Samoa Cookie Bars

Let’s talk about Samoa Cookie Bars. Oh man, these little squares of caramel-coconut heaven are basically my love letter to those addictive Girl Scout cookies we all secretly binge after midnight. What’s great about these bars is how simple and homemade they feel, even though they’re so totally drool-worthy. I’m talking about a rich, buttery crust layered with ooey-gooey caramel and toasted coconut goodness.

So, picture this: my husband sneaking into the kitchen, thinking he’s a ninja, to steal one more bar late at night. These cookies have become such a staple in our household that they might as well have their own shelf in our pantry — if they ever lasted that long! We’ve made them for everything from holiday parties to “just because it’s Tuesday” treats. There’s something kind of wonderful in knowing that something as simple as a cookie can bring everyone to the table with smiles ready.

Why You’ll Love This Samoa Cookie Bars

So why are you gonna fall head over heels for this recipe? First off, who doesn’t want a cookie bar that tastes like sweet tooth satisfaction wrapped in guilty pleasure? These bars are perfect when you have that Girl Scout cookie craving AND need instant gratification. Plus, they make your kitchen smell like a caramel daydream. Also, pro tip: they’re pretty enough for a party, but go ahead and keep ’em just for yourself — no judgment here.

How to Make It

Alright, so here we go. You’re gonna want to grab a nice big mixing bowl, something that makes you feel like you know what you’re doing. Start by making that buttery crust. Imagine it’s like constructing the edible foundation for coconut towers of joy. Don’t panic if it looks crumbly — my first try was a mess, but it all came together. Then, you’re gonna get into the real fun: melting and stirring until it’s almost meditative. Watch as the caramel becomes all luscious and dreamy. Toast your coconut until it’s a shade of golden that makes you feel proud, even if it does end up scattered all over the counter. Pile it all together and bake it to perfection while hoping nobody walks into the kitchen to ask what’s taking so long!

Ingredient Notes

– Butter: We’re talking richness galore! Seriously, don’t skimp here unless you want sad bars.
– Caramel: Sticky business, but it’s what dreams are made of. Wear something you can wash when you inevitably get it everywhere.
– Coconut: Toasted to a golden brown, you might munch on this before it hits the bars — no judgment.

Recipe Steps:

1. Prep your crust mixture, feeling confident even if it crumbles a tad.
2. Bake that foundation of buttery goodness until it’s golden.
3. Melt the caramel into sweet liquid gold.
4. Toast your coconut until it brings all the good smells.
5. Layer everything like an edible masterpiece and bake again.
6. Slice and savor before they disappear!

What to Serve It With

Tips & Mistakes

– Here’s a tip from someone who overcooked the caramel once: Don’t leave it alone on the stove for “just a minute.”
– Forgot the parchment paper? Yeah, cleaning the pan is gonna be fun. Drink some coffee while you scrape!

Storage Tips

Keep these gems in an airtight container — if they last long enough to store! If you nab one cold from the fridge, it’s basically like sneaking candy for breakfast, and isn’t that what life’s all about?

Variations and Substitutions

Run out of caramel? Try a drizzle of honey or maple syrup. It’s not the same, but in a pinch, it’ll do the trick. Switching the coconut for nuts when your pantry’s bare? Oh, I’ve been there — still delicious, just less tropical vacay vibes.

Frequently Asked Questions

Samoa Cookie Bars

Delicious Samoa Cookie Bars with layers of shortbread, caramel, coconut, and chocolate.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.75 cups all-purpose flour
• ▢ 0.5 cup unsalted butter softened
• ▢ 0.25 cup granulated sugar
• ▢ 15 oz caramel sauce softened
• ▢ 1 cup sweetened shredded coconut toasted
• ▢ 8 oz semisweet chocolate chips melted
• ▢ 0.5 cup powdered sugar

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper.
• In a bowl, cream together butter and granulated sugar until smooth. Gradually mix in flour until dough forms.
  1.75 cups all-purpose flour
• Press dough evenly into the prepared pan and bake for 15 minutes or until lightly golden.
• Allow the crust to cool; spread the caramel sauce evenly over the crust.
  1.75 cups all-purpose flour
• Sprinkle toasted shredded coconut over the caramel layer.
  1.75 cups all-purpose flour
• Drizzle melted semisweet chocolate evenly over the top.
  1.75 cups all-purpose flour
• Refrigerate bars for at least 1 hour before cutting into squares.

Notes

Store bars in an airtight container at room temperature for up to 3 days.