These Samoa Cookie Bars are a copycat bar-version of my favorite girl scout cookie! It combines a few of my favorite things into one – caramel, chocolate, and coconut!
Inspired by the famous girl scout cookies! Moist and crumbly Samoa Bars are made with a shortbread crust and topped with a chewy caramel coconut layer and drizzled with chocolate!
Samoas are one of my favorite girl scout cookies. I have been wanting to try these for a while now. I loved how they turned out! And do you know what I think? I think these are better than the real thing! Now I can get my girl scout Samoas to fix year round.
These Samoas Bars are absolutely indulgent, layered with a crunchy cookie base, chewy coconut caramel, and bittersweet chocolate.
To make the bars, you first make the crust. It’s your basic shortbread crust, which goes great in these cookies. The crust is covered with melted caramel and toasted coconut. Once all that cools, they are cut into bars and dipped into chocolate. I added a drizzle on top just to finish them off.
This recipe features me all time favorite shortbread crust – so buttery and flakey it just melts in your mouth! Then you top that with a rich caramel coconut layer and add a drizzle of chocolate on top and right about now your held will be on the verge of exploding with pure delight.
Super tasty bars. It’s hard to have any self-control around these!
To make the crust:
- Preheat oven to 350F. Lightly grease a 9×13-inch baking pan or line with parchment paper.
- In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
- Bake for 20-25 minutes, until base, is set and edges are lightly browned. Cool completely on a wire rack before topping.
- To make the topping: Preheat oven to 300F. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on a baking sheet, stirring occasionally. Set aside.
- Place caramels, salt, and milk in a small saucepan. Heat over medium-low heat, stirring frequently, until the caramels have melted and everything has come together as one mixture. Fold in the toasted coconut.
- Spread the caramel mixture evenly over the cooled crust. Allow cooling completely before cutting. Cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
- Once bars are cut, melt chocolate in a double boiler, a heatproof bowl set over simmering water, or a microwave. Once melted, allow to cool slightly and then transfer to a pastry bag with a small round tip (or Ziploc bag – cut a corner off after the chocolate is in) and drizzle over tops of bars. Store in an airtight container once the chocolate is set.