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.
