Description

Samoa Cookie Bars are a delicious homemade twist on the classic Girl Scout cookie, featuring a shortbread base, chewy caramel-coconut topping, and rich chocolate drizzle.

Ingredients

Units Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
3 cups sweetened shredded coconut
15 oz soft caramels (about 1 bag)
3 tbsp milk or heavy cream
1/4 tsp salt (for caramel layer)
1 1/2 cups semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
In a bowl, cream together butter and sugar until light and fluffy. Mix in flour and salt to form a crumbly dough.
Press the dough evenly into the prepared pan and bake for 20-25 minutes or until lightly golden. Let cool completely.
Spread shredded coconut on a baking sheet and toast in the oven at 350°F for 8-10 minutes, stirring frequently until golden brown.
In a microwave-safe bowl, combine caramels, milk or cream, and salt. Microwave in 30-second intervals, stirring until smooth and melted.
Mix toasted coconut into the caramel and spread evenly over the cooled shortbread base. Let set for about 30 minutes.
Melt chocolate chips in the microwave or over a double boiler. Drizzle half over the caramel-coconut layer and let it set slightly.
Once partially set, cut into bars and drizzle remaining chocolate over the top.
Allow chocolate to fully harden before serving or storing.

Notes

You can use homemade caramel if preferred.
Refrigerate bars for faster setting, but serve at room temperature for best flavor.
Store in an airtight container for up to 1 week.

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 18g
Sodium: 90mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg