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
Scale
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.
