If you have a soft spot for that iconic Girl Scout cookie flavor, wait until you dive into this Samoa Cookie Bars Recipe. This irresistible treat captures every bit of that caramel, coconut, and chocolate goodness in one rich and chewy bar, perfect for sharing or savoring solo. The blend of buttery shortbread, toasted coconut, luscious caramel, and melty chocolate creates a mouthwatering harmony that is as nostalgic as it is satisfying. Whether you’re baking for a crowd or a cozy night in, these bars are bound to become your new favorite go-to dessert.
Ingredients You’ll Need
All the magic of this Samoa Cookie Bars Recipe starts with simple, well-chosen ingredients. Each adds its own charm — from the buttery shortbread base that anchors every bite to the toasted coconut that brings a toasty crunch and the velvety chocolate that pulls it all together.
- Unsalted butter (1 cup/2 sticks, softened): Essential for that crumbly, melt-in-your-mouth shortbread foundation.
- Granulated sugar (1/2 cup): Sweetens the base just enough without overpowering the other flavors.
- All-purpose flour (2 cups): Provides the structure and texture for the shortbread.
- Salt (1/4 tsp + 1/4 tsp): Enhances all the flavors and balances the sweetness.
- Sweetened shredded coconut (3 cups): Toasted for that signature coconut crunch and flavor.
- Soft caramels (12 oz or 1 bag): The decadent, chewy heart of the topping that brings rich buttery caramel taste.
- Milk or heavy cream (3 tbsp): Helps melt the caramels smoothly and gives the topping a luscious finish.
- Vanilla extract (1/2 tsp): Adds warmth and depth to the caramel mixture.
- Semisweet or dark chocolate chips (1 cup): Brings bittersweet balance and a glossy finish.
- Coconut oil or butter (1 tsp, optional): Used for a silkier chocolate melt and easier drizzling.
How to Make Samoa Cookie Bars Recipe
Step 1: Prepare the Shortbread Base
Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper or lightly grease it to prevent sticking. Start by creaming the softened butter and sugar together until the mixture is light and fluffy — this step is key for a tender, buttery shortbread. Next, stir in the flour and salt until everything comes together into a smooth dough. Press this dough evenly into your prepared pan to form the base, then bake it for about 18 to 20 minutes until it’s lightly golden around the edges. Let the shortbread cool completely before moving on; this will keep the layers distinct and perfect for slicing later.
Step 2: Toast the Coconut
While the shortbread is baking, spread your shredded coconut on a baking sheet and pop it into the oven for about 5 to 7 minutes. Toasting the coconut intensifies its flavor and adds a wonderful golden color, but watch it closely as it can go from perfectly toasted to burnt in a minute. Stir occasionally to ensure even toasting, then set it aside to cool.
Step 3: Make the Caramel Coconut Topping
In a microwave-safe bowl, melt the soft caramels with milk and salt in 30-second bursts, stirring between each until you achieve a smooth, velvety caramel sauce. Stir in the vanilla extract for that extra cozy note, then fold in the toasted coconut until thoroughly coated. Spread this luscious caramel-coconut mix evenly over the cooled shortbread base and allow it to set for 15 to 20 minutes. This step allows the topping to firm up nicely, creating that perfect layered texture you expect from a Samoa Cookie Bars Recipe.
Step 4: Add the Chocolate Layer
Finally, melt your chocolate chips together with a touch of coconut oil or butter if you like, using short microwave intervals and stirring until glossy and smooth. Drizzle or spoon the melted chocolate generously over the caramel layer to create a beautiful finishing touch. For a playful twist, you can even lift the bars and dip the bottoms into chocolate for a double chocolate effect. Let the bars cool completely or pop them in the fridge for about 30 minutes before slicing into squares or bars — this chilling step makes for neat, clean slices every time.
How to Serve Samoa Cookie Bars Recipe
Garnishes
A little extra flair goes a long way with these bars. Try sprinkling some toasted coconut on top just before the chocolate sets for an eye-catching finish. A light drizzle of extra caramel or dark chocolate can also amp up the indulgence factor. Fresh mint leaves nearby can add a vibrant pop of color and a refreshing contrast.
Side Dishes
Samoa Cookie Bars pair beautifully with a cup of hot coffee or a creamy latte, balancing their rich flavors with warm, comforting sips. For a fun twist at gatherings, serve alongside vanilla ice cream or a dollop of freshly whipped cream to elevate every bite with creamy contrast.
Creative Ways to Present
These bars make for fantastic gifts when wrapped individually in parchment paper tied with twine. Alternatively, arrange them on a rustic wooden board or a pretty tray sprinkled with some leftover toasted coconut for a casual but thoughtfully styled dessert spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Samoa Cookie Bars in an airtight container at room temperature for up to 3 days. They remain soft yet maintain that delightful chewiness, perfect for an anytime treat.
Freezing
If you want to keep these bars longer, they freeze beautifully. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. When you’re ready for a taste, just thaw them in the fridge or at room temperature. The caramel and coconut flavors hold up wonderfully, making it an easy make-ahead dessert option.
Reheating
For that freshly-baked warm experience, pop the bars in the microwave for about 10 to 15 seconds, just enough to soften the chocolate and caramel without melting them completely. This simple trick revives all the gooey goodness and makes every bite heavenly.
FAQs
Can I use dark chocolate instead of semisweet?
Absolutely! Dark chocolate adds a richer, slightly more bitter note that contrasts beautifully with the sweetness of the caramel and coconut. Choose your favorite intensity to suit your taste.
Is there a substitute for shredded coconut?
Shredded coconut is pretty central to this recipe’s texture and flavor, but you could experiment with flaked coconut for a chunkier bite or desiccated coconut for finer texture, though the latter won’t toast quite the same way.
Can I make these bars vegan?
With some swaps such as vegan butter, dairy-free caramel alternatives, and vegan chocolate, you can certainly make a vegan version. Just be sure all ingredients are labeled vegan to keep the integrity of the bars.
How thick should I press the shortbread base?
Pressing the dough evenly to about a half-inch thickness gives a sturdy yet tender base that holds the toppings nicely without being too dense or too thin and crumbly.
Can I use a different size pan?
Using a 9×13-inch pan is ideal for the right thickness and baking time. If you use a smaller pan, the bars will be thicker and need a longer bake; larger pans will thin them out and shorten baking. Adjust accordingly and keep an eye on the baking progress.
Final Thoughts
This Samoa Cookie Bars Recipe is a guaranteed crowd-pleaser that brings the best of a beloved classic cookie into bar form — easy to slice, share, and enjoy. The combination of buttery shortbread, toasted coconut, rich caramel, and smooth chocolate is just pure delight in every bite. I hope you’ll love making and eating these bars as much as I do. Happy baking!
Print
Samoa Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully rich and chewy Samoa Cookie Bars inspired by the classic Girl Scout cookie, featuring a buttery shortbread base topped with toasted coconut caramel and drizzled with smooth chocolate. Perfect for satisfying your sweet tooth with layers of flavor and texture in every bite.
Ingredients
Shortbread Base
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Topping
- 3 cups sweetened shredded coconut
- 12 oz (1 bag) soft caramels or caramel bits
- 3 tbsp milk or heavy cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Chocolate Layer
- 1 cup semisweet or dark chocolate chips
- 1 tsp coconut oil or butter (optional, for smoother melting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or grease it lightly to prevent sticking.
- Make the Shortbread Base: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Gradually mix in the all-purpose flour and salt until a dough forms.
- Shape and Bake Shortbread: Press the dough evenly into the prepared baking dish’s bottom. Bake for 18 to 20 minutes, or until the surface turns lightly golden. Remove from the oven and let it cool completely.
- Toast the Coconut: Spread the shredded coconut evenly on a baking sheet. Toast it in the oven for 5 to 7 minutes, stirring occasionally to ensure even browning. Keep a close eye to prevent burning. Once toasted, set aside.
- Prepare Caramel Topping: In a microwave-safe bowl, melt the caramels together with milk and salt in 30-second increments, stirring well after each. Once smooth, stir in the vanilla extract, then fold in the toasted coconut until thoroughly combined.
- Assemble Caramel Layer: Spread the caramel-coconut mixture evenly over the cooled shortbread base. Let it set for approximately 15 to 20 minutes, or until firm to the touch.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips with the optional coconut oil or butter in 20-second bursts, stirring after each session until smooth and glossy.
- Decorate Bars with Chocolate: Drizzle the melted chocolate over the caramel topping using a spoon or piping bag for a decorative finish. For added indulgence, carefully lift the bars out and optionally spread a thin layer of chocolate on the bottom side.
- Chill and Serve: Allow the bars to cool completely at room temperature or place them in the refrigerator for about 30 minutes to set the chocolate. Once firm, cut into squares or bars and serve.
Notes
- Use softened butter for easier creaming and better texture in the shortbread base.
- Keep a close watch while toasting coconut as it can burn quickly.
- If caramels are too stiff, adding a bit more milk can help achieve a smooth texture.
- Adding coconut oil or butter while melting chocolate prevents seizing and ensures a silky consistency.
- Store the bars in an airtight container at room temperature or in the fridge to keep them fresh.
