If you adore the irresistible combination of chewy caramel, toasted coconut, rich chocolate, and buttery shortbread, then you are going to fall head over heels for this Samoa Cookie Bars Recipe. These bars capture the essence of the classic Samoa cookie in one delightful, easy-to-share dessert that’s perfect for any occasion. With layers of crisp shortbread, luscious caramel coconut topping, and a glossy chocolate finish, this treat radiates warmth and comfort, making every bite an absolute joy.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Samoa Cookie Bars Recipe lies in its simple yet purposeful ingredients. Each one plays a vital role in creating that perfect balance of textures and flavors—from the velvety shortbread base to the gooey caramel and crunchy coconut topping, finished with luscious chocolate. Here’s what you’ll need:
- Unsalted butter (1 cup or 2 sticks): The secret to a tender, flaky shortbread base with rich flavor.
- Granulated sugar (1/2 cup): Adds sweetness and helps create that light, fluffy texture in the dough.
- All-purpose flour (2 cups): The sturdy foundation for the shortbread, giving structure and a perfect crumb.
- Salt (1/4 tsp): Balances the sweetness and enhances all the other flavors in the base.
- Sweetened shredded coconut (3 cups): Toasted to golden perfection for that iconic chewy, nutty topping.
- Soft caramels or caramel bits (12 oz): Melted to create a luscious, sticky layer that holds everything together.
- Milk or heavy cream (3 tbsp): Makes the caramel smooth and spreadable without being too runny.
- Salt (1/4 tsp): Sprinkles a subtle contrast to the sweet caramel, elevating the flavor complexity.
- Vanilla extract (1/2 tsp): Infuses a warm depth to the caramel coconut mixture.
- Semisweet or dark chocolate chips (1 cup): For that rich, melt-in-your-mouth chocolate topping that completes the bars.
- Coconut oil or butter (1 tsp, optional): Helps the chocolate melt more smoothly and shine beautifully.
How to Make Samoa Cookie Bars Recipe
Step 1: Prepare the Shortbread Base
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch pan with parchment paper or greasing it lightly. In a large bowl, cream together the softened butter and sugar until the mixture looks light and fluffy—that’s the first sign of beautifully tender shortbread. Then add your flour and salt, mixing just until a dough forms. Press this dough evenly into your pan and bake it for around 18 to 20 minutes until it turns a gentle golden color. Let it cool completely, so it’s set and ready to be the perfect foundation for the next layers.
Step 2: Toast the Coconut
While the base cools, spread your shredded coconut on a baking sheet and pop it into the oven for 5 to 7 minutes. Keep an eye on it and stir occasionally; this toasting step is crucial for bringing out that deep, nutty flavor and lovely crunch that make the topping so special. Once it’s golden and aromatic, set it aside to cool.
Step 3: Make the Caramel Coconut Topping
In a microwave-safe bowl, gently melt the caramels with milk and salt in 30-second bursts, stirring each time to ensure a smooth, creamy consistency without burning. Stir in the vanilla extract for that warm, fragrant touch, then fold in the toasted coconut until every shred is happily coated in caramel goodness. This mix is the heart and soul of the Samoa Cookie Bars Recipe, bringing chewy sweetness and texture in abundance. Spread this delicious mixture evenly over your cooled shortbread and let it set for about 15 to 20 minutes. This waiting time lets everything firm up nicely for the chocolate topping.
Step 4: Add the Chocolate Layer
Melt your chocolate chips with the optional coconut oil or butter in the microwave in short 20-second intervals, stirring until silky and smooth. Drizzle this chocolate generously over the caramel coconut layer. You can use a spoon for a drizzled look or a piping bag for a more uniform spread. For an extra special touch, you can even dip the bottom of each bar in melted chocolate or spread a thin chocolate layer on the pan before pressing in the shortbread dough—making each bite even more decadent. Let the chocolate chill and harden by refrigerating the bars for at least 30 minutes before slicing.
How to Serve Samoa Cookie Bars Recipe
Garnishes
Enhance your Samoa Cookie Bars with some simple, stunning garnishes like a sprinkle of toasted coconut on top after the chocolate sets or a light dusting of powdered sugar for an elegant look. Fresh berries can also add a pop of color and a pleasantly tart counterbalance to the sweet richness.
Side Dishes
These bars pair beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent dessert experience. For a more casual treat, a cup of strong coffee or a glass of cold milk complements the complex flavors perfectly.
Creative Ways to Present
Give your Samoa Cookie Bars a fun makeover by serving them as mini bites on skewers for parties or cutting them into festive shapes using cookie cutters. Layer them in a transparent glass trifle dish with whipped cream and toasted coconut for a show-stopping dessert centerpiece that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
These bars stay fresh when stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Keeping them chilled helps preserve the texture of the chocolate and caramel while maintaining the shortbread’s lovely firmness.
Freezing
If you want to prepare your Samoa Cookie Bars Recipe in advance, they freeze wonderfully. Wrap individual bars in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight before serving for the best taste and texture.
Reheating
Since these bars are best enjoyed at room temperature or chilled, reheating is not usually necessary. However, if you prefer a slightly warm caramel experience, gently warm them in the microwave for about 10 seconds—just enough to soften the caramel without melting the chocolate completely.
FAQs
Can I use regular shredded coconut instead of sweetened?
Absolutely! Using unsweetened coconut will create a less sweet bar, which some people prefer. You can adjust the caramel or sugar levels slightly to balance the sweetness if you like.
Is it okay to substitute dark chocolate for semisweet?
Yes, both work well. Dark chocolate adds a richer, more intense flavor that balances the sugary caramel and coconut beautifully, while semisweet gives a milder, classic sweetness.
Can I make these bars gluten-free?
To make this Samoa Cookie Bars Recipe gluten-free, simply substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. It won’t affect the texture much, and you’ll still get that crumbly shortbread base.
Do I need to chill the bars before slicing?
Chilling is highly recommended as it firms up the chocolate and caramel layers, allowing cleaner cuts and preventing messiness. It also enhances the texture contrast between the layers.
Can these bars be made vegan?
Yes! Use vegan butter for the shortbread, dairy-free caramel alternatives, and vegan chocolate chips. Also, opt for plant-based milk like almond or coconut milk when melting the caramel to keep everything fully vegan.
Final Thoughts
Trust me, once you try this Samoa Cookie Bars Recipe, it’s going to become a treasured favorite in your kitchen rotation. The harmony of toasted coconut, gooey caramel, buttery shortbread, and silky chocolate is simply irresistible and brings a bit of sunshine to any day. Don’t wait for a special occasion—these bars are perfect for sharing or keeping all to yourself!
Print
Samoa Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Samoa Cookie Bars, a scrumptious treat inspired by the famous Girl Scout cookies. Featuring a buttery shortbread base, a luscious caramel and toasted coconut topping, and a rich drizzle of melted chocolate, these bars combine textures and flavors perfectly for a sweet indulgence.
Ingredients
For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
For the 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
For the Chocolate Layer:
- 1 cup semisweet or dark chocolate chips
- 1 tsp coconut oil or butter (optional, for smoother melting)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Shortbread Base: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Gradually add the all-purpose flour and salt, mixing until a firm dough forms.
- Press and Bake Base: Evenly press the dough into the bottom of the prepared baking pan, creating a uniform layer. Bake in the preheated oven for 18 to 20 minutes or until the edges turn a light golden color. Remove and allow it to 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 and prevent burning. Once toasted to a golden hue, set it aside to cool.
- Prepare the Caramel Topping: In a microwave-safe bowl, combine the caramels, milk (or heavy cream), and salt. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. Stir in the vanilla extract, then fold in the toasted coconut until everything is well combined.
- Assemble Topping on Base: Spread the caramel-coconut mixture evenly over the cooled shortbread base. Let this layer set for about 15 to 20 minutes or until it firms up.
- Melt the Chocolate: Combine the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until the chocolate is smooth and fully melted.
- Add the Chocolate Layer: Drizzle the melted chocolate over the caramel-coconut topping using a spoon or piping bag. For an extra chocolate layer, you may lift the bars out and spread or dip the bottom with melted chocolate.
- Chill and Slice: Allow the bars to cool completely at room temperature or chill in the refrigerator for 30 minutes to help the chocolate set. Once firm, cut into squares or bars and serve.
Notes
- Ensure the shortbread base is completely cool before adding the caramel topping to prevent melting and mixing.
- Watch the coconut carefully while toasting as it burns quickly.
- Use soft caramels or caramel bits for easier melting and spreading.
- For a richer chocolate taste, opt for dark chocolate chips.
- Store bars in an airtight container in the refrigerator to keep them fresh for up to 1 week.
