Samoas Cookie Caramel Coconut Bars Recipe
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.
- Author: Elena
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 42 minutes (including chilling time)
- Yield: 24 bars 1x
- Category: Dessert, Bar Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
- Mix dry ingredients for crust: In a small bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Stir together and set aside.
- 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.
- Add egg yolk and vanilla: Beat in the egg yolk and vanilla extract until well combined.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, beating just until crumbly dough forms.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: 1 bar (approx. 2x2 inches)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Samoas bars, caramel coconut bars, chocolate coconut bars, dessert bars, Samoas cookie recipe, caramel bars, easy dessert