If you’ve ever dreamed of biting into a cookie bar that perfectly balances chewy caramel, toasted coconut, rich chocolate, and a buttery shortbread base, then you’re going to fall in love with these Samoa Cookie Bars. This recipe brings the classic flavor of those beloved Samoa cookies into an easy-to-make bar form that’s just as irresistible. Whether you’re baking for a crowd or just craving a sweet treat, these Samoa Cookie Bars deliver the perfect combination of textures and flavors that will have everyone asking for more.
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Why You’ll Love This Recipe
- All-in-One Dessert: Combines the best elements of cookies and bars for ultimate convenience and flavor.
- Chewy and Crunchy Texture: Offers a perfect mix of soft caramel and crunchy toasted coconut in every bite.
- Family-Friendly: A crowd-pleaser that both kids and adults adore with its familiar flavors.
- Simple Ingredients: Uses pantry staples that are easy to find and quick to assemble.
- Customizable: Easily adapted to accommodate taste preferences or dietary needs.
Ingredients You’ll Need
This Samoa Cookie Bars recipe calls for straightforward ingredients, each playing an essential role from the crumbly base to the chocolaty topping. Quality ingredients make these bars taste simply amazing, so take a moment to gather the best you can.
- Shortbread Crust: Made with butter, sugar, and flour to provide a buttery, tender base.
- Sweetened Shredded Coconut: Adds that iconic tropical crunch and chewiness.
- Caramel Sauce: Brings gooey sweetness and binds the bars together.
- Semi-Sweet Chocolate Chips: Creates rich, melty pockets of chocolate throughout the bars.
- Baking Soda: Helps lighten the crust just enough for the perfect bite.
- Vanilla Extract: Adds a warm, aromatic note to round out the flavor profile.
Variations
Feel free to put your own spin on these Samoa Cookie Bars—this recipe is a fantastic base to tailor the flavors. Whether you want to make it gluten-free, add nuts, or boost the chocolate intensity, adapting this dessert is a breeze.
- Gluten-Free Option: Substitute the all-purpose flour for a gluten-free blend to make it safe for sensitive diets.
- Nutty Twist: Toss in chopped macadamia nuts or pecans for added texture and flavor complexity.
- Dairy-Free Version: Use coconut oil in place of butter and dairy-free caramel sauce for allergy-friendly baking.
- Extra Chocolate Burst: Mix in white chocolate chips or drizzle extra melted chocolate on top.
- Spiced Up: Add a pinch of cinnamon or nutmeg to the crust to bring warmth to the bars.
How to Make Samoa Cookie Bars
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, cream together softened butter and sugar until fluffy. Gradually mix in flour, baking soda, and vanilla extract to form a soft dough. Press the dough evenly into a greased 9×13 inch baking pan—this crust acts as the sturdy foundation of your bars.
Step 2: Bake the Crust
Bake the crust for about 15 minutes or until it’s just turning golden around the edges. This pre-baking helps the crust stay firm and prevent sogginess once you add the caramel and coconut layers.
Step 3: Add Coconut and Caramel
Evenly sprinkle the shredded coconut over the warm crust, then drizzle or spoon a generous layer of caramel sauce across the top. Make sure the caramel covers the coconut nicely to lock in moisture and provide that chewy texture.
Step 4: Add Chocolate Topping
Scatter the semi-sweet chocolate chips over the caramel and coconut layer. As the bars cool, the chocolate will soften and set into delicious pockets of richness throughout.
Step 5: Cool and Slice
Allow the bars to cool completely in the pan at room temperature or refrigerate for faster setting. Once chilled, cut into squares or bars and get ready to enjoy your perfect Samoa Cookie Bars.
Pro Tips for Making Samoa Cookie Bars
- Don’t Overbake the Crust: The crust should be lightly golden to keep it tender and prevent drying out.
- Use Quality Caramel: For the best flavor and texture, use a thick, buttery caramel sauce—homemade or store-bought.
- Toast Coconut Lightly: If you prefer extra flavor, toast the shredded coconut lightly before adding it to enhance nuttiness.
- Chill Before Cutting: Refrigerate the bars for at least an hour for clean slices and easier serving.
