Description
Samoa Cookie Bars are a bar version of the beloved Girl Scout cookie. They combine a buttery shortbread base with a layer of caramel-coated toasted coconut and are finished with a drizzle (and optional bottom layer) of dark chocolate. All the classic Samoa flavor, made easier!
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:
- 1 cup semisweet or dark chocolate chips
- 1 tsp coconut oil or butter (optional, for smoother melting)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
- Make the shortbread base: In a large bowl, cream together butter and sugar until light and fluffy. Mix in the flour and salt until a dough forms.
- Press the dough evenly into the bottom of the prepared baking dish. Bake for 18–20 minutes, or until lightly golden. Let cool.
- Toast the coconut: Spread shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until golden. Watch carefully to avoid burning. Set aside.
- Make the topping: In a microwave-safe bowl, melt the caramels with milk and salt in 30-second intervals, stirring until smooth. Stir in vanilla, then fold in the toasted coconut until well combined.
- Spread the caramel-coconut mixture evenly over the cooled shortbread base. Let set for about 15–20 minutes or until firm.
- Chocolate layer: Melt the chocolate chips with coconut oil in the microwave in 20-second intervals, stirring until smooth.
- Drizzle melted chocolate over the top of the bars using a spoon or piping bag. Optionally, spread a thin chocolate layer on the bottom by lifting the bars out and dipping or spreading.
- Allow bars to cool completely or chill in the fridge for 30 minutes before slicing into squares or bars.
Notes
- You can use homemade caramel if preferred—just ensure it’s thick enough to hold the topping together.
- For a gluten-free version, use a gluten-free all-purpose flour blend in the shortbread.
- If you’re short on time, press store-bought shortbread cookies into the base as a shortcut.
- These bars store well in an airtight container at room temperature for 3–4 days or can be refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg