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Samoas Cookie Caramel Coconut Bars Recipe

Samoas Cookie Caramel Coconut Bars Recipe
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★★★★★

5.2 from 17 reviews

Samoas Cookie Caramel Coconut Bars are a decadent treat inspired by the classic Girl Scout cookie. Featuring a buttery shortbread crust layered with gooey caramel-infused coconut, semisweet chocolate, and a rich chocolate drizzle, these bars combine chewy, crispy, and creamy textures for an irresistible dessert perfect for any occasion.

Ingredients

Scale

Crust

  • 1 ½ cups all-purpose flour
  • 1 Tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup softened butter
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Caramel Coconut Topping

  • 1 jar (8 ounces) caramel sauce
  • 1 (14 ounce) package sweetened flaked coconut

Chocolate

  • 1 ½ (18 ounces) packages semisweet chocolate chips, divided

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 13×9-inch baking pan with foil, extending the foil over the edges for easy removal later. Lightly coat the foil with cooking spray to prevent sticking.
  2. Mix Dry Ingredients for Crust: In a small bowl, stir together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside for the crust preparation.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds until smooth. Add the granulated sugar and brown sugar, then beat on medium to high speed until light and fluffy.
  4. Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until fully combined, ensuring the mixture is creamy.
  5. Incorporate Dry Ingredients: Gradually beat in the flour mixture until just combined. The dough will be crumbly but should hold together when pressed.
  6. Form and Bake Crust: Press the dough evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes, or until the edges are light golden brown.
  7. Mix Coconut and Caramel: While the crust bakes, combine the sweetened flaked coconut and caramel sauce in a large bowl, stirring until well mixed.
  8. Add First Chocolate Layer: Remove the crust from the oven. Immediately sprinkle 1 ½ cups of the semisweet chocolate chips over the hot crust. Let them stand for 5 minutes to melt, then spread the melted chocolate evenly over the crust.
  9. Top with Coconut Mixture: Carefully spread the caramel coconut mixture over the melted chocolate layer, making sure to distribute evenly.
  10. Bake Again: Return the pan to the oven and bake for an additional 10 minutes. Then remove and allow to cool on a wire rack.
  11. Drizzle with Melted Chocolate: Microwave the remaining chocolate chips in a small bowl for 20 seconds, stir, then continue heating for 10 to 15 seconds until smooth and melted. Drizzle this chocolate over the coconut topping.
  12. Chill and Serve: Cover the pan and refrigerate for at least 1 hour to allow the bars to set. Use the foil edges to lift the block from the pan and cut into bars for serving.

Notes

  • Use good quality caramel sauce for the best flavor and texture.
  • Be careful not to overbake the crust to keep it tender yet firm enough to hold toppings.
  • Allow the chocolate chips to sit and melt on the hot crust before spreading to achieve a smooth layer.
  • For easier cutting, chill the bars for longer or briefly freeze them before slicing.
  • Store bars in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: Samoas bars, caramel coconut bars, chocolate coconut bars, Girl Scout cookie bars, easy dessert bars, caramel bars, chocolate bars

Find it online: https://victoriablair.com/samoas-cookie-caramel-coconut-bars-recipe/