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Samoas Cookie Caramel Coconut Bars

Samoas Cookie Caramel Coconut Bars

Indulge in Samoas Cookie Caramel Coconut Bars, a delightful twist on the classic Girl Scout cookie that combines buttery shortbread, rich caramel, and toasted coconut.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings: 12 bars
Course: easy cookies
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1.5 cups all-purpose flour Essential for a sturdy base
  • 0.33 cups granulated sugar Adds sweetness
  • 0.25 teaspoon salt Balances flavors
  • 0.5 cups unsalted butter Cold and cubed
  • 2 tablespoons ice water Keeps dough cool
For the Caramel Coconut Topping
  • 1 cup unsalted butter For richness in caramel
  • 1 cups light brown sugar Adds caramel flavor
  • 0.5 cups heavy cream For smooth consistency
  • 0.25 cups corn syrup Achieves chewy texture
  • 1 teaspoon vanilla extract Enhances flavor
  • 0.5 teaspoon salt Elevates sweet flavors
  • 7 cups sweetened shredded coconut Provides iconic flavor
For the Chocolate Drizzle
  • 1 cup semi-sweet chocolate chips Create rich chocolate layer
  • 1 tablespoon coconut oil Adds glossy finish

Equipment

  • 9x13-inch baking pan
  • large bowl
  • Whisk
  • pastry blender
  • heavy-bottomed saucepan
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Shortbread Dough: In a large bowl, whisk together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
  2. Form the Dough: Gradually add ice water, mixing until the dough comes together. Press into a disc, wrap in plastic, and refrigerate for 30 minutes.
  3. Preheat and Prepare the Baking Pan: Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
  4. Roll Out the Dough: Roll chilled dough to fit the prepared pan, about ¼ inch thick.
  5. Bake the Crust: Prick crust with a fork and bake for 18-20 minutes until lightly golden. Cool in pan.
  6. Make the Caramel Coconut Topping: In a saucepan, combine butter, brown sugar, cream, and corn syrup. Cook until melted and sugar dissolves.
  7. Thicken the Caramel: Bring to a boil then simmer until thickened, about 5-7 minutes.
  8. Combine with Coconut: Stir in vanilla and salt, then add shredded coconut, mixing thoroughly.
  9. Assemble the Bars: Spread the caramel coconut mixture over the cooled crust and bake for an additional 20-25 minutes.
  10. Let the Bars Cool: Cool completely in the pan for at least 2-3 hours.
  11. Melt the Chocolate: Combine chocolate chips and coconut oil, microwave until smooth.
  12. Drizzle and Set: Once cooled, drizzle chocolate over the bars and let set fully.
  13. Cut and Store: Cut into squares and store in an airtight container.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 80mgFiber: 2gSugar: 18gVitamin A: 150IUCalcium: 30mgIron: 0.5mg

Notes

Keep butter cold for flaky texture and avoid overmixing dough. Ensure bars cool properly for the best shape when cutting.

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