If your secret craving for Girl Scout cookies has ever gone unsatisfied between seasons, you’re in for a delicious treat. These Samoa Cookie Bars take everything you love about the original — crisp base, gooey caramel, toasted coconut, and drizzles of chocolate — and transform it into easy, crowd-pleasing bars you can make right at home. Imagine sinking your teeth into a chewy, coconutty middle sandwiched between a buttery shortbread and rich chocolate. With just a handful of pantry staples, you’ll bake up a batch that tastes just like the real thing — maybe even better.
Ingredients You’ll Need
This recipe keeps it simple, using just a handful of everyday ingredients that team up for maximum flavor. Each element brings something special to the party, whether it’s crunch, sweetness, or a rich melt-in-your-mouth moment. Here’s what makes these Samoa Cookie Bars so irresistible:
- Unsalted Butter: Provides a rich, buttery base for your shortbread crust and ensures every bite melts in your mouth.
- Granulated Sugar: Adds the perfect touch of sweetness and helps make the crust light and tender.
- All-Purpose Flour: The backbone of the crust, making it sturdy enough to hold all that yummy topping.
- Salt: Just a pinch elevates all the other flavors and keeps the bars from tasting flat.
- Sweetened Shredded Coconut: Toasted to golden perfection, this brings the signature chew and tropical flair Samoa Cookie Bars are known for.
- Chewy Caramels: Melted with cream, these deliver that classic gooey caramel layer that holds everything together.
- Milk or Heavy Cream: Helps melt the caramels into a pourable, luscious sauce with an extra bit of richness.
- Vanilla Extract: Enhances the flavor of the caramel-coconut layer, making every bite a little more luxurious.
- Semi-Sweet Chocolate Chips: The dark, silky drizzles on top (and hidden under that caramel layer!) deliver that extra touch of decadence.
How to Make Samoa Cookie Bars
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Then, line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy removal later. This small step makes such a big difference when it’s time to lift out your Samoa Cookie Bars!
Step 2: Make the Buttery Shortbread Crust
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy (about 2 minutes). Add in the flour and salt, mixing just until a crumbly dough forms. Don’t overmix or you’ll lose that classic tender texture. Press this dough evenly into your lined baking dish to form a smooth, even crust.
Step 3: Bake the Crust
Slide the prepared crust into the oven and bake for 18–20 minutes, or until the edges are just turning golden. Let it cool slightly in the pan — this sets the base so it holds the layers above without crumbling.
Step 4: Toast the Coconut
While your crust is baking, toast the shredded coconut in a large skillet over medium heat. Stir constantly — coconut goes from golden to burnt fast! Once it’s evenly golden brown and fragrant, remove from heat and set aside. This step is where that signature Samoa Cookie Bars flavor really shines.
Step 5: Make the Caramel Coconut Layer
Add the unwrapped caramels and milk (or heavy cream) to a medium saucepan. Gently melt over low heat, stirring constantly until the mixture is smooth and pourable. Remove from heat and stir in the vanilla extract and your toasted coconut. This creates the luscious, chewy filling that steals the show.
Step 6: Build the Bars
Once your crust has cooled slightly, pour and gently spread the warm caramel-coconut mixture evenly over the top. Work quickly before the caramel sets, using a spatula to spread right to the edges.
Step 7: Add the First Chocolate Layer
Melt half of the semi-sweet chocolate chips in the microwave, pausing and stirring every 30 seconds until smooth. Drizzle or thinly spread this chocolate over the top of the caramel coconut layer for that signature Samoa flavor.
Step 8: Let Bars Set and Add Final Chocolate
Let the bars chill to set — either at room temperature or in the refrigerator for speed. Once firm, carefully lift them out, cut into squares, and drizzle with the remaining melted chocolate. Give it a few more minutes for the chocolate to set, and your Samoa Cookie Bars are ready to devour!
How to Serve Samoa Cookie Bars
Garnishes
For extra appeal, top each bar with a sprinkle of flaky sea salt just after drizzling the chocolate. Or, add a dusting of extra toasted coconut for more texture and color. These simple finishing touches not only make your Samoa Cookie Bars pop visually but also boost every bite with a hint of gourmet flair.
