Description
No-bake Samoa bars with a graham cracker crust, gooey caramel coconut topping, and a decadent chocolate drizzle. A delicious and easy treat!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 cup heavy cream
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 14 ounces sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (or vegetable oil)
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, whisk together graham cracker crumbs, melted butter, and granulated sugar until evenly combined. Press firmly into the bottom of an 8×8 inch baking pan lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
- Make the Caramel Layer: In a medium saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream. Bring to a gentle boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, for 5-7 minutes, until slightly thickened and golden brown (around 235-240°F or 113-116°C). Remove from heat and stir in sea salt and vanilla extract.
- Prepare the Coconut Topping: *Optional:* Toast shredded coconut in a preheated oven at 325°F (160°C) for 5-7 minutes, or in a dry skillet over medium heat, stirring constantly until golden brown. Let cool slightly. Pour warm caramel over the shredded coconut in a large bowl and stir well to coat.
- Assemble the Samoa Bars: Remove the chilled graham cracker crust from the refrigerator. Spread the coconut caramel mixture evenly over the crust. Chill in the refrigerator for at least 2 hours, or preferably overnight.
- Make the Chocolate Drizzle: In a microwave-safe bowl, combine chocolate chips and coconut oil (or vegetable oil). Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Drizzle the Chocolate: Remove the chilled bars from the refrigerator. Drizzle the melted chocolate over the top of the bars in a decorative pattern.
- Final Chill: Return the bars to the refrigerator for about 15-20 minutes to allow the chocolate to set.
- Cut and Serve: Using a sharp knife, cut the bars into squares or rectangles. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to a week.
Notes
- Lining the baking pan with parchment paper makes it easier to remove the bars for cutting.
- Toasting the coconut enhances its flavor and texture. Watch carefully to prevent burning.
- A candy thermometer is helpful for ensuring the caramel reaches the correct temperature.
- Chilling the bars thoroughly is essential for easy cutting and a firm texture.
- Coconut oil in the chocolate drizzle helps to thin the chocolate and gives it a nice shine.
- Prep Time: 25 minutes
- Cook Time: 15 minutes