Samoas Cookie Caramel Coconut Bars Recipe

Introduction

These Samoas Cookie Caramel Coconut Bars capture the irresistible flavors of the classic cookie in an easy-to-make bar form. With a buttery crust, gooey caramel coconut layer, and rich chocolate drizzle, they’re perfect for satisfying your sweet tooth anytime.

Ingredients

• 1 ½ cups all-purpose flour
• 1 Tablespoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup softened butter
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1 jar (8 ounces) caramel sauce
• 1 (14 ounce) package sweetened flaked coconut
• 1 ½ (18 ounces) packages semisweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, extending the foil over the edges. Coat the foil with cooking spray.
2. Step 2: In a small bowl, stir together the flour, cornstarch, baking powder, and salt. Set this mixture aside.
3. Step 3: In a large bowl, beat the softened butter on medium speed for 30 seconds using a mixer.
4. Step 4: Add both the granulated and brown sugars, then beat on medium to high speed until the mixture is light and fluffy. Beat in the egg yolk and vanilla.
5. Step 5: Gradually beat in the flour mixture; the dough will be crumbly.
6. Step 6: Press the dough evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes or until the edges turn light brown.
7. Step 7: While the crust is baking, combine the flaked coconut and caramel sauce in a large bowl and stir until well mixed.
8. Step 8: Remove the crust from the oven. Immediately sprinkle 1 ½ cups of the chocolate chips over the hot crust. Let them stand for 5 minutes, then spread the melted chocolate evenly over the crust.
9. Step 9: Carefully spread the caramel and coconut mixture over the chocolate layer. Bake for another 10 minutes. Cool the pan on a wire rack.
10. Step 10: Microwave the remaining chocolate chips in a small bowl for 20 seconds. Stir and microwave for an additional 10 to 15 seconds until smooth. Drizzle the melted chocolate over the coconut layer.
11. Step 11: Cover the pan and refrigerate for at least 1 hour until the bars set. Lift the uncut block out using the foil edges, then cut into bars.

Tips & Variations

• For a nutty twist, sprinkle toasted chopped pecans or walnuts over the caramel coconut layer before baking.
• Use dark chocolate chips instead of semisweet for a richer chocolate flavor.
• If you prefer a firmer crust, chill the dough for 30 minutes before baking.
• Make sure to spread the chocolate chips evenly on the hot crust so they melt smoothly for better layering.

Storage

Store these bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—wrap tightly and thaw in the fridge before serving. For best texture, enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade caramel sauce instead of store-bought?

Absolutely! Homemade caramel sauce works wonderfully and allows you to adjust sweetness and flavor to your liking.

What can I substitute for cornstarch?

If you don’t have cornstarch, you can use an equal amount of arrowroot powder or potato starch as a thickening alternative.

Samoas Cookie Caramel Coconut Bars Recipe

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★★★★★

4.8 from 67 reviews

These Samoa-inspired Caramel Coconut Bars combine a buttery shortbread crust with a luscious layer of caramel-soaked coconut and melted chocolate, mimicking the iconic flavors of the beloved cookie in a delightful bar form. Perfect for a sweet treat or party dessert, these bars balance rich caramel, chewy coconut, and smooth chocolate in every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 37 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups all-purpose flour
• 1 Tablespoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup softened butter
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract

Caramel Coconut Topping

• 1 jar (8 ounces) caramel sauce
• 1 (14 ounce) package sweetened flaked coconut

Chocolate

• 1 ½ (18 ounces) packages semisweet chocolate chips, divided

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, allowing excess foil to hang over edges for lifting later, and coat the foil with cooking spray to prevent sticking.
2. Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside for later use.
3. Make the Crust: Using a mixer on medium speed, beat the softened butter in a large bowl for 30 seconds until smooth. Add the granulated sugar and brown sugar, and continue beating on medium-high until the mixture is light and fluffy. Beat in the egg yolk and vanilla extract until well combined. Gradually add the flour mixture and beat until the dough becomes crumbly.
4. Form and Bake Crust: Press the crumbly dough evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes, or until the edges turn light brown, indicating the crust is baked through.
5. Prepare Coconut-Caramel Mixture: While the crust bakes, in a large bowl, combine the sweetened flaked coconut with the caramel sauce, stirring until the coconut is well coated.
6. Add Chocolate Layer to Crust: Once the crust is out of the oven, immediately sprinkle 1 ½ cups of the semisweet chocolate chips evenly over the hot crust. Let it sit for 5 minutes to allow the chocolate to melt, then spread the melted chocolate evenly over the crust using a spatula.
7. Add Coconut-Caramel Layer: Carefully spread the prepared caramel-coconut mixture over the melted chocolate layer. Return the pan to the oven and bake for an additional 10 minutes to meld the flavors.
8. Cool: Remove the pan from the oven and place it on a wire rack to cool completely.
9. Melt Remaining Chocolate: Place the remaining chocolate chips in a microwave-safe small bowl. Microwave on high for 20 seconds, stir, then microwave in additional 10 to 15-second bursts, stirring until the chocolate is fully melted and smooth.
10. Drizzle Chocolate and Chill: Drizzle the melted chocolate over the cooled coconut-caramel layer. Cover the pan and refrigerate for at least 1 hour until the bars are set and firm.
11. Serve: Using the foil edges, lift the entire uncut block out of the pan and onto a cutting board. Cut into bars and serve.

Notes

• Pressing the crust firmly and evenly ensures a solid base for the bars.
• Use a good quality caramel sauce for best flavor.
• If you don’t have foil, use parchment paper, but adjust lifting method accordingly.
• Bars can be stored in an airtight container in the refrigerator for up to 1 week.
• For a nutty twist, sprinkle toasted pecans or walnuts on top before chilling.
• Ensure the chocolate chips fully melt before drizzling for a smooth finish.

Keywords: Samoas Bars, Caramel Coconut Bars, Dessert Bars, Copycat Girl Scout Cookies, Chocolate Coconut Bars