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
Scale
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.
