Description
Samoa Cookie Bars blend classic Girl Scout cookie flavors into an irresistible dessert. Caramel, chocolate, and toasted coconut layers create a memorable treat that chocolate and cookie enthusiasts will absolutely adore.
Ingredients
Scale
Protein and Flour Base:
- 2 cups all-purpose flour
- ¼ teaspoon salt
Dairy and Sweet Components:
- 1 cup (2 sticks/226 grams) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Toppings and Coating:
- 2 cups shredded sweetened coconut, toasted
- 1 ½ cups caramel candies (or caramel bits)
- ½ cup semi-sweet chocolate chips
- ¼ cup milk chocolate chips (optional, for extra drizzle)
Instructions
- Craft a perfectly lined 8×8-inch baking pan with parchment paper, ensuring excess paper hangs over the edges for effortless removal.
- Transform softened butter and sugar into a light, airy mixture by creaming them together. Incorporate vanilla extract and salt, then gradually fold in flour until a cohesive dough forms.
- Gently press the shortbread dough into the prepared pan, creating an even, smooth surface using the back of a spoon.
- Bake the shortbread crust in a preheated 350F (175C) oven until it achieves a golden-brown hue, approximately 12-15 minutes.
- While the crust cools, awaken the shredded coconut’s flavors by toasting it in a dry skillet. Stir continuously over medium heat until the coconut turns a rich, golden color and releases a nutty aroma.
- Combine caramel sauce, heavy cream, and vanilla extract in a saucepan. Warm the mixture, stirring until it reaches a silky-smooth consistency.
- Cascade the warm caramel evenly across the cooled shortbread base, creating a luxurious layer.
- Generously sprinkle the toasted coconut over the caramel, gently pressing it to ensure a secure adherence.
- Melt chocolate chips with vegetable oil using short microwave intervals, stirring between each to achieve a glossy, smooth texture.
- Artfully drizzle the melted chocolate across the coconut layer in an elegant zigzag pattern.
- Allow the bars to cool completely, either at room temperature or by chilling in the refrigerator to expedite the setting process.
- Lift the bars from the pan using the parchment paper overhang, then slice into delectable squares or rectangles.
- Serve and savor the rich, indulgent Samoa Cookie Bars.
Notes
- Enhance the shortbread base’s flavor by using high-quality butter and ensuring it’s at room temperature for smooth mixing.
- Prevent coconut from burning by stirring constantly and using a light-colored skillet to monitor toasting progress.
- Create gluten-free version by substituting regular flour with almond or coconut flour for a celiac-friendly option.
- Customize chocolate drizzle by using dark, milk, or white chocolate to match personal taste preferences and experiment with different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 292
- Sugar: 19 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg