Samoa Cookie Bars are a delightful take on the beloved Girl Scout cookie, combining the irresistible flavors of buttery shortbread, caramel, toasted coconut, and chocolate into easy-to-make bars. These bars offer all the sweet, gooey, and crunchy goodness of the classic Samoa cookie, but in a simpler format that’s perfect for sharing. With a chewy caramel coconut topping and a drizzle of rich chocolate over a crisp shortbread base, Samoa Cookie Bars are an indulgent treat that will satisfy any sweet tooth. They’re perfect for parties, bake sales, or whenever you’re craving a little homemade decadence.
Ingredients
For the shortbread base:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
For the topping:
- 2 cups sweetened shredded coconut
- 11 oz caramel candies or 1 cup caramel sauce
- 2 tbsp milk
- 1 cup semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or shortening (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Make the shortbread base: In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract, then gradually add the flour and salt, stirring until the dough comes together. Press the dough evenly into the prepared baking dish and bake for 15-18 minutes, or until the edges are lightly golden. Let the shortbread cool completely.
- Toast the coconut: While the shortbread cools, spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally, until golden brown. Keep an eye on it to avoid burning.
- Prepare the caramel topping: In a microwave-safe bowl, melt the caramel candies with the milk in 30-second intervals, stirring between each, until smooth. Stir in the toasted coconut.
- Assemble the bars: Spread the caramel coconut mixture evenly over the cooled shortbread base. Let it set for about 10-15 minutes.
- Add the chocolate drizzle: Melt the chocolate chips with the coconut oil (if using) in the microwave in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the top of the bars in a decorative pattern.
- Chill and slice: Place the bars in the refrigerator for about 30 minutes to set the caramel and chocolate. Once set, slice into squares or bars and serve.
These Samoa Cookie Bars are a perfect blend of textures and flavors, offering a deliciously indulgent twist on a classic favorite that’s sure to impress at any gathering!
