Why You’ll Love This Recipe

Samoa Cookie Bars are a delicious twist on the classic Girl Scout cookie, featuring a buttery shortbread base topped with gooey caramel, toasted coconut, and rich chocolate. These bars deliver all the beloved Samoa flavors in an easy-to-make, crowd-pleasing dessert. Perfect for parties, bake sales, or when you’re craving something sweet and satisfying.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flour
unsalted butter
granulated sugar
vanilla extract
sweetened shredded coconut
soft caramels
heavy cream
semisweet chocolate chips
salt

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.

In a bowl, cream together the butter and sugar until light and fluffy.

Mix in the vanilla extract, then gradually add the flour and salt until a soft dough forms.

Press the dough evenly into the prepared baking dish and bake for 20–25 minutes, or until lightly golden. Let cool completely.

Spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally until golden brown.

In a saucepan, melt the caramels with the heavy cream over low heat, stirring until smooth.

Stir in the toasted coconut and spread the caramel-coconut mixture evenly over the cooled shortbread crust.

Melt the chocolate chips in a microwave-safe bowl or over a double boiler.

Drizzle melted chocolate over the bars and optionally dip the bottom of each bar in chocolate for a full Samoa experience.

Allow the bars to set before slicing into squares or rectangles.

Servings and timing

This recipe yields approximately 24 bars.
Preparation time: 20 minutes
Baking time: 25 minutes
Cooling and setting time: 45 minutes
Total time: 1 hour 30 minutes

Variations

Use dark chocolate for a more intense flavor.
Add a pinch of sea salt on top for a sweet-salty contrast.
Use coconut caramel spread instead of melting caramels.
Try gluten-free flour for a gluten-free version.

storage/reheating

Store Samoa Cookie Bars in an airtight container at room temperature for up to 5 days.
Refrigerate for longer storage—up to 10 days.
Freeze for up to 2 months; thaw at room temperature before serving.
No reheating required, but can be microwaved for 5–10 seconds for a gooey texture.

FAQs

Can I use homemade caramel instead of store-bought?
Yes, homemade caramel works beautifully if you prefer from-scratch options.

Do I have to toast the coconut?
Toasting enhances the flavor and texture but you can use it untoasted in a pinch.

Can I make these ahead of time?
Yes, these bars keep well and can be made a day or two in advance.

Can I use a different pan size?
An 8×8 or 9×9 pan will make thicker bars—adjust baking time accordingly.

What kind of chocolate should I use?
Semisweet or dark chocolate both work well; use your favorite.

Why are my bars sticky to cut?
Let them cool completely and use a sharp knife sprayed with nonstick spray.

Can I make these vegan?
Use vegan butter, dairy-free caramel, and chocolate to adapt the recipe.

How do I keep the crust from getting soggy?
Make sure the base is fully cooled before adding the caramel-coconut topping.

Can I double the recipe?
Yes, just use a larger baking sheet or two pans.

Are these kid-friendly?
Definitely! They’re sweet, chewy, and full of flavor kids will love.

Conclusion

Samoa Cookie Bars are the ultimate homemade treat that captures the magic of the iconic Girl Scout cookie. With layers of buttery shortbread, toasted coconut, gooey caramel, and rich chocolate, these bars are sure to impress anyone who tries them. Perfect for any occasion, they’re as easy to make as they are to enjoy.