Side Dishes
Samoa Cookie Bars are a star on their own, but they pair perfectly with classic accompaniments. Set them out with a coffee bar at a brunch, or serve alongside bowls of fresh strawberries or sliced tropical fruit for a fun dessert platter. For something decadent, add a scoop of vanilla ice cream to turn these bars into an unforgettable sundae.
Creative Ways to Present
If you want to get fancy, cut your Samoa Cookie Bars into triangles or diamonds, or use a small round cutter to mimic the iconic cookie shape. Arrange them on a cake stand with a chocolate drizzle cascading over the sides or stack them in clear treat bags for bake sales or edible gifting. However you serve them, they’re guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Once the bars are completely set, transfer them to an airtight container, separating layers with parchment paper to prevent sticking. They’ll keep beautifully at room temperature for up to three days, making them ideal for parties or packing in lunchboxes.
Freezing
Need to make Samoa Cookie Bars in advance? The bars freeze surprisingly well! Place them in a single layer on a baking sheet to freeze until solid, then stack them with parchment paper in an airtight container or zip-top freezer bag. They’ll keep fresh for up to two months — just thaw at room temperature before serving.
Reheating
To recapture that just-baked gooeyness, microwave a bar for 10–15 seconds until the caramel is slightly soft and the chocolate is glossy. This little trick makes leftovers taste like they’re fresh from the oven, every time.
FAQs
Can I use caramel baking bits instead of wrapped caramels?
Absolutely! Caramel baking bits are a big time-saver in this recipe. Just measure out the same weight as the wrapped caramels and melt them with cream as directed. You’ll get the same chewy, delicious caramel layer without all the unwrapping.
Can I toast the coconut in the oven instead of a skillet?
Yes! Just spread the shredded coconut in an even layer on a baking sheet and bake at 350°F for about 6–8 minutes, stirring every couple of minutes so it browns evenly. Keep a close eye on it, as coconut can brown very quickly.
How do I cut the bars neatly?
The secret to perfect edges is chilling the bars thoroughly before slicing, then using a sharp knife dipped in hot water. Wipe the blade clean between cuts for Pinterest-worthy squares every time!
Can I make Samoa Cookie Bars gluten-free?
Definitely! Swap in your favorite gluten-free flour blend for the all-purpose flour at a 1:1 ratio. Make sure your other ingredients are gluten-free as well, and you’ll have delicious bars everyone can enjoy.
Why won’t my chocolate drizzle smoothly?
If your melted chocolate is too thick, try stirring in a teaspoon of coconut oil or shortening. This thins it out and adds that perfect glossy finish that makes Samoa Cookie Bars look as good as they taste.
Final Thoughts
Whether you’re looking to reminisce about your favorite childhood cookie or create a crowd-pleasing dessert everyone will love, these Samoa Cookie Bars truly deliver. They’re playful, indulgent, and wonderfully easy to whip up — so I hope you’ll give them a try soon and share the joy (and maybe just one or two with a friend)!
Print
Samoa Cookie Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicious flavors of Samoa cookies with these easy-to-make Samoa Cookie Bars. A buttery shortbread crust is topped with a layer of gooey caramel coconut filling and finished with a drizzle of rich chocolate. Perfect for satisfying your sweet tooth!
Ingredients
Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Coconut Filling:
- 3 cups sweetened shredded coconut
- 15 oz chewy caramels (unwrapped)
- 3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Chocolate Drizzle:
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Make the Shortbread Crust: Cream together the softened butter and granulated sugar. Add flour and salt, mix into a crumbly dough. Press into the pan and bake until lightly golden.
- Prepare the Caramel Coconut Filling: Toast coconut until golden brown. Melt caramels with milk or cream, add vanilla and toasted coconut. Spread over the crust.
- Add Chocolate Drizzle: Melt chocolate chips, drizzle half over the bars. Let set, then cut into squares and drizzle remaining chocolate. Allow to harden before serving.
Notes
- You can use caramel baking bits for a quicker option. Chill bars before cutting for cleaner slices.
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