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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/samoas-cookie-caramel-coconut-bars-recipe/