Description
Samoa Cookie Bars are a decadent dessert inspired by the popular Girl Scout cookie. These bars feature a buttery cookie crust topped with toasted coconut and rich caramel, all drizzled with luscious semisweet chocolate. Crunchy, chewy, and chocolaty, they perfectly capture the beloved flavor combination in a convenient bar form.
Ingredients
Scale
Cookie Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel Coconut Topping
- 3 cups sweetened shredded coconut
- 15 soft caramels (about 11 ounces)
- 2 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract
Chocolate Drizzle
- 1 1/2 cups semisweet chocolate chips
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Make the Cookie Crust: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crust. Add the all-purpose flour and salt, mixing until a soft dough forms. Press this dough evenly into the bottom of the prepared baking pan to create an even base for the bars.
- Bake the Crust: Bake the crust in the preheated oven for 18 to 20 minutes or until the edges turn lightly golden, indicating it is fully baked. Remove from the oven and allow it to cool completely, which helps the caramel layer to go on smoothly without melting the crust.
- Toast the Coconut: While the crust cools, toast the shredded coconut by placing it in a dry skillet over medium heat or in the oven until golden brown, stirring frequently to prevent burning. This step enhances the coconut’s flavor and adds a pleasant crunch.
- Melt Caramels: In a microwave-safe bowl, melt the soft caramels with the milk or heavy cream in 30-second intervals, stirring between each until smooth. This creates a creamy caramel sauce. Stir in the vanilla extract and the toasted coconut to combine the flavors evenly.
- Spread Caramel Coconut Mixture: Evenly spread the caramel-coconut mixture over the completely cooled cookie crust, creating a thick and luscious layer.
- Melt Chocolate: Melt the semisweet chocolate chips using a microwave or double boiler method until smooth and glossy.
- Add Chocolate Layers: Spread or drizzle most of the melted chocolate over the caramel layer. Place the bars in the refrigerator for 10 to 15 minutes to allow the chocolate to firm up.
- Slice and Garnish: Once the chocolate has set, slice the dessert into 24 bars. Drizzle the remaining melted chocolate on top of the bars to replicate the classic Samoa cookie appearance.
- Final Setting: Allow the chocolate drizzle to set completely before serving to avoid mess and ensure perfect slices.
Notes
- For easier cutting and cleaner slices, chill the bars thoroughly in the refrigerator before slicing and use a sharp knife.
- You may substitute store-bought caramel sauce for the melted caramels, though this might result in slightly softer bars.
- Store these bars in the refrigerator for up to 5 days to maintain freshness and texture.
