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Irresistible Samoas Cookie Bars

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These Samoas Cookie Bars are a delicious twist on the classic Girl Scout cookies, featuring layers of shortbread, caramel, toasted coconut, and chocolate drizzle. Perfect for sharing and easy to make!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup caramel sauce (store-bought or homemade)
  • 2 tablespoons heavy cream (optional, for smoother texture)
  • 1 1/2 cups sweetened shredded coconut
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, letting the edges hang over for easy removal.
  2. In a mixing bowl, cream together 1 cup (2 sticks) of softened butter, 1/2 cup granulated sugar, and 1/4 teaspoon salt until light and fluffy. Gradually add 2 cups of all-purpose flour and mix until a crumbly dough forms.
  3. Press the dough evenly into the prepared pan and bake for 18-20 minutes or until lightly golden. Let it cool completely.
  4. Spread 1 1/2 cups of sweetened shredded coconut onto a baking sheet. Toast in the oven at 350°F (175°C) for 5-7 minutes, stirring once, until golden brown.
  5. Heat 1 cup of caramel sauce with 2 tablespoons of heavy cream in a small saucepan over low heat to create a smoother consistency.
  6. Spread the warm caramel evenly over the cooled shortbread base. Sprinkle the toasted coconut evenly on top, gently pressing it into the caramel layer to ensure it sticks.
  7. Melt 1 cup of semi-sweet chocolate chips with 1 teaspoon of coconut oil or vegetable oil in a microwave or double boiler until smooth. Drizzle the melted chocolate over the coconut layer in zigzag patterns.
  8. Place the pan in the refrigerator for at least 1 hour to set the layers. Once firm, use the parchment paper to lift the bars out of the pan. Slice into squares or rectangles and serve.

Notes

[‘Use room-temperature butter for a smooth shortbread base.’, ‘Keep an eye on the coconut while toasting to avoid burning.’, ‘Add a splash of heavy cream to the caramel sauce for a smoother texture.’, ‘Chill the bars thoroughly before slicing for clean edges.’, ‘Use a piping bag or zip-top bag with the corner snipped for precise chocolate drizzles.’]

Nutrition

Keywords: Samoas, Cookie Bars, Caramel, Coconut, Chocolate, Dessert, Easy Recipe, Baking, Sweet Treat

Find it online: https://tessierecipes.com/irresistible-samoas-cookie-bars-recipe-you-must-try/