If you adore the flavors of those beloved Girl Scout Samoa cookies, then you are in for an absolute treat with this Samoa Cookie Bars Recipe. This delightfully rich dessert brings together a buttery shortbread base, perfectly toasted shredded coconut, luscious caramel, and a generous drizzle of smooth chocolate to create a bar that’s chewy, crunchy, and irresistibly sweet. Each bite transports you to cookie heaven, making it an ideal crowd-pleaser for gatherings or just a special indulgence at home. Trust me, once you try this recipe, it will become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is so simple, yet each one plays a vital role in crafting the perfect balance of texture and flavor in these bars. From the creamy butter forming the shortbread base to the luscious caramel and toasted coconut topping, every element contributes to that iconic taste we all love.
- Unsalted butter (1 cup / 2 sticks): Essential for a rich and tender shortbread crust.
- Granulated sugar (1/2 cup): Adds sweetness and helps create a crisp texture in the base.
- All-purpose flour (2 cups): Provides structure and stability for the shortbread.
- Salt (1/4 tsp plus extra 1/4 tsp): Balances sweetness and enhances all flavors.
- Sweetened shredded coconut (3 cups): Gives that signature toasted coconut flavor and chewy texture.
- Soft caramels or caramel bits (12 oz / 1 bag): Melts perfectly to create a gooey, sweet topping.
- Milk or heavy cream (3 tbsp): Helps smooth out the caramel for easy spreading.
- Vanilla extract (1/2 tsp): Adds warm, aromatic depth to the caramel mixture.
- Semisweet or dark chocolate chips (1 cup): Creates the luscious chocolate layer that ties the bars together.
- Coconut oil or butter (1 tsp, optional): Helps melt the chocolate smoothly and adds a subtle extra richness.
How to Make Samoa Cookie Bars Recipe
Step 1: Prepare the shortbread base
Start off by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking dish with parchment paper or giving it a light grease. Cream the softened butter with sugar until it’s light and fluffy—this is crucial for that tender, melt-in-your-mouth base. Next, stir in the flour and salt until a dough forms. Press this dough evenly into your prepared pan to create an even foundation for your bars. Bake for about 18 to 20 minutes until lightly golden, then set it aside to cool completely before moving on to the next step.
Step 2: Toast the shredded coconut
While your shortbread is baking, spread the shredded coconut evenly on a baking sheet and pop it into the oven for 5 to 7 minutes. Be sure to stir it occasionally and watch closely to prevent burning. Toasting the coconut not only adds a wonderful golden color but also brings out that irresistible nutty flavor that is key to the topping.
Step 3: Make the caramel-coconut topping
In a microwave-safe bowl, gently melt the caramels with milk and salt in 30-second bursts, stirring after each interval until perfectly smooth. Stir in the vanilla extract for that lovely aromatic touch. Then fold in your toasted coconut until every shred is well coated in the luscious caramel. Spread this mixture evenly on top of your cooled shortbread base. Allow it to set for about 15 to 20 minutes so it firms up just right.
Step 4: Add the chocolate finish
Melt the chocolate chips with the optional coconut oil or butter in short 20-second increments in the microwave, stirring until silky smooth. Drizzle or spread the melted chocolate over the set caramel-coconut layer. If you want to be extra indulgent, lift the bars out of the pan once the chocolate hardens and dip the bottoms in chocolate or spread a thin layer underneath for double chocolate goodness. Let the bars cool completely or chill in the fridge for about 30 minutes until the chocolate is firm before slicing.
How to Serve Samoa Cookie Bars Recipe
Garnishes
To elevate the presentation and add extra texture, sprinkle a few toasted coconut flakes on top after drizzling the chocolate. You can even add a pinch of flaky sea salt to make the sweet and salty flavors pop. For a festive touch, tiny gold sugar crystals or edible glitter bring a sparkle perfect for celebrations.
Side Dishes
These bars are wonderfully sweet and rich on their own, but pairing them with a scoop of creamy vanilla ice cream or a dollop of whipped cream takes them to the next level. A warm cup of coffee or a cold glass of milk complements the caramel and chocolate beautifully, making for a perfect snack or dessert break.
Creative Ways to Present
Try cutting the bars into bite-sized squares for a cookie tray or party platter. For a fun twist, sandwich the bars between layers of vanilla or chocolate pudding in glass jars, layering with extra toasted coconut on top for added crunch. Wrapping individual bars in parchment paper tied with twine also makes a lovely edible gift for friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 3 days, or keep them in the fridge for up to a week. This will help maintain the bars’ gooey caramel and crunchy textures without them becoming soggy.
