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
Scale
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.
