Girl Scout Cookies Samoas Bars
Indulge in the irresistible flavors of Girl Scout Cookies Samoas Bars, a homemade twist on the iconic treat! These decadent dessert bars feature a buttery shortbread base topped with a luscious layer of caramel-coated toasted coconut, all drizzled with rich semi-sweet chocolate for an elegant finish. Perfect for satisfying your sweet tooth, these bars are surprisingly easy to make, thanks to simple ingredients like soft caramels, shredded coconut, and chocolate chips. Whether you're impressing guests or treating yourself, these no-fuss bars capture the chewy, crunchy, and chocolatey magic of the classic Samoas cookies in every bite. Ready in under an hour and yielding 12 servings, these bars are ideal for parties, bake sales, or simply indulging at home.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 3 cups Sweetened shredded coconut
- 11 ounces Soft caramels
- 3 tablespoons Heavy cream
- 1.5 cups Semi-sweet chocolate chips
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Mix in the vanilla extract.
Gradually add the flour and salt to the creamed mixture and stir until combined. The batter will be crumbly.
Press the shortbread dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let the shortbread cool completely.
While the shortbread cools, toast the shredded coconut. Spread the coconut on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring frequently, until golden brown. Set aside to cool.
In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 30-second increments, stirring after each, until the caramel is fully melted and smooth.
Reserve 1/4 cup of the melted caramel for drizzling. Mix the toasted coconut into the remaining caramel until fully combined.
Spread the caramel-coconut mixture evenly over the cooled shortbread layer, pressing gently to adhere.
Melt the semi-sweet chocolate chips with the vegetable oil in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth.
Drizzle the reserved caramel and melted chocolate in a decorative pattern over the bars. Use any remaining chocolate to coat the bottoms of the bars, if desired.
Chill the bars in the refrigerator for 20-30 minutes to set. Once firm, cut into squares or rectangles and serve.
Store in an airtight container at room temperature or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 38.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