Freezing
For longer storage, these bars freeze beautifully. Wrap them tightly in plastic wrap and place into a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before serving to preserve their perfect texture.
Reheating
If you prefer your bars slightly warm, pop them in a preheated oven at 300°F for about 5 to 7 minutes. Avoid microwaving as it can make the chocolate seize or caramel too soft. Warming brings out the gooey caramel and melts the chocolate slightly, making each bite heavenly.
FAQs
Can I use a different type of caramel?
Absolutely! While soft caramels or caramel bits melt best, you can also use homemade caramel sauce if you prefer. Just make sure it’s thick enough to hold the coconut together when spread over the base.
What if I don’t have coconut oil for melting chocolate?
No worries at all. The coconut oil or butter is optional and simply helps the chocolate melt more smoothly and stay glossy. You can melt chocolate chips on their own just fine, just be careful to stir frequently and avoid overheating.
Can I make these bars gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep in mind the texture might be slightly different, but the flavor will still be amazing.
How do I get perfectly even bars when cutting?
Use a sharp knife and wipe it clean between cuts to prevent sticky buildup. Chilling the bars well before slicing helps the layers set firmly for neater edges.
Can I double this recipe for a larger batch?
Definitely. Just double the ingredients and bake in a larger pan or use two pans. Keep an eye on the baking time as it may vary slightly depending on pan size and thickness of the bars.
Final Thoughts
I cannot recommend this Samoa Cookie Bars Recipe enough if you crave something that captures the magic of your favorite childhood treat but in bar form. The harmony of buttery shortbread, chewy toasted coconut, ooey caramel, and rich chocolate is downright unforgettable. Whether for a party, gift, or your own little delight, this recipe is sure to become a treasured classic. So go ahead, gather your ingredients, and make your kitchen smell like cookie heaven. You’re going to love every scrumptious bite!
Print
Samoa Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Samoa Cookie Bars are a delightful treat inspired by the classic Girl Scout cookie, combining a buttery shortbread base, toasted coconut, rich caramel, and a smooth chocolate topping. These bars offer a perfect balance of textures and flavors, from crispy and chewy to creamy and sweet, making them a crowd-pleasing dessert.
Ingredients
For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Topping:
- 3 cups sweetened shredded coconut
- 12 oz (1 bag) soft caramels or caramel bits
- 3 tbsp milk or heavy cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Chocolate Layer:
- 1 cup semisweet or dark chocolate chips
- 1 tsp coconut oil or butter (optional, for smoother melting)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly to prevent sticking.
- Make the shortbread base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually mix in the all-purpose flour and salt until a smooth dough forms.
- Press and bake the base: Evenly press the dough into the bottom of your prepared baking pan. Bake for 18 to 20 minutes, or until the shortbread is lightly golden. Remove from oven and allow to cool completely.
- Toast the coconut: Spread the sweetened shredded coconut evenly on a baking sheet. Toast in the oven at 350°F for about 5 to 7 minutes, stirring occasionally to ensure even browning and to avoid burning. Set aside once golden.
- Prepare the caramel topping: In a microwave-safe bowl, combine the soft caramels, milk (or heavy cream), and salt. Microwave in 30-second intervals, stirring after each until the caramel is fully melted and smooth. Stir in the vanilla extract, then carefully fold in the toasted coconut until well combined.
- Assemble the topping: Spread the caramel-coconut mixture evenly over the cooled shortbread base. Let it set for about 15 to 20 minutes at room temperature until firm.
- Melt the chocolate: Place the chocolate chips and optional coconut oil or butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until the chocolate is fully melted and smooth.
- Add the chocolate layer: Drizzle the melted chocolate over the top of the caramel-coconut layer using a spoon or piping bag to create a decorative pattern. Optionally, you can lift the bars out of the pan and dip or spread a thin chocolate layer on the bottom for extra indulgence.
- Cool and serve: Allow the bars to cool completely at room temperature or chill them in the refrigerator for about 30 minutes to firm up the chocolate layer. Once set, slice into squares or bars and serve.
Notes
- Use parchment paper for easy removal of bars from the baking pan.
- Watch the coconut carefully while toasting to prevent burning, which happens quickly.
- For a richer caramel flavor, substitute heavy cream for milk in the topping.
- You can substitute vegan butter and dairy-free caramels to make these bars vegan.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
