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Samoa Cookie Bars

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Samoa Cookie Bars are a delicious twist on the classic Girl Scout cookie, featuring a buttery shortbread crust, gooey caramel coconut topping, and a rich chocolate drizzle.

Ingredients

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
  • 12 oz chewy caramels (about 40 pieces), unwrapped
  • 1/4 cup milk or heavy cream
  • 1/4 tsp salt
  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add flour and salt and mix until combined. Press dough evenly into the prepared pan.
  4. Bake for 20–22 minutes or until lightly golden. Let cool completely.
  5. Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Set aside.
  6. In a saucepan, melt the caramels with milk and salt over low heat, stirring frequently until smooth.
  7. Stir in the toasted coconut and mix until well coated.
  8. Spread the caramel-coconut mixture evenly over the cooled crust. Let it set for 30 minutes.
  9. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
  10. Drizzle melted chocolate over the top of the bars and refrigerate until set.
  11. Cut into squares and serve.

Notes

  • Line the pan with parchment for easier removal and cleaner cuts.
  • Use dark chocolate for a richer flavor.
  • Bars can be stored in an airtight container for up to a week or frozen for longer storage.

Nutrition

Find it online: https://ukfinda.com/samoa-cookie-bars/