Samoa Cookie Bars: The Ultimate Recipe & Baking Guide

Samoa Cookie Bars: Prepare to be transported to a realm of pure dessert bliss! Imagine the iconic flavors of the beloved Girl Scout cookie, but in an even easier, more decadent bar form. These aren’t just any cookie bars; they’re a symphony of chewy coconut, rich caramel, and smooth chocolate, all resting on a buttery shortbread crust. Trust me, one bite and you’ll be hooked!

While the exact origins of the Samoa cookie remain shrouded in a bit of sweet mystery, its popularity is undeniable. For generations, this cookie has held a special place in our hearts, representing community, tradition, and of course, irresistible flavor. The combination of textures and tastes is simply magical. The toasted coconut offers a delightful chewiness, the caramel provides a gooey sweetness, and the chocolate adds a touch of sophisticated bitterness that perfectly balances everything out.

What makes these Samoa Cookie Bars so universally loved? Beyond the incredible taste, it’s the convenience! Forget meticulously rolling and baking individual cookies. This recipe allows you to create a whole batch of deliciousness with minimal effort. Perfect for potlucks, bake sales, or simply satisfying your own sweet cravings, these bars are guaranteed to be a crowd-pleaser. So, let’s get baking and bring a little bit of Samoa magic into your kitchen!

Ingredients:

• For the Shortbread Crust:
• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 1 cup (2 sticks, 226g) cold unsalted butter, cut into cubes
• For the Caramel Topping:
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (57g) unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 6 cups shredded coconut, toasted
• For the Chocolate Drizzle:
• 1 cup (170g) semi-sweet chocolate chips
• 1 tablespoon vegetable oil (or coconut oil)

Preparing the Shortbread Crust

Okay, let’s get started with the foundation of our Samoa Cookie Bars – the shortbread crust! This part is super easy, and the buttery, crumbly texture is just perfect against the chewy caramel and coconut topping. Trust me, you’ll love it!

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. Make sure everything is evenly distributed. This ensures a consistent flavor and texture throughout the crust.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender (or your fingers, if you’re feeling ambitious!), cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This is crucial for creating that flaky, tender shortbread texture. If using your fingers, work quickly to prevent the butter from melting too much.
3. Press into Pan: Press the mixture evenly into the bottom of a 9×13 inch baking pan. I like to use the bottom of a measuring cup to really pack it down and create a smooth, even surface. This will give you a nice, sturdy base for the caramel and coconut.
4. Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the crust is lightly golden brown. Keep a close eye on it, as ovens can vary. You want it to be cooked through but not overly browned. Remove from the oven and let it cool completely before adding the caramel topping. This is important because if the crust is still warm, the caramel will melt and become too runny.

Making the Caramel Coconut Topping

Now for the star of the show – the caramel coconut topping! This is where the magic happens, and it’s what makes these bars taste just like Samoa cookies. Don’t be intimidated by the caramel; it’s easier than you think!

1. Toast the Coconut: Preheat your oven to 325°F (160°C). Spread the shredded coconut in a single layer on a baking sheet. Bake for 5-7 minutes, or until lightly golden brown, stirring halfway through. Watch it carefully, as coconut can burn quickly. Toasted coconut adds a wonderful depth of flavor and a satisfying crunch to the bars. Let the toasted coconut cool completely.
2. Combine Sugar and Heavy Cream: In a medium saucepan, combine the granulated sugar and heavy cream. Stir to combine.
3. Cook the Caramel: Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Once boiling, stop stirring and let it cook for about 5-7 minutes, or until the mixture turns a light amber color. Use a candy thermometer to monitor the temperature; it should reach about 245°F (118°C). Be patient and don’t stir during this process, as stirring can cause the sugar to crystallize.
4. Add Butter and Salt: Remove the saucepan from the heat and stir in the butter and salt until the butter is melted and the mixture is smooth. The butter will help to create a rich, creamy caramel.
5. Stir in Vanilla and Sweetened Condensed Milk: Stir in the vanilla extract and sweetened condensed milk until well combined. The sweetened condensed milk adds a lovely sweetness and creaminess to the caramel.
6. Add Toasted Coconut: Stir in the toasted coconut until it is evenly coated with the caramel. Make sure all the coconut is well incorporated into the caramel mixture.
7. Spread Over Crust: Spread the caramel coconut mixture evenly over the cooled shortbread crust. Use a spatula to ensure it’s spread in an even layer.
8. Bake Again: Bake in the preheated oven at 350°F (175°C) for 12-15 minutes, or until the caramel is bubbly and lightly golden brown. Again, keep a close eye on it to prevent burning.
9. Cool Completely: Remove from the oven and let the bars cool completely in the pan before cutting. This is crucial for the caramel to set properly. I know it’s tempting to dig in right away, but trust me, you’ll be glad you waited! Cooling can take several hours, or even overnight.

Drizzling with Chocolate

Almost there! The final touch is the chocolate drizzle, which adds a beautiful visual appeal and that classic Samoa cookie flavor. This step is quick and easy, but it makes a big difference!

1. Melt Chocolate: In a microwave-safe bowl, combine the chocolate chips and vegetable oil (or coconut oil). Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. The oil helps to thin the chocolate, making it easier to drizzle. Be careful not to overheat the chocolate, as it can burn.
2. Drizzle Over Bars: Drizzle the melted chocolate over the cooled caramel coconut bars. You can use a spoon, a fork, or a piping bag to create your desired pattern. I like to drizzle it back and forth in a zig-zag pattern.
3. Let Chocolate Set: Let the chocolate set completely before cutting the bars. This will prevent the chocolate from smearing. You can speed up the process by placing the bars in the refrigerator for about 30 minutes.
4. Cut and Serve: Once the chocolate is set, cut the bars into squares or rectangles. I like to use a sharp knife and wipe it clean between each cut for neat, clean edges.

Tips for Success

Here are a few extra tips to ensure your Samoa Cookie Bars turn out perfectly every time:

• Use Cold Butter: For the shortbread crust, it’s essential to use cold butter. This will help create a flaky, tender texture.
• Don’t Overmix: When making the shortbread crust, be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in a tough crust.
• Toast the Coconut: Toasting the coconut is a must! It adds a wonderful depth of flavor and a satisfying crunch.
• Watch the Caramel: Keep a close eye on the caramel while it’s cooking. It can burn easily, so stir constantly and monitor the temperature with a candy thermometer.
• Cool Completely: Let the bars cool completely before cutting. This will allow the caramel to set properly and prevent the bars from falling apart.

Storage Instructions

Store the Samoa Cookie Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months. To freeze, wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. Let them thaw completely before serving.

Variations

Want to mix things up a bit? Here are a few variations you can try:

• Dark Chocolate: Use dark chocolate chips instead of semi-sweet chocolate chips for a richer, more intense chocolate flavor.
• Sea Salt: Sprinkle a pinch of sea salt over the chocolate drizzle for a sweet and salty treat.
• Nuts: Add chopped nuts, such as pecans or walnuts, to the caramel coconut topping for extra crunch and flavor.
• Espresso Powder: Add a teaspoon of espresso powder to the melted chocolate for a mocha-flavored drizzle.

Enjoy your homemade Samoa Cookie Bars! I hope you love them as much as I do. They’re the perfect treat for any occasion, and they’re sure to impress

Conclusion:

So, there you have it! These Samoa Cookie Bars are truly something special, and I genuinely believe they deserve a spot in your regular baking rotation. Why? Because they perfectly capture the irresistible flavors of the beloved Girl Scout cookie in a form that’s even easier (and dare I say, more fun?) to make. We’re talking chewy shortbread, luscious caramel, toasted coconut, and a generous drizzle of chocolate – all harmonizing in a symphony of sweet and salty goodness. It’s a textural masterpiece and a flavor explosion all in one delightful bite.

But the best part? These bars are incredibly versatile. While they’re fantastic served simply as they are, warm or at room temperature, there are so many ways to elevate your Samoa Cookie Bars experience. For a truly decadent treat, try serving them with a scoop of vanilla bean ice cream and a sprinkle of sea salt. The cold ice cream against the warm, chewy bar is pure bliss. Or, if you’re feeling adventurous, crumble them over a chocolate mousse for an extra layer of texture and flavor. They’re also amazing dipped in melted dark chocolate for an even richer indulgence.

And don’t be afraid to experiment with variations! If you’re a fan of nuts, try adding chopped pecans or walnuts to the caramel mixture for an extra crunch. For a more intense coconut flavor, toast the coconut flakes in a dry skillet until golden brown before adding them to the recipe. You could even try using a different type of shortbread crust, like a chocolate shortbread, for a unique twist. The possibilities are endless, so feel free to get creative and make these bars your own!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect treat for potlucks, bake sales, or simply satisfying your own sweet tooth. They are guaranteed to be a crowd-pleaser, and I can already imagine the smiles on the faces of your friends and family when they take their first bite.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you, these Samoa Cookie Bars are worth every minute of effort. They’re easy to make, incredibly delicious, and guaranteed to bring a little bit of joy into your day.

I’m so excited for you to try this recipe! Once you’ve made your own batch of these irresistible bars, I’d absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below! I can’t wait to see your creations and hear all about your baking adventures. Happy baking!

Don’t forget to rate the recipe and share it with your friends if you enjoyed it! Your feedback helps me create even more delicious recipes for you to enjoy. And who knows, maybe your version of these Samoa Cookie Bars will inspire someone else to get baking too!

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