Everything you love about Samoas cookies wrapped up in a delicious cookie bar! These Samoas Bars are rich and delicious. Toasted coconut, caramel, short bread, and chocolate!
I was craving Samoas and was excited to try out this recipe! And wouldn’t you know? Not more than 2 hours after I made these, my neighbor, across the street, called to say that my Girl Scout cookie order just came in….6 more boxes of Samoas headed my way!
I am going to be sick of these little cookies very soon.
I also have a short cut Thin Mint recipe that is made with two ingredients (Ritz Crackers and Mint Melting Chocolate). So if you’re looking for a quick and easy recipe you’ll definitely want to check that one out!
These are VERY good, and VERY rich, You could easily spread the cookie crust thinner among two pans.
Samoas Bars Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350 degrees.
To Make the Crust:
Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Samoas Bars Topping:
3 cups shredded coconut
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. chocolate chocolate chips
Heat oven to 300. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter.
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of the Samoas bars into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.