Print

Samoas Cookie Caramel Coconut Bars Recipe

Samoas Cookie Caramel Coconut Bars Recipe
Print 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

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