If you adore the tantalizing flavors of caramel, toasted coconut, and rich chocolate all nestled on a buttery shortbread crust, then you are in for an absolute treat with this Samoa Cookie Bars Recipe. It’s like capturing the magic of your favorite Girl Scout cookie in a delightful bar form, perfect for sharing with friends or savoring all to yourself. Each bite delivers a perfect balance of textures and tastes—crispy, chewy, creamy, and chocolatey—making these bars irresistibly addictive. Trust me, once you try this Samoa Cookie Bars Recipe, it will quickly become a staple in your dessert rotation.
Ingredients You’ll Need
These straightforward ingredients come together to create a symphony of flavor and texture. The buttery shortbread serves as a crisp foundation, while the toasted coconut and caramel bring a chewy sweetness that’s enhanced by the rich, melted chocolate topping. Let’s break down exactly what you’ll need to accomplish this delicious feat.
- Unsalted butter (1 cup / 2 sticks): Provides the essential richness for a tender, flavorful shortbread base.
- Granulated sugar (1/2 cup): Adds sweetness and helps create the perfect texture in the crust.
- All-purpose flour (2 cups): The structural backbone for your shortbread, ensuring it holds together beautifully.
- Salt (1/4 tsp + 1/4 tsp): Enhances all the flavors and balances the sweetness in the crust and caramel topping.
- Sweetened shredded coconut (3 cups): Toasted to golden perfection for that signature chewy and toasty element.
- Soft caramels (12 oz or 1 bag): Melted to create a luscious, sticky layer that binds everything together.
- Milk or heavy cream (3 tbsp): Adds creaminess and smoothness to the caramel layer.
- Vanilla extract (1/2 tsp): Brings warmth and depth to the caramel topping.
- Semisweet or dark chocolate chips (1 cup): Melted for a decadent, glossy drizzle that complements the caramel and coconut perfectly.
- Coconut oil or butter (1 tsp, optional): Helps melt the chocolate smoothly for a shiny finish.
How to Make Samoa Cookie Bars Recipe
Step 1: Prepare Your Base
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch pan with parchment paper or lightly greasing it to ensure easy removal later. Then, cream together the softened butter and granulated sugar until light and fluffy—this process is crucial as it incorporates air, giving your shortbread a tender crumb. Add the flour and salt next, mixing just until a dough forms. Press this dough evenly into the baking pan, making sure it reaches all corners to create a sturdy yet buttery base. Bake it for 18 to 20 minutes until it turns a lovely light golden color. Once out of the oven, let it cool completely so the bars hold their shape as you build the layers.
Step 2: Toast the Coconut
While the base bakes or cools, spread your shredded coconut on a baking sheet for toasting. Place it in the oven for about 5 to 7 minutes, stirring occasionally to toast evenly. Keep a close eye on it to avoid any burning; you want golden brown, fragrant coconut that adds texture and an irresistible nutty flavor to your bars. Once toasted, set it aside to cool slightly before combining it with the caramel.
Step 3: Craft the Caramel Coconut Topping
In a microwave-safe bowl, melt your soft caramels and milk together in 30-second bursts, stirring after each interval until smooth and creamy. Stir in salt and vanilla extract to elevate the flavors. Next, fold the toasted coconut into your caramel mixture until every bit is coated beautifully. Spread this luscious topping evenly over your cooled shortbread base. Let it set for about 15 to 20 minutes so it firms up nicely before adding the final touch.
Step 4: Add the Chocolate Finish
Melt the chocolate chips with the optional coconut oil or butter in short 20-second intervals in the microwave, stirring until you achieve a glossy, smooth consistency. You can drizzle the melted chocolate elegantly over the top of the caramel coconut layer using a spoon or piping bag—this creates a beautiful contrast and that familiar Samoa cookie look. If you want to go the extra mile, carefully lift the bars out of the pan and dip or spread some chocolate on the bottom for a double-layered chocolate experience. Allow the bars to cool completely, or for faster setting, chill them in the fridge for about 30 minutes before slicing into squares or bars.
How to Serve Samoa Cookie Bars Recipe
Garnishes
For an extra touch of elegance, sprinkle some finely shredded toasted coconut over the chocolate drizzle right before it sets. It adds a fresh crunch and visually ties the bars to their traditional inspiration. A light dusting of flaky sea salt can also enhance the sweet and salty balance, making each bite even more memorable.
Side Dishes
These bars are superbly indulgent on their own but also pair wonderfully with a cup of freshly brewed coffee, a scoop of vanilla ice cream, or a dollop of whipped cream. The warm bitterness of coffee or the cold creaminess of ice cream contrasts beautifully with the rich layers of caramel, chocolate, and toasted coconut.
