Samoas Cookie Caramel Coconut Bars: The Ultimate Recipe

Samoas Cookie Caramel Coconut Bars: Prepare to be transported to a realm of pure dessert bliss! Imagine the iconic flavors of your favorite Girl Scout cookie, amplified and transformed into a decadent, chewy, and utterly irresistible bar. These aren’t just any dessert bars; they’re a symphony of textures and tastes that will have everyone begging for the recipe.

While the exact origins of caramel and coconut confections are debated, the combination has been a beloved treat across cultures for generations. The Samoas cookie, with its rich caramel, toasted coconut, and chocolate stripes, has become a modern classic, instantly recognizable and deeply craved. But what if you could enjoy those same flavors in an even more satisfying, shareable form?

That’s where these Samoas Cookie Caramel Coconut Bars come in. People adore this dish because it captures the essence of the beloved cookie in a convenient and crowd-pleasing format. The chewy base, the gooey caramel, the toasted coconut, and the drizzle of chocolate create a harmonious blend of sweet, salty, and nutty notes. Plus, they’re surprisingly easy to make, requiring minimal effort for maximum flavor payoff. Trust me, once you try these bars, you’ll never look at a Samoas cookie the same way again!

this Recipe

Ingredients:

• For the Shortbread Crust:
• 1 ½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, cold and cubed
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• 2 tablespoons ice water
• For the Caramel Coconut Topping:
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• ½ cup heavy cream
• ¼ cup corn syrup
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 7 cups sweetened shredded coconut
• For the Chocolate Drizzle:
• 1 cup semi-sweet chocolate chips
• 1 tablespoon coconut oil (or vegetable oil)

Preparing the Shortbread Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt is evenly distributed, which is crucial for flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter stays cold. Cold butter equals a flaky crust!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough crust.
4. Form the Dough: Gently press the dough into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, preventing the crust from shrinking during baking.
5. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal of the bars later.
6. Roll Out the Dough: On a lightly floured surface, roll out the dough to fit the prepared pan. If the dough is too firm to roll easily, let it sit at room temperature for a few minutes to soften slightly.
7. Transfer to Pan: Carefully transfer the rolled-out dough to the prepared pan. Press it evenly into the bottom of the pan.
8. Pre-bake the Crust: Prick the crust all over with a fork. This prevents it from puffing up during baking. Bake for 18-20 minutes, or until lightly golden brown. Let the crust cool completely before adding the caramel coconut topping.

Making the Caramel Coconut Topping:

1. Melt Butter and Sugar: In a large, heavy-bottomed saucepan, combine the butter, brown sugar, heavy cream, and corn syrup. The heavy-bottomed pan is important to prevent scorching.
2. Cook the Caramel: Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
3. Bring to a Boil: Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for 5-7 minutes, or until the caramel thickens slightly. Use a candy thermometer if you have one; the ideal temperature is around 235°F (113°C), which is the soft-ball stage.
4. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract and salt.
5. Add Coconut: Add the shredded coconut to the caramel mixture and stir until well combined. Make sure all the coconut is coated in the caramel.

Assembling and Baking the Bars:

1. Spread Topping: Spread the caramel coconut mixture evenly over the cooled shortbread crust.
2. Bake Again: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly. Keep a close eye on it to prevent burning.
3. Cool Completely: Let the bars cool completely in the pan before cutting. This is crucial! If you try to cut them while they’re still warm, the caramel will be too soft and the bars will fall apart. I usually let them cool for at least 2-3 hours, or even overnight.

Preparing the Chocolate Drizzle:

1. Melt Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable oil). Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. The coconut oil helps to thin the chocolate and gives it a nice shine.
2. Drizzle Chocolate: Once the bars are completely cooled and cut, drizzle the melted chocolate over the top. You can use a spoon or a piping bag for a more precise drizzle.
3. Let Chocolate Set: Let the chocolate set completely before serving. This will take about 30 minutes at room temperature, or you can speed up the process by placing the bars in the refrigerator for 15-20 minutes.

