Samoa Cookie Bars
Samoa cookie bars have a buttery shortbread base that’s topped with a toasted coconut and caramel layer, then finished off with chocolate to resemble the addicting samosa girl scout cookies we all know and love!
Servings: 12 people
Equipment
- 9x9 baking pan
Ingredients
For the shortbread base:
- 1/2 cup softened butter
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
For the caramel coconut layer:
- 2 cups sweetened shredded coconut
- 1 (11 oz) bag kraft baking caramels
- 1/4 cup heavy whipping cream
For topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil or vegetable oil for thinning the chocolate
Instructions
- Preheat your oven to 350 degrees F and line a 9x9 baking pan with parchment paper. Set aside.
- Spread the shredded coconut onto a baking sheet and bake at 350 F for 10 minutes tossing halfway through (this can burn quickly so watch it closely).
- In a large mixing bowl, combine softened butter, granulated sugar, vanilla extract, and flour. It’ll seem dry and crumbly at first but mix until a dough forms.
- Press the dough into the bottom of your prepared baking pan and bake for 15-18 minutes. Let cool.
- In a microwave safe bowl, combine caramels and heavy cream. Microwave for 2 minutes, stirring in intervals of 30 seconds until the caramel is melted and smooth.
- Pour the toasted coconut into the caramel and mix to combine. Spread the coconut mixture on top of the shortbread, then let cool completely.
- Slice into 12 bars, then transfer them to another baking sheet lined with parchment paper. Melt your chocolate in the microwave for 1 minute, stirring halfway through or just until smooth.
- Dip the bottom of each bar into the chocolate and return to the baking sheet. Transfer the remaining chocolate to a Ziploc bag, cut off the end, and drizzle over the top of the bars.
- Transfer to the fridge to let the chocolate set before enjoying.