Samoa Cookie Bars

Okay, friend—if you’re as obsessed with those famous Girl Scout Samoa cookies as I am, then buckle up because Samoa Cookie Bars are about to rock your dessert world. Imagine a buttery shortbread base, a gooey layer of golden caramel mixed with toasted coconut, and a final drizzle (okay, generous drizzle) of rich dark chocolate. Yup, it’s everything you love about the cookie—but in bar form. And bonus: you don’t have to wait for cookie season to roll around!

These bars are chewy, sweet, slightly salty, and totally addictive. Perfect for bake sales, potlucks, or just sneaking from the fridge at midnight—no judgment here.

Why You’ll Love Samoa Cookie Bars

Shortcut to Samoa Heaven: All the iconic Samoa flavors, no cookie cutters or waiting for a Girl Scout troop to show up.

Chewy + Crunchy: The combo of buttery base, gooey caramel, and crispy coconut gives you the best textures in every bite.

Crowd Favorite: These bars disappear fast—trust me, make a double batch if you’re sharing.

Make-Ahead Friendly: They chill beautifully in the fridge, so they’re perfect to prep ahead for parties or gifts.

Easy Layers, Big Impact: Don’t be intimidated—the layers are simple, and the payoff is huge in flavor.

Ingredients in Samoa Cookie Bars

Let’s break down what makes these bars so irresistible:

For the Shortbread Base

• Butter: The rich, creamy base of the shortbread layer. Use unsalted so you can control the salt.
• Sugar: For that classic sweet, crumbly bite.
• Vanilla Extract: Adds warmth and a hint of flavor.
• All-Purpose Flour: Holds everything together and keeps the crust tender and light.
• Salt: Just a pinch to balance the sweetness and enhance all the flavors.

For the Caramel Coconut Layer

• Soft Caramels: Store-bought caramel candies (like Kraft) work great and save time.
• Heavy Cream or Milk: Helps melt the caramels into a silky, pourable sauce.
• Sweetened Shredded Coconut: Toasted to golden perfection for that nutty, crunchy layer.
• Salt (Optional): A little pinch to cut through the richness of the caramel.

For the Chocolate Drizzle

• Dark or Semi-Sweet Chocolate Chips: Melted for the final flourish.
• Coconut Oil (Optional): Makes the melted chocolate smooth and glossy.

Instructions

Let’s dive into the steps to create this caramel-coconut-chocolate dream:

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, leaving a bit of overhang for easy removal later.

Make the Shortbread Base

In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract and salt, then gradually add the flour until a soft dough forms. Press the dough evenly into the bottom of the prepared baking dish.

Bake for about 20–22 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the next layer.

Toast the Coconut

Spread the shredded coconut on a baking sheet and toast in the oven for about 5–7 minutes, stirring once or twice, until golden and fragrant. Keep an eye on it—it toasts fast!

Make the Caramel Layer

In a saucepan or microwave-safe bowl, melt the caramels with a splash of heavy cream, stirring until smooth. Fold in the toasted coconut and a pinch of salt (if using). Spread this mixture evenly over the cooled shortbread crust.

Chocolate Drizzle Time

Melt the chocolate chips with a bit of coconut oil (if using) in the microwave or over a double boiler until smooth. Drizzle over the caramel coconut layer. You can use a spoon, fork, or piping bag for pretty zigzags.

Chill and Slice

Refrigerate the bars for at least 30–60 minutes, or until set. Use the parchment overhang to lift the bars from the pan, then slice into squares or bars.

Serve and Enjoy

Grab one (or three), and savor that chewy, chocolatey, coconutty goodness. Heaven in every bite.

How to Serve Samoa Cookie Bars

At Room Temp: They’re perfect as-is for lunchboxes, dessert trays, or coffee break treats.

Chilled: Serve straight from the fridge for a firmer bite and extra chewiness.

With Ice Cream: A scoop of vanilla ice cream on the side takes these bars to next-level indulgence.

As Gifts: Wrap in parchment and tie with twine for the sweetest edible gifts or party favors.

Topped with Sea Salt: Sprinkle flaky salt on top for a salted caramel twist!

Additional Tips

Don’t Skip Toasting the Coconut: It adds an amazing nutty depth and prevents the bars from tasting overly sweet.

Want to Make Your Own Caramel? Go for it! A homemade salted caramel sauce would be next-level.

Use Good Chocolate: Since the chocolate’s a finishing touch, the better the quality, the better the flavor.

Keep Them Chilled for Clean Cuts: Cold bars slice much cleaner—use a sharp knife and wipe between cuts.

Double the Batch: These bars go fast! If you’re serving a crowd, definitely make two pans.

FAQ Section

Q1: Can I use homemade caramel instead of store-bought?
A1: Absolutely! If you have the time, homemade caramel adds even more richness and flavor.

Q2: How long do Samoa Cookie Bars last?
A2: They’ll stay fresh in an airtight container for up to 5 days at room temp, or up to a week in the fridge.

Q3: Can I freeze these bars?
A3: Yep! Freeze them in a single layer or with parchment between layers. Thaw in the fridge overnight.

Q4: Can I use unsweetened coconut?
A4: You can, but the flavor and sweetness will be different. Sweetened coconut gives that classic Samoa taste.

Q5: What size pan should I use?
A5: An 8×8-inch pan works well for thick bars. Use a 9×13 if you want thinner, more bite-sized pieces.

Q6: Can I make these gluten-free?
A6: Yes! Just use your favorite 1:1 gluten-free flour blend for the shortbread base.

Q7: Is there a dairy-free option?
A7: Substitute with plant-based butter, dairy-free caramels, and vegan chocolate for a dairy-free version.

Q8: How do I toast coconut without burning it?
A8: Spread it evenly and stir halfway through. Keep a close eye—it can go from golden to burnt quickly.

Q9: Can I add nuts?
A9: Sure! Chopped pecans or almonds would be a great addition to the caramel layer.

Q10: What’s the best way to drizzle chocolate neatly?
A10: Use a piping bag or zip-top bag with the corner snipped off for clean, even zigzags.

Conclusion

These Samoa Cookie Bars are what dessert dreams are made of—sweet, chewy, chocolate-drizzled, and totally crave-worthy. They bring all the joy of your favorite cookie with way less fuss. Whether you’re sharing them with friends, serving them up at a gathering, or keeping them stashed in the fridge for whenever that sweet tooth hits… this one’s a keeper. So go ahead, make a batch—you deserve a little coconut caramel bliss.

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