Samoa Cookie Bars
Samoa Cookie Bars are inspired by the adored Samoa girl scout cookies with layers of brown sugar shortbread, caramel, coconut, and chocolate.
Servings 9 bars
Ingredients
Cookie Layer
- 1 ¼ cups all-purpose flour
- ⅓ cup light brown sugar
- ½ cup butter melted (1 stick)
- 1 tsp pure vanilla extract
Coconut Layer
- 1 11 ounce bag soft caramels
- 2 tbsp water
- 2 ½ cups shredded coconut toasted
- 1 cup chocolate chips
- Flake sea salt optional
Instructions
Cookie Layer
- Preheat the oven to 350F.
- Line a 9x9 pan with parchment paper.
- In a large bowl, whisk together the flour and brown sugar.
- Add the melted butter and vanilla extract and mix to combine. Mix just until a crumbly dough forms.
- Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until the crust is golden brown.
- Set aside to cool completely before continuing.
Coconut Layer
- In a small saucepan, combine the caramels and water.
- Cook over medium heat, stirring often, until the caramels are fully melted.
- Add two cups of the toasted coconut to the melted caramel and stir to combine.
- Pour the mixture over the cooled crust and top with the remaining ½ cup of coconut.
- Allow the mixture to sit at room temperature until the caramel layer has set.
- Once the caramel has set, slice the samoas into bars.
- Melt the chocolate chips (either in the microwave or a double boiler) and drizzle it over the bars.
- If desired, dip the bottoms of the bars into the chocolate as well.
- Transfer the bars to the fridge and allow the chocolate to set before serving.
- Store in an airtight container in the fridge for up to 5 days.