Cutting and Storing the Bars:

1. Cut into Bars: Once the chocolate has set, cut the bars into squares or rectangles. A sharp knife is essential for clean cuts. You can also run the knife under hot water and dry it between cuts to prevent the caramel from sticking.
2. Store Properly: Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If storing in the refrigerator, let them come to room temperature before serving for the best flavor and texture.

Tips for Success:

• Use Cold Butter: For the shortbread crust, using cold butter is absolutely essential. It creates those lovely flaky layers that make shortbread so delicious.
• Don’t Overmix: Be careful not to overmix the shortbread dough. Overmixing develops the gluten and results in a tough crust.
• Watch the Caramel: Keep a close eye on the caramel while it’s cooking. It can burn easily, so stir it frequently and adjust the heat as needed.
• Cool Completely: I can’t stress this enough – let the bars cool completely before cutting! This will prevent them from falling apart and make them much easier to handle.
• Customize Your Chocolate: Feel free to use dark chocolate, milk chocolate, or even white chocolate for the drizzle. You can also add a sprinkle of sea salt to the chocolate for a salty-sweet flavor.
• Toast the Coconut: For a deeper, nuttier flavor, you can toast the shredded coconut before adding it to the caramel. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown, stirring occasionally.

Variations:

• Add Nuts: For extra crunch and flavor, add chopped pecans, walnuts, or almonds to the caramel coconut topping.
• Salted Caramel: Add a pinch of sea salt to the caramel mixture for a salted caramel flavor.
• Espresso Powder: Add a teaspoon of espresso powder to the chocolate drizzle for a mocha flavor.
• Different Extracts: Experiment with different extracts in the caramel, such as almond extract or maple extract.

Conclusion:

This recipe for Samoas Cookie Caramel Coconut Bars is truly a must-try, and I’m confident it will become a new favorite in your household. The combination of the buttery shortbread base, the chewy caramel, and the toasted coconut is simply irresistible. It perfectly captures the essence of the beloved Girl Scout cookie in an even more decadent and satisfying form. Forget store-bought imitations; these homemade bars are on a whole other level!

I’ve made these bars countless times, and each time they disappear in a flash. The rich, sweet, and slightly salty flavor profile is universally appealing, making them perfect for potlucks, bake sales, or simply a special treat for yourself. Trust me, once you take a bite, you’ll understand why I’m so enthusiastic about them.

But the best part? This recipe is incredibly versatile! While I’ve presented my go-to version, there are plenty of ways to customize it to your liking.

Serving Suggestions and Variations:

* Serving Suggestions: These bars are fantastic on their own, but they’re also delicious served with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch of elegance, drizzle them with melted dark chocolate or sprinkle them with sea salt. They also pair wonderfully with a cup of hot coffee or tea.

* Chocolate Lover’s Dream: If you’re a chocolate fanatic, consider adding chocolate chips to the shortbread crust or drizzling the finished bars with melted chocolate. You could even use a chocolate shortbread crust for an extra layer of chocolatey goodness.

* Nutty Delight: For a nutty twist, add chopped pecans or walnuts to the caramel coconut topping. The nuts will add a delightful crunch and complement the other flavors beautifully.

* Salted Caramel Indulgence: If you’re a fan of salted caramel, don’t be afraid to add a generous pinch of sea salt to the caramel sauce. The salt will enhance the sweetness and create a truly addictive flavor combination.

* Mini Bars for Sharing: For easy serving and portion control, bake the bars in a mini muffin tin. This is a great option for parties or gatherings where you want to offer a variety of desserts.

* Gluten-Free Option: To make these bars gluten-free, simply substitute the all-purpose flour in the shortbread crust with a gluten-free flour blend. Be sure to use a blend that is designed for baking and contains xanthan gum for best results.

I truly believe that anyone can make these Samoas Cookie Caramel Coconut Bars successfully, regardless of their baking experience. The recipe is straightforward, and the results are guaranteed to impress. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible treats.

I’m so excited for you to try this recipe! Once you’ve made them, I would absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments with me – I can’t wait to see your creations! Happy baking!