Samoa Supreme Bar Cookies
Indulge your sweet tooth with these irresistible Samoa Supreme Bar Cookies, a decadent fusion of buttery shortbread, gooey caramel, toasted coconut, and rich chocolate. With layers of texture and flavor reminiscent of the beloved Samoa Girl Scout Cookies, these dessert bars are as stunning as they are delicious. The recipe features a simple shortbread crust, a golden caramel-coconut topping, and a generous drizzle of melted semisweet chocolate for that final touch of indulgence. Perfect for bake sales, potlucks, or a special treat anytime, these bars elevate classic cookie flavors into a show-stopping dessert. Ready in under an hour with minimal effort, they’re proof that homemade can be truly extraordinary!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoons salt
- 2 cups sweetened shredded coconut
- 12 ounces soft caramel candies
- 3 tablespoons heavy cream
- 1.5 cups semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract. Gradually add the flour and salt, mixing until just combined to form a crumbly dough.
Press the dough evenly into the prepared baking pan to form the base layer. Poke a few holes in the dough with a fork to prevent bubbles.
Bake for 18-20 minutes, or until the shortbread is lightly golden around the edges. Let the crust cool completely before proceeding.
While the crust cools, spread the shredded coconut evenly on a baking sheet. Toast the coconut in the oven for 5-7 minutes, stirring once, until golden brown. Remove and let cool.
In a microwave-safe bowl, combine the soft caramel candies and heavy cream. Microwave in 30-second increments, stirring between each, until fully melted and smooth.
Stir the toasted coconut into the melted caramel until evenly coated. Spread this mixture over the cooled shortbread crust, pressing it into an even layer.
Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Drizzle the melted chocolate across the caramel coconut layer in a zigzag pattern. Optional: Dip the bottoms of the bars in additional melted chocolate for an extra touch of indulgence.
Refrigerate the pan for about 15-20 minutes, or until the chocolate is set and the caramel layer is firm.
Lift the bars out of the pan using the parchment paper overhang. Slice into 16 squares (or desired sizes) using a sharp knife.
Serve at room temperature and enjoy your Samoa Supreme Bar Cookies!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 152 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.
