Description
Indulge in the rich flavors of these Samoa Cookie Bars that combine buttery shortbread crust, chewy caramel-coconut filling, and a decadent chocolate drizzle. A delightful twist on the classic Girl Scout cookie!
Ingredients
Scale
Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Caramel-Coconut Filling:
- 3 cups sweetened shredded coconut
- 12 ounces chewy caramels, unwrapped
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Drizzle:
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper.
- Make the Crust: Beat butter and sugar until fluffy, then mix in flour and salt. Press into pan and bake until golden.
- Toast Coconut: Spread coconut on a baking sheet and toast until golden.
- Prepare Caramel: Melt caramels with cream, vanilla, and salt, then mix in toasted coconut.
- Assemble: Spread caramel-coconut mixture over crust.
- Add Chocolate: Melt chocolate and drizzle over bars. Chill to set, then slice and serve.
Notes
- For easier slicing, chill bars until firm and use a sharp, nonstick-coated knife.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
