If you love Samoa Cookies (you know, those Girl Scout cookies with coconut, caramel, and chocolate), then get ready to meet your new best friend: Samoa Cookie Bars! These bars pack all the nostalgic flavors you love into a gooey, easy-to-make dessert that’s perfect for any occasion. Whether you’re looking to satisfy a cookie craving, make something fun for a party, or surprise your family with a treat, these Samoa-inspired bars are an absolute winner.

I’ve made these more times than I can count. It all started when I was craving Samoas but didn’t want to wait for Girl Scout cookie season. After a little experimentation, I figured out how to recreate those incredible layers of coconut, caramel, and chocolate—and without any complicated steps! What’s even better? These bars are baked in one pan and cut into squares, so they’re super easy to serve and share.

Why You’ll Love This Recipe:

All the flavors of Samoas – Sweet, caramel-y, coconut-y, and chocolatey in one bite.
No need to roll individual cookies – Just bake the layers in one pan.
Easier than traditional cookies – No cookie shaping or chilling required.
Crowd-pleasing – Perfect for parties, gatherings, or any occasion.
Decadent but not overly sweet – The balance of flavors is just right.
No fancy ingredients – Just pantry staples, plus some caramel sauce and chocolate.

Ingredients You’ll Need:

Butter – Unsalted, for the cookie crust and the caramel.
Sugar – A combination of white and brown sugar gives you the perfect sweetness and texture.
Flour – All-purpose flour works perfectly for the crust.
Baking powder – Just a bit to give the base a little lift.
Salt – A touch of salt helps balance the sweetness.
Shredded coconut – Toasted coconut is a must for that Samoa cookie flavor.
Caramel sauce – Store-bought or homemade—either way, it brings the gooey goodness.
Chocolate chips – Semisweet chocolate works best, but feel free to use milk chocolate if that’s more your style.
Vanilla extract – Adds a nice depth to the flavor.
Heavy cream – Just a little to help the chocolate melt smoothly.

(Note: A full list of ingredients with exact amounts is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Preheat your oven and prep your pan
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it so the bars are easy to remove once baked.

Step 2: Make the cookie crust
In a mixing bowl, combine the melted butter, sugar, flour, baking powder, and salt. Stir it all together until the mixture forms a soft dough. Press the dough into the bottom of the prepared pan in an even layer. Bake the crust for 12-15 minutes, until it’s lightly golden and set. While it bakes, prep the coconut!

Step 3: Toast the coconut
While the crust is baking, spread your shredded coconut in an even layer on a baking sheet. Toast it in the oven for 5–7 minutes, stirring halfway through, until it’s golden brown. Keep a close eye on it because it can go from golden to burnt very quickly.

Step 4: Assemble the Samoa layers
Once the crust is baked and slightly cooled, pour a generous layer of caramel sauce over it. Sprinkle the toasted coconut evenly on top of the caramel, pressing it down gently so it sticks.

Step 5: Melt the chocolate
In a microwave-safe bowl, melt the chocolate chips with a splash of heavy cream. Heat it in 20-30 second intervals, stirring in between, until the chocolate is fully melted and smooth. Drizzle the melted chocolate over the coconut layer, creating a beautiful zigzag pattern.

Step 6: Let them cool
Allow the bars to cool completely at room temperature or in the fridge to set the chocolate and caramel. This will make cutting them into neat squares a whole lot easier!

Step 7: Slice and serve
Once cooled and set, cut the bars into squares or rectangles. These bars are rich, so small pieces go a long way!

Helpful Tips:

Store them properly
These bars are best stored in an airtight container at room temperature for 3-4 days. If you want them to last a little longer, you can refrigerate them for up to a week.

Want extra caramel flavor?
Feel free to drizzle extra caramel sauce on top after you’ve added the chocolate drizzle for even more of that Samoa flavor!

Cutting them neatly
If you want perfectly neat squares, use a sharp knife and dip it in hot water before each cut. It’ll make slicing through the caramel and chocolate much easier.

To make these gluten-free
You can substitute the all-purpose flour with a gluten-free flour blend, and the recipe will still turn out beautifully!

Add a pinch of sea salt
For a fun contrast to the sweetness, sprinkle a little flaky sea salt over the top of the bars right before serving. It gives them a gourmet touch.

Frequently Asked Questions (FAQs):

Can I make these bars ahead of time?
Yes! These bars can be made up to 2 days in advance. They actually hold up really well in the fridge.

Can I freeze these Samoa cookie bars?
Absolutely! After they’ve cooled and set, wrap them tightly in plastic wrap or aluminum foil, then place them in an airtight container or freezer bag. They’ll keep in the freezer for up to 3 months. Just let them thaw at room temperature before serving.

What if I don’t have caramel sauce?
No worries! You can make your own caramel sauce by melting sugar and butter, but store-bought caramel sauce is an easy and time-saving alternative.

Can I use a different nut besides coconut?
While coconut is a classic in Samoa-inspired desserts, you can experiment with other nuts like chopped pecans or walnuts for a twist, though it won’t have the same flavor.

Preparation Time:

Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 40–45 minutes
Yields: About 12-16 bars (depending on how large you slice them)

These Samoa Cookie Bars have become one of my absolute favorite treats to make when I want something rich and indulgent, but still easy and fun to share. They’re perfect for a bake sale, a family gathering, or just as a sweet pick-me-up on a lazy afternoon.

Give them a try and let me know what you think! I promise they’re going to be a hit with anyone who takes a bite—there’s no better way to satisfy a craving for those classic Samoa cookies! Let me know how yours turn out or if you add any fun twists. I’d love to hear about it!