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
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 1 3/4 cups shredded coconut, toasted
- 3 tablespoons heavy whipping cream
- 1 tablespoon butter
- 35 caramels, unwrapped
- 1/3 cup semi sweet chocolate chips, melted
- Preheat your oven to 350 degrees.
- In a medium bowl, mix the butter and brown sugar until creamy (I use my hand mixer). Add the flour and 1/2 cup of the toasted coconut. Mix until well combined (mixture will be fairly dry, kind of like damp sand). Press unto an ungreased 9-inch square pan.
- Bake until edges are light golden brown, about 15 minutes/
- While crust bakes, heat whipping cream, butter and the caramels over medium low heat, stirring often, until caramels are melted and the mixture is smooth. Remove from heat and set aside.
- Sprinkle 3/4 cup of the remaining toasted coconut over the hot crust. Pour the warm caramel filling over the coconut and spread evenly and carefully. Sprinkle with the remaining toasted coconut.
- In a small microwaveable bowl, melt the chocolate chips for 45 seconds, stir and continue to cook in 10 second increments until melted and smooth. Drizzle over coconut and caramel layer. Cut or score bars with a sharp knife before chocolate sets all the way.
Recipe Source: Betty Crocker “Cookies Cookbook”