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.
