Magic Samoa Cookie Bars Recipe: Effortless Sweet Bliss

Chocolate drizzles and toasted coconut make these samoa cookie bars a delectable treat that will transport you straight to dessert heaven.

The classic girl scout cookie flavor bursts through every single bite of this homemade version.

Rich caramel notes dance alongside crisp shortbread and sweet coconut shavings.

These bars offer a decadent twist on the beloved childhood favorite.

Each layer combines perfectly to create a mouthwatering experience that goes beyond ordinary desserts.

The recipe captures the essence of comfort and indulgence in one simple, stunning creation.

You won’t be able to resist these irresistible bars that promise pure sugary bliss.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 330 kcal

Servings: 17

Samoa Cookie Bars Ingredient Breakdown

• All-Purpose Flour: Provides structure and classic texture for the buttery foundation.
• Granulated Sugar: Adds sweetness and helps create a crisp, golden bottom layer.
• Unsalted Butter: Creates richness and tender crumb, select high-quality European-style butter for best results.
• Vanilla Extract: Enhances overall flavor complexity, choose pure extract for deeper taste.
• Salt: Balances sweetness and intensifies other flavors.

• Shredded Coconut: Brings tropical texture and signature Samoa cookie character, select unsweetened for more authentic flavor.
• Caramel Sauce: Delivers rich, golden sweetness, homemade or high-quality store-bought works perfectly.
• Heavy Cream: Smooths caramel and adds luxurious consistency.

• Chocolate Chips: Provides classic chocolate finish, semi-sweet works best for balanced sweetness.
• Vegetable Oil: Helps create smooth, drizzleable chocolate consistency.

What You’ll Need to Make Samoa Cookie Bars Easily

• 8×8-inch baking pan: Perfect for creating the shortbread base and layering the bars.
• Parchment paper: Essential for easy removal and clean cutting of the bars.
• Medium-sized mixing bowl: Ideal for combining shortbread ingredients.
• Dry skillet: Used for toasting coconut evenly and bringing out its rich flavor.
• Saucepan: Necessary for heating and mixing caramel sauce.
• Spoon or spatula: Helps spread dough and smooth caramel layer.
• Microwave-safe bowl: Used for melting chocolate smoothly.
• Sharp knife: Required for cutting bars into clean, precise pieces.

How to Build and Bake Samoa Cookie Bars

• Craft the Cookie Base

Warm up the oven to a cozy 350F. Grab an 8-inch pan and line it with parchment paper, letting the edges hang over for easy lifting. Mix softened butter, sugar, vanilla, and a pinch of salt until creamy. Fold in flour until the dough feels just right. Press the mixture evenly into the pan like you’re making a delicious sandy landscape. Bake until the edges turn a beautiful golden brown, about 12-15 minutes.

• Transform the Coconut

Toss shredded coconut into a dry skillet. Dance it around over medium heat, stirring constantly until it turns a gorgeous toasty brown. Watch it like a hawk – burnt coconut is not your friend! Once it’s perfectly golden and smelling amazing, set it aside to cool down.

• Create the Caramel

Blend caramel sauce, cream, and a splash of vanilla in a pan. Warm it up until it’s silky smooth. Pour this liquid gold over your cooled cookie base. Shower the toasted coconut across the caramel, gently pressing it into place so it becomes one with the layer.

• Chocolate Finale

Melt chocolate chips with a touch of oil, stirring in short bursts until glossy and smooth. Drizzle the chocolate in elegant zigzags across the coconut landscape. Let it chill and set, either on the counter or for a quick finish, in the refrigerator.

• Slice and Celebrate

Once the chocolate has hardened, lift the entire creation out using the parchment paper. Slice into squares that showcase all those delicious layers. Enjoy your homemade Samoa Cookie Bar adventure!

Customize Samoa Cookie Bars Your Way

• Keep a close eye on shredded coconut while toasting, stirring constantly to prevent burning and ensure even golden-brown color for maximum flavor.
• Prepare the Samoa Cookie Bars up to 3 days in advance and store in an airtight container at room temperature, keeping layers intact and flavors developing.
• Replace regular flour with gluten-free all-purpose flour blend to make these bars accessible for those with wheat sensitivities without compromising taste or texture.
• Substitute butter with coconut oil or vegan butter, and use dairy-free chocolate chips to create a delicious version suitable for lactose-intolerant or vegan friends.
• For a quick summer treat, skip the shortbread baking and use graham cracker crumbs mixed with melted butter as a no-bake base, pressing firmly into the pan for a cooler alternative.

Tips for Serving Samoa Cookie Bars Like a Pro

• Party Platter Paradise: Arrange bars on a rustic wooden board with scattered toasted coconut and chocolate drizzle for an Instagram-worthy dessert presentation.
• Complementary Companion Treats: Serve alongside a scoop of vanilla bean ice cream or pair with a hot espresso to enhance the rich caramel and chocolate flavors.
• Gifting Glamour: Package individual bars in clear cellophane bags tied with twine, creating delightful homemade gifts for friends, family, or holiday gatherings.
• Sweet Brunch Brilliance: Include these bars on a weekend brunch dessert spread, offering a decadent treat that complements coffee and morning pastries.

Save Samoa Cookie Bars Without Losing Texture

• Store bars in an airtight container between layers of parchment paper to prevent sticking and maintain texture. Keep refrigerated for up to 5 days, ensuring maximum freshness and flavor preservation.
• Wrap individual bars tightly in plastic wrap, then place in freezer-safe container. Freeze for up to 3 months, allowing easy grab-and-go treats whenever sweet cravings strike.
• If serving within 24 hours, keep bars at room temperature in sealed container. Avoid direct sunlight or warm areas to prevent chocolate from melting or caramel from becoming too soft.
• Prepare bars up to 2 days before serving. Complete entire recipe, store properly, and enjoy minimal prep work when ready to share with family and friends.

FAQs

• What are the main ingredients needed for Samoa Cookie Bars?

The main ingredients include butter, sugar, flour, vanilla extract, caramel sauce, heavy cream, shredded coconut, and chocolate chips.

• How long does it take to make Samoa Cookie Bars?

The total preparation and baking time is approximately 45-60 minutes, including cooling and setting periods.

• Can I make these bars gluten-free?

Yes, you can substitute the regular flour with a gluten-free flour blend to make the recipe gluten-free.

• Do I need any special equipment to make these bars?

You’ll need an 8×8-inch baking pan, parchment paper, a skillet for toasting coconut, and basic mixing bowls and utensils.

Irresistible Samoa Cookie Bars Recipe

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4.6 from 28 reviews

• Total Time: 1 hour
• Yield: 17 1x

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Description

Samoa Cookie Bars combine classic Girl Scout cookie flavors in a delightful homemade dessert bar. Caramel, chocolate, and toasted coconut layers create an irresistible treat that connects nostalgia with modern baking creativity. You’ll savor each rich, memorable bite.

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Ingredients

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• 1 ½ cups caramel candies (or caramel bits)
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 cup sweetened toasted coconut
• ½ cup semi-sweet chocolate chips
• ¼ cup salt
• 3 tbsps heavy cream
• 2 sticks butter, softened
• 1 tsp vanilla extract
• ¼ tsp salt
• ¼ cup milk chocolate chips (optional)

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Instructions

1. Preparation: Line an 8×8-inch baking pan with parchment paper, allowing overhang for easy extraction of the finished bars.
2. Crust Creation: Whip butter and sugar into a creamy blend, mixing in vanilla and salt. Gradually integrate flour until a uniform dough emerges. Press the shortbread mixture evenly into the prepared pan, smoothing the surface with a spoon.
3. Baking Foundation: Roast the crust in a preheated 350F (175C) oven until it transforms to a golden-brown shade, roughly 12-15 minutes. Allow to cool completely.
4. Coconut Transformation: Toast shredded coconut in a dry skillet, stirring constantly until it develops a rich, amber color and releases a nutty fragrance.
5. Caramel Infusion: Heat caramel sauce, heavy cream, and vanilla in a saucepan, stirring until the mixture becomes silky and uniform. Pour the warm caramel evenly over the cooled crust.
6. Coconut Layering: Sprinkle toasted coconut across the caramel layer, gently pressing to ensure it adheres securely.
7. Chocolate Finale: Melt chocolate chips with vegetable oil in short microwave bursts, stirring between intervals to create a glossy consistency. Drizzle the melted chocolate in an elegant zigzag pattern over the coconut layer.
8. Finishing Touch: Refrigerate or allow the bars to set at room temperature until completely cool. Lift from the pan using parchment paper, then slice into delectable squares. Serve and indulge in the rich, decadent Samoa Cookie Bars.

Notes

• Prevent Crumbly Crust: Ensure butter is at room temperature and cream thoroughly with sugar to create a smooth, cohesive shortbread base that holds together perfectly.
• Toasting Coconut Carefully: Watch coconut closely while toasting, stirring constantly to avoid burning. Golden-brown color and nutty aroma indicate ideal toasting point.
• Chocolate Drizzling Technique: Use a squeeze bottle or spoon with a narrow tip for precise chocolate drizzling. Maintain a consistent, light hand to create beautiful zigzag patterns.
• Storage and Freshness: Store bars in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. Bring to room temperature before serving for optimal texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 17
• Calories: 330
• Sugar: 24 g
• Sodium: 90 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg