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Samoas Cookie Caramel Coconut Bars Recipe

Samoas Cookie Caramel Coconut Bars Recipe

5.2 from 21 reviews

These Samoas Cookie Caramel Coconut Bars combine the classic flavors of the beloved Samoas cookie into a delightful layered bar. Featuring a buttery shortbread crust, rich caramel-coated coconut, and a luscious chocolate topping, these bars are perfect for satisfying your sweet tooth and impressing guests with their irresistible taste and texture.

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 Layer

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

Chocolate Topping

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

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, extending foil over the edges to allow easy removal later. Spray the foil generously with cooking spray.
  2. Mix dry ingredients for crust: In a small bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Stir together and set aside.
  3. Cream butter and sugars: In a large bowl, beat the softened butter on medium speed for about 30 seconds. Add the granulated sugar and brown sugar and continue to beat on medium-high speed until the mixture is light and fluffy.
  4. Add egg yolk and vanilla: Beat in the egg yolk and vanilla extract until well combined.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, beating just until crumbly dough forms.
  6. Bake crust: Press the dough evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes or until the edges begin to turn a light golden brown.
  7. Prepare caramel coconut mixture: While the crust bakes, place the sweetened flaked coconut into a large bowl. Pour in the caramel sauce and stir until the coconut is evenly coated.
  8. Melt chocolate on crust: Immediately upon removing the crust from the oven, sprinkle 1 ½ cups of the semisweet chocolate chips over the hot crust. Let them sit for 5 minutes to melt, then gently spread the melted chocolate evenly over the crust.
  9. Add coconut caramel layer and bake: Carefully spread the caramel coconut mixture over the melted chocolate layer. Return the pan to the oven and bake for an additional 10 minutes.
  10. Cool and melt remaining chocolate: Remove from oven and cool on a wire rack. Melt the remaining chocolate chips in a microwave-safe bowl in 20-second intervals, stirring each time until smooth and fully melted.
  11. Drizzle chocolate and chill: Drizzle the melted chocolate evenly over the coconut caramel layer. Cover the pan and refrigerate for at least 1 hour to allow the bars to set.
  12. Cut and serve: Using the foil edges, lift the entire block from the pan. Transfer to a cutting board and cut into bars of desired size. Serve chilled or at room temperature.

Notes

  • For an extra gooey texture, you can slightly underbake the crust before adding the coconut layer.
  • Use high-quality caramel sauce for richer flavor or make your own homemade caramel for a personal touch.
  • These bars keep well in the refrigerator for up to 5 days in an airtight container.
  • To soften the chocolate chips faster, chop them roughly before melting.
  • Ensure the pan is properly lined and sprayed for easy removal of bars without breaking.

Nutrition

Keywords: Samoas bars, caramel coconut bars, chocolate coconut bars, dessert bars, Samoas cookie recipe, caramel bars, easy dessert