Samoas Bars Just Like the Girl Scout Cookies
Indulge your sweet tooth with these delectable Samoas Bars, a homemade twist on the iconic Girl Scout Cookies. Featuring a buttery shortbread base, a luscious caramel-coconut layer, and a rich drizzle of semi-sweet chocolate, this easy recipe perfectly balances sweetness and texture. Toasted shredded coconut adds a nutty crunch, while melted caramel creates a gooey layer of indulgence. With straightforward steps and ingredients like caramel candies, heavy cream, and vanilla extract, these bars are ideal for satisfying cookie cravings any time of year. Make a batch in just under an hour and serve them sliced into perfect bite-sized treats—great for dessert spreads, gifting, or simply savoring with your favorite cup of coffee. Perfect for fans of caramel and chocolate, these Samoas Bars are destined to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 11 ounces caramel candies
- 3 tablespoons heavy cream
- 1.5 cups sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the vanilla extract and mix to combine.
Gradually add the flour to the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the prepared pan to form the crust. Bake for 18-20 minutes or until lightly golden around the edges. Let the crust cool completely in the pan.
Spread the shredded coconut on a baking sheet in an even layer. Bake at 350°F (175°C) for 8-10 minutes, stirring halfway through, until golden and toasted. Keep an eye on it to prevent burning.
In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 30-second intervals, stirring after each, until the caramel is completely melted and smooth.
Mix the toasted coconut into the melted caramel until fully combined.
Spread the caramel-coconut mixture evenly over the cooled shortbread crust. Let it set for 10-15 minutes at room temperature or in the refrigerator for faster setting.
Melt the chocolate chips with the vegetable oil in the microwave in 30-second intervals, stirring after each, until smooth and glossy.
Drizzle the melted chocolate over the caramel-coconut layer in a zigzag pattern. Allow the bars to set completely before cutting.
Once set, lift the bars out of the pan using the parchment overhang and slice into 16 squares or rectangles. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 153.8 g | 769% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 734.4 g | 267% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 450.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 936 mg | 20% | |
*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.
