Description
These Samoa Cookie Bars combine a buttery cookie base with toasted coconut, chewy caramel, and rich chocolate for an irresistible homemade dessert. Easy to layer and slice, they deliver classic Samoa-inspired flavors without the hassle of making individual cookies.
Ingredients
Scale
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Make the Cookie Base: In a large bowl, beat the softened butter and sugar until smooth and creamy. Mix in the vanilla extract.
- Add the Dry Ingredients: Gradually add the flour and salt. Mix just until a soft dough forms. Avoid overmixing.
- Press Into the Pan: Transfer the dough to the prepared pan. Press it evenly across the bottom using your fingers or the flat bottom of a measuring cup.
- Bake: Bake for approximately 18–22 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and allow the cookie base to cool completely.
- Toast the Coconut: Spread the shredded coconut evenly on a baking sheet. Toast at 350°F (175°C) for about 5–8 minutes, stirring every few minutes, until lightly golden. Watch carefully to prevent burning. Let it cool.
- Prepare the Caramel: Place the caramel candies and heavy cream in a saucepan over low heat. Stir continuously until completely melted and smooth. Remove from the heat and stir in the vanilla and salt.
- Combine Coconut and Caramel: Add most of the toasted coconut to the melted caramel, reserving a small amount for decoration. Stir until the coconut is evenly coated.
- Add the Caramel Layer: Spread the caramel-coconut mixture evenly over the cooled cookie base. Gently press and smooth the surface with a spatula.
- Chill: Refrigerate the bars for approximately 20–30 minutes, or until the caramel layer is firm enough to handle.
- Melt the Chocolate: Melt the chocolate chips gently in the microwave in 15–20 second intervals, stirring after each interval. Continue until smooth. Stir in the coconut oil if using.
- Add the Chocolate: Spread a thin layer of melted chocolate over the bottom of the bars if desired. Allow it to set, then carefully turn the slab over.
- Drizzle the Top: Drizzle the remaining melted chocolate over the caramel coconut layer in thin, zigzag lines. Sprinkle with the reserved toasted coconut if desired.
- Set the Bars: Refrigerate for another 15–20 minutes, or until the chocolate has completely set.
- Slice and Serve: Lift the bars from the pan using the parchment paper. Place them on a cutting board and cut into squares or rectangles with a sharp knife. Wipe the knife between cuts for clean layers.
- Enjoy: Serve the Samoa Cookie Bars once the chocolate has set and the caramel has reached a pleasantly chewy texture.
- Prep Time: PT20M
- Cook Time: PT22M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Samoa Cookie Bar
- Calories: 385 kcal
- Sugar: 31 g
- Sodium: 155 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg