Samoas Cookie Caramel Coconut Bars Recipe

If you have a beloved sweet treat in mind that perfectly captures the rich and irresistible flavors of caramel, coconut, and chocolate then let me introduce you to these glorious Samoas Cookie Caramel Coconut Bars. Imagine the classic Samoas cookie, but transformed into luscious, chewy bars where a buttery crust meets gooey caramel, toasted coconut, and melty semisweet chocolate all layered into a bite-worthy masterpiece. These bars are the ideal way to satisfy your sweet tooth while bringing a nostalgic taste of that iconic Girl Scout cookie flavor into your kitchen. Trust me, once you try these Samoas Cookie Caramel Coconut Bars, they’re destined to become one of your all-time favorite desserts to share and savor.

Ingredients You’ll Need

These ingredients are straightforward but absolutely key in creating the perfect harmony of flavors and textures in your Samoas Cookie Caramel Coconut Bars. Each one plays a critical role, whether it’s building the buttery crust, adding chewy caramel coconut goodness, or finishing with that irresistible chocolate layer.

• All-purpose flour (1 ½ cups): Forms the sturdy, tender base that holds everything together.
• Cornstarch (1 tablespoon): Helps to keep the crust light and slightly crumbly without being tough.
• Baking powder (½ teaspoon): Provides just a bit of lift for a delicate texture.
• Salt (½ teaspoon): Balances the sweetness and enhances flavor complexity.
• Softened butter (½ cup): Adds richness and moisture to the crust, creating that perfect bite.
• Granulated sugar (¼ cup): Sweetens the base with a subtle crunch and helps with browning.
• Brown sugar (¼ cup, packed): Adds moistness and a hint of caramel flavor for depth.
• Egg yolk (1): Binds the ingredients for a sturdy but tender crust.
• Vanilla extract (1 teaspoon): Brings warmth and enhances all the other flavors.
• Caramel sauce (1 jar, 8 ounces): Infuses gooey, rich caramel that melts into every bite.
• Sweetened flaked coconut (14 ounces): Provides chewy texture and tropical sweetness.
• Semisweet chocolate chips (1 ½ packages, 18 ounces each): Melts over the top for a smooth, glossy finish and a perfect balance of bittersweet chocolate.

How to Make Samoas Cookie Caramel Coconut Bars

Step 1: Prepare the crust

Start by preheating your oven to 350°F and lining a 13×9-inch baking pan with foil, making sure to extend the foil over the edges for easy removal later. Lightly coat the foil with cooking spray to prevent sticking. In a small bowl, whisk together the flour, cornstarch, baking powder, and salt to evenly distribute the leavening agents and seasoning.

Step 2: Mix the dough

In a large bowl, beat the softened butter on medium speed for about 30 seconds until it’s creamy. Add the granulated and brown sugars, beating on medium-high until the mixture becomes light, fluffy, and slightly pale. This aeration is crucial for a tender crust. Next, beat in the egg yolk and vanilla extract until fully combined. Finally, fold in the flour mixture—the dough will look crumbly, but that’s perfect for a crust that bakes up tender yet firm.

Step 3: Bake the crust

Press the dough evenly into the bottom of your prepared baking pan, making sure the layer is uniform. Bake for about 10 to 12 minutes, or until the edges turn a beautiful light golden brown. This pre-baking step is essential to prevent a soggy bottom once you add all those luscious toppings.

Step 4: Combine coconut and caramel

While the crust is baking, toss the sweetened flaked coconut in a large bowl with the jar of caramel sauce until the coconut is thoroughly coated. This mixture will be sticky and rich, providing the signature chewy, caramel-coconut layer that makes these bars feel so indulgent and reminiscent of the classic Samoas cookie.

Step 5: Layer chocolate chips and melt

As soon as the crust comes out of the oven, sprinkle 1 ½ cups of the semisweet chocolate chips evenly over the hot crust. Let these sit for about 5 minutes so the heat gently melts the chips, then carefully spread the melted chocolate into a smooth layer across the crust using an offset spatula. This warm chocolate layer acts as the glue for the caramel-coconut topping.

Step 6: Add caramel coconut and bake again

Spread the caramel coconut mixture evenly over the chocolate layer. Return the pan to the oven and bake for another 10 minutes to allow the topping to set and meld flavors.

Step 7: Drizzle the finishing chocolate

Remove the bars from the oven and place them on a wire rack to cool completely. Melt the remaining chocolate chips in the microwave in short bursts, stirring until smooth and glossy. Drizzle this melted chocolate over the cooled coconut topping for a professional, elegant finish. Chill the bars in the refrigerator for at least an hour until completely set, making them easier to slice into irresistible squares.

How to Serve Samoas Cookie Caramel Coconut Bars

Garnishes

These bars are a treat all by themselves, but if you want to add an extra touch, a light sprinkle of flaky sea salt on top of the melted chocolate drizzle can enhance the caramel flavor with a subtle contrast. You could also add toasted coconut flakes for crunch and visual appeal.

Side Dishes

Pair these bars with a scoop of rich vanilla ice cream or a dollop of freshly whipped cream to balance their sweetness. A hot cup of coffee or a creamy latte also complements the chocolate and caramel flavors perfectly, making for a truly indulgent dessert experience.

Creative Ways to Present

For special occasions, consider serving your Samoas Cookie Caramel Coconut Bars on a decorative platter garnished with extra chocolate curls or shards. You can also cut the bars into bite-sized squares and arrange them in pretty paper liners for a party or gift-worthy presentation that will impress everyone.

Make Ahead and Storage

Storing Leftovers

Once fully chilled and cut, store the Samoas Cookie Caramel Coconut Bars in an airtight container in the refrigerator. They will keep their delicious flavor and texture for up to five days, perfect for enjoying throughout the week or sharing with friends and family.

Freezing

These bars freeze beautifully! To preserve their texture and flavor, wrap them tightly in plastic wrap and then foil before placing in a freezer-safe container. Frozen bars will stay fresh for up to three months. Thaw overnight in the refrigerator before serving.

Reheating

For an extra gooey treat, warm the bars slightly in the microwave for about 10 seconds to soften the chocolate and caramel. Be careful not to overheat, as you want to maintain their layered texture without melting the crust too much.

FAQs

Can I use homemade caramel sauce for these bars?

Absolutely! Homemade caramel sauce can add a personal touch and sometimes even richer flavor. Just make sure it’s thick enough to hold the coconut together without making the bars overly soggy.

Is there a way to make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to achieve a similar texture. Keep in mind that baking times might vary slightly.

Can I use sweetened shredded coconut instead of flaked coconut?

Yes, shredded coconut will work fine, but flaked coconut gives more bite and texture, closer to the original Samoas cookie feel. Toasting the coconut lightly can enhance its flavor regardless of form.

What type of chocolate works best for melting and topping?

Semisweet chocolate chips are ideal for a nice balance of sweetness and richness. They melt smoothly and pair perfectly with the caramel and coconut layers.

How thick should I press the dough for the crust?

Press the dough evenly until it forms about a ¼ to ⅓-inch thick layer. This thickness ensures a sturdy base that crisps just right without overshadowing the luscious toppings.

Final Thoughts

I promise you, once you make and taste these Samoas Cookie Caramel Coconut Bars, they’ll be your new go-to dessert for any occasion. This familiar flavor combination wrapped up in a bar format is absolutely irresistible and easy to make at home. So gather your ingredients, whip up a batch, and get ready to delight in every gooey, chocolaty, coconutty bite!

Print