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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Line an 8×8-inch baking pan with parchment paper, allowing overhang for easy extraction of the finished bars.
- 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.
- 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.
- Coconut Transformation: Toast shredded coconut in a dry skillet, stirring constantly until it develops a rich, amber color and releases a nutty fragrance.
- 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.
- Coconut Layering: Sprinkle toasted coconut across the caramel layer, gently pressing to ensure it adheres securely.
- 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.
- 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