag Kraft Caramels
1 Cup Sweetened Coconut Flakes
1/4 Cup Chocolate, melted (I used Ghiradelli Dark Melting Wafers)
Fill a saucepan about 3/4 of the way full with water. Place a glass mixing bowl over the top to create a double boiler. Make sure the water in the saucepan is not touching it. Allow the water to come to a simmer over medium heat. Add the white chocolate chips, sweetened condensed milk, and vanilla. Stir continuously until melted and smooth.
Line an 8×8 pan with parchment paper. Then place 9 of the Samoas cookies on the bottom. Pour half of the chocolate and condensed milk mixture over the top of the cookies. Gently spread with a spatula, careful not to disturb the cookies.
Place the other 9 cookies in a single layer on top of the previously poured fudge. Add the other half of the white chocolate and again, gently spread with a spatula.
Place in the refrigerator and chill for at least 45 minutes – until firm.
Unwrap caramels and place in a microwave-safe bowl. Add 1.5 Tablespoons of water and microwave in 30-second intervals, stir in between until smooth. Add the coconut and stir until well combined. Microwave another 30 seconds, stir, then spread over the top of the fudge.
Drizzle the melted chocolate over the coconut layer. Chill in the fridge 2-3 hours, until all layers are set.
Cut into small squares for serving. Store leftovers in an airtight container in either the refrigerator or at room temperature.