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samoa bars

Samoa Bars

The flavors of the classic Girl Scout cookie in a convenient bar cookie, these Samoa Bars may just be even better than the cookies!
Prep Time 50 mins
Cook Time 25 mins
Cool Time 1 hr
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 30 bars


Cookie Base:

  • 1/2 cup sugar
  • 3/4 cup butter, softened (1 1/2 sticks)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/4 teaspoon salt


  • 3 cups sweetened shredded coconut
  • 12 ounces good quality chewy caramels
  • 1/4 teaspoon salt
  • 3 tablespoons milk

Bottom and drizzle:

  • 12 ounces dark or semisweet chocolate or chocolate chips


  • Preheat oven to 350 degrees F.
  • Lightly grease a 13 x 9-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 prepapred 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.
  • While the cookie layer is baking, toast the coconut by placing in an even layer in a skillet on the stove over medium-high heat. Stir constantly until golden color is achieve. Transfer coconut to a plate and spread out to cool.
  • Once the cookie base has cooled, make the topping by placing the unwrapped caramels in a large microwave-safe bowl with milk and salt. Cook on high for 3 - 4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
  • Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
  • When cooled, cut into 30 bars with a large knife, a pizza cutter, or a pizza chopper.
  • Once bars are cut, melt 10 ounces of the chocolate in a small bowl by heating on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the bottom of each bar into the chocolate and place on a clean piece of parchment or wax paper.
  • Melt the remaining 2 ounces of chocolate and transfer into a piping bag or a sandwich/storage bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container. These bars also freeze well.
  • Note: For an easier finish, you can simply drizzle chocolate on top of the bars before slicing rather than dipping the bottoms. You will only need 2 ounces of chocolate for the drizzle, and you will not exactly get the Samoas look, but the results will still be delicious.


Source: Adapted from Baking Bites
You're Gonna Bake It After All
Keyword chocolate, coconut, cookies, dessert