Creative Ways to Present
For special occasions or gifting, arrange the Samoa Cookie Bars Recipe squares in a decorative tin lined with parchment paper. Add a ribbon and a handwritten note for a warm, homemade touch. You can also serve them on a dessert platter alongside fresh berries or mint leaves to brighten the presentation and provide a burst of freshness that balances the sweetness.
Make Ahead and Storage
Storing Leftovers
These bars keep well for up to 5 days when stored in an airtight container at room temperature. This helps maintain the perfect balance between a crisp shortbread and chewy caramel topping. If your kitchen tends to be warm, it’s best to keep them in a cool area or the refrigerator to prevent the chocolate from melting.
Freezing
If you want to make these bars ahead for holidays or gatherings, simply wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. They freeze beautifully for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator for the best texture and flavor preservation.
Reheating
While these bars are typically enjoyed at room temperature or chilled, you can warm them slightly by placing a bar in the microwave for 10 to 15 seconds to soften the chocolate and caramel slightly. Be careful not to overdo it, or the bars might become too gooey and lose their structure.
FAQs
Can I use store-bought caramel sauce instead of soft caramels?
Yes, you can substitute with a good quality caramel sauce, but be mindful of its consistency. You may need to adjust the amount and thickness by simmering it slightly to reduce excess moisture so the topping sets properly on the bars.
Is it necessary to toast the coconut first?
Toasting the coconut adds depth of flavor and a wonderful crunch that mimics the signature taste of Samoa cookies, so it is highly recommended. Untoasted coconut can taste a bit raw and may not provide that lovely toasty aroma.
What kind of chocolate works best for these bars?
Semisweet or dark chocolate chips are ideal to balance the sweet caramel and coconut layers. You can experiment with milk chocolate if you prefer a sweeter, creamier finish, but the bittersweet nature of semisweet or dark often provides a better flavor contrast.
Can I make these bars gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend to replace the regular flour in the shortbread base. Just ensure your other ingredients like caramels and chocolate chips are also gluten-free.
How do I cut the bars cleanly without them crumbling?
For neat, perfect squares, chill the bars thoroughly in the fridge before cutting. Use a sharp knife, wiping it clean between cuts, and consider warming the knife slightly by running it under hot water and drying it before slicing.
Final Thoughts
Exploring the Samoa Cookie Bars Recipe is like giving yourself permission to indulge in something truly special and comforting. The combination of buttery shortbread, toasted coconut, gooey caramel, and silky chocolate makes for a bar that’s impossible to resist. Whether you’re baking for a crowd, gifting to a friend, or simply treating yourself, I wholeheartedly encourage you to give this recipe a try. It’s not just a dessert; it’s a celebration of classic flavors done right.
Print
Samoa Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Samoa Cookie Bars combine a buttery shortbread base with a toasted coconut and caramel topping, finished with a rich drizzle of melted chocolate. Inspired by the flavors of the classic Samoa Girl Scout Cookies, these bars offer a delightful mix of textures and tastes that are perfect for dessert or a sweet snack.
Ingredients
Shortbread Base
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
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
Chocolate Layer
- 1 cup semisweet or dark chocolate chips
- 1 tsp coconut oil or butter (optional, for smoother melting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the Shortbread Base: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Gradually mix in the all-purpose flour and salt until a dough forms.
- Press and Bake Base: Evenly press the shortbread dough into the bottom of your prepared baking dish. Bake the base for 18 to 20 minutes until it turns lightly golden. Remove from oven and allow it to cool completely.
- Toast the Coconut: Spread the shredded coconut evenly on a baking sheet. Toast in the oven for 5 to 7 minutes, stirring occasionally, until the coconut is golden and fragrant. Keep a close watch to prevent burning. Set aside to cool.
- Prepare Caramel Topping: In a microwave-safe bowl, melt the caramels with milk and salt by heating in 30-second intervals, stirring after each interval until smooth. Stir in vanilla extract, then fold in the toasted coconut thoroughly to combine.
- Assemble Topping: Spread the caramel and toasted coconut mixture evenly over the cooled shortbread base. Let it set for 15 to 20 minutes or until firm to the touch.
- Melt Chocolate: Melt the chocolate chips with coconut oil or butter (if using) in the microwave in 20-second bursts, stirring between each, until smooth and glossy.
- Decorate with Chocolate: Drizzle the melted chocolate over the top of the set caramel layer using a spoon or piping bag. For an optional twist, you can lift the bars out of the pan and dip or spread a thin chocolate layer on the bottom.
- Chill and Serve: Allow the bars to cool completely at room temperature or chill in the refrigerator for 30 minutes to firm up. Once set, slice into squares or bars and serve.
Notes
- Use parchment paper for easier removal and cleanup.
- Watch the coconut closely while toasting to avoid burning.
- Microwave caramel and chocolate in short intervals to prevent scorching.
- For firmer chocolate topping, chill the bars longer in the fridge before slicing.
- Store leftover bars in an airtight container at room temperature or in the fridge to maintain freshness.
