Samoa Cookie Bars
All the magic of the beloved Girl Scout Samoa cookies in easy-to-make bar form! These Samoa Cookie Bars have a buttery shortbread base, a gooey caramel-coconut layer, and a luscious drizzle of dark chocolate. Perfect for bake sales, parties, or satisfying your cookie cravings at home.
Ingredients
- For the Shortbread Base:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the Coconut Caramel Layer:
- 2½ cups sweetened shredded coconut
- 1½ cups soft caramels about 10 oz, unwrapped
- 3 tablespoons heavy cream
- For the Topping:
- ½ cup semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil optional, for smoother drizzle
Instructions
- Prepare the Oven:
- Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang.
- Make the Shortbread Base:
- In a mixing bowl, cream butter and sugar until light and fluffy. Add flour and salt, mixing until a dough forms. Press evenly into the bottom of the prepared pan.
- Bake the Base:
- Bake for 18–20 minutes, or until lightly golden at the edges. Remove from oven and let cool slightly.
- Toast the Coconut:
- While the base bakes, spread coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring once, until golden. Watch closely to avoid burning.
- Make the Caramel Mixture:
- In a saucepan over low heat, melt the caramels with heavy cream, stirring constantly until smooth. Remove from heat and stir in the toasted coconut.
- Assemble the Bars:
- Spread the coconut caramel mixture over the cooled shortbread base, pressing down evenly. Let set for 15–20 minutes at room temperature or refrigerate briefly to firm up.
- Add the Chocolate Drizzle:
- Melt chocolate chips with coconut oil (if using) in a microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle over the top of the bars.
- Cool and Slice:
- Let the chocolate set before slicing into squares or bars. Store at room temperature or in the fridge.
Notes
- For a nutty twist, add a handful of chopped pecans or almonds to the caramel layer.
- You can use homemade caramel if you prefer over store-bought caramels.
- These bars freeze beautifully — just wrap them tightly and store for up to 2 months.