These Samoas Bars start with a shortbread crust, then a layer of toasted coconut, melted caramel, more toasted coconut and drizzled with melted chocolate. They’re unbelievably good and simple to make.
♡THE BEST OF 12 DAYS OF SUGAR – DAY 10♡
Like I promised, I am throwing in a recipe new or two for my Best of 12 Days of Sugar. These Samoas Bars are crazy good and the perfect, simple bar cookie to make for your holiday parties and cookie exchanges . . . oh wait, it’s 2020, there probably won’t be any holiday parties and/or cookies exchanges. #thankyoucovid #imsickofsocialdistancing
If you love Girl Scout Samoas Cookies, then you’re going to love these bars. The best part is you can make these year-round to satisfy your craving for those once-a-year Girl Scout Cookies.
These bars are incredibly simple to make and taste amazing. My son Zach even loved them and like I’ve mentioned many times, he is not a fan of coconut.
This little gems start with a buttery shortbread crust with toasted coconut mixed in. Then a layer of more toasted coconut, followed by delicious caramel, more toasted coconut and finished off with a drizzle of melted chocolate chips.
They’re simple, but amazing and going to “wow” anyone who is lucky enough to eat one.
WHAT KIND/BRAND OF CARAMELS ARE BEST?
My favorite caramels to use for these bars are the Werther’s soft caramels, but Kraft caramels will also work just fine and be delicious.
DO I HAVE TO TOAST THE COCONUT?
I would say no you don’t, but then you’d be missing out. The toasted coconut adds a depth of flavor to these bars that makes them even better! It’s simple to toast coconut and definitely worth the time. You can toast it on a cookie sheet in the oven. Preheat your oven to 350°F. Spread the coconut evenly on a large baking sheet and bake until golden brown, about 8 -10 minutes, stirring every two minutes.
To toast it on your stovetop, place the desired amount of coconut in a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
I can’t wait for you to give these a try.Print
Recipe Source: Betty Crocker “Cookies Cookbook”