- Keep Ingredients at Room Temperature: Softened butter and fresh caramel blend better for a smoother texture.
How to Serve Samoa Cookie Bars
Garnishes
Sprinkle extra toasted coconut or drizzle warm chocolate across the top of the bars before serving for an enticing presentation. You can also add a light dusting of powdered sugar to give a bakery-fresh look.
Side Dishes
Pair these bars with a scoop of vanilla ice cream or a dollop of whipped cream to create a decadent dessert experience. Fresh fruit like sliced strawberries or raspberries also adds a refreshing contrast.
Creative Ways to Present
Serve the Samoa Cookie Bars on decorative platters for parties or gift them in cute boxes tied with ribbons for holidays. Cutting bars into bite-size squares makes them perfect finger foods for gatherings.
Make Ahead and Storage
Storing Leftovers
Store leftover Samoa Cookie Bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness and texture.
Freezing
Wrap bars tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months and thaw in the fridge before serving for a quick treat anytime.
Reheating
Warming bars briefly in the microwave (about 15 seconds) or oven (350°F for 5 minutes) revives the softness and melty chocolate without sacrificing the chewy texture.
FAQs
Can I use fresh coconut instead of shredded?
Fresh coconut can work but results in a moister and less chewy texture; shredded coconut is recommended for that classic Samoa Cookie Bars bite.
Are Samoa Cookie Bars gluten-free?
Traditional recipes contain wheat flour, but you can substitute a gluten-free flour blend to make this recipe safe for gluten-sensitive diets.
How long do these bars last?
When stored properly in an airtight container, Samoa Cookie Bars stay fresh for about 3-5 days at room temperature or up to a week refrigerated.
Can I make the caramel from scratch?
Absolutely! Homemade caramel made with butter, sugar, and cream elevates the flavor, but store-bought caramel sauce is a convenient alternative.
Is it possible to make these bars vegan?
Yes, substitute butter with coconut oil or vegan margarine and use dairy-free caramel and chocolate chips for a vegan-friendly version.
Final Thoughts
These Samoa Cookie Bars are a total game-changer when you want to enjoy classic cookie flavors with minimal fuss. The chewy caramel, the crunch of toasted coconut, and the rich chocolate all come together in a bar that’s as delicious as it is easy to make. Give this recipe a try—you might just find your new favorite dessert to bake again and again!
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Samoa Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including cooling time)
- Yield: 12-16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (when using gluten-free flour blend)
Description
These Samoa Cookie Bars capture the beloved flavors of classic Samoa cookies in an easy-to-make bar form. Featuring a buttery shortbread crust, chewy caramel, toasted coconut, and rich semi-sweet chocolate, this dessert offers a perfect balance of textures and flavors. Ideal for family gatherings or as a sweet treat, these bars are customizable and use simple pantry ingredients for convenience and deliciousness.
Ingredients
Shortbread Crust
- 1 cup (227g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 2 cups (250g) all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Toppings
- 1 1/2 cups sweetened shredded coconut
- 1 cup caramel sauce (homemade or store-bought)
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, cream together softened butter and sugar until fluffy. Gradually add flour, baking soda, and vanilla extract, mixing until a soft dough forms. Press the dough evenly into a greased 9×13 inch baking pan to form the crust.
- Bake the Crust: Bake the crust for about 15 minutes or until the edges just begin to turn golden. This pre-baking ensures a firm crust that prevents sogginess once toppings are added.
- Add Coconut and Caramel: Evenly sprinkle the shredded coconut over the warm crust. Then drizzle or spoon a generous layer of caramel sauce over the coconut, covering it completely to lock in moisture and create chewy layers.
- Add Chocolate Topping: Scatter the semi-sweet chocolate chips evenly across the caramel and coconut layer. As the bars cool, the chocolate chips will soften and set into rich, melty pockets.
- Cool and Slice: Allow the bars to cool completely at room temperature or refrigerate to speed setting. Once chilled, cut into squares or bars and serve.
Notes
- Do not overbake the crust to keep it tender and prevent drying out.
- Use thick, buttery caramel sauce for best flavor and texture, either homemade or store-bought.
- Lightly toast shredded coconut before adding for enhanced nuttiness and flavor.
- Chill bars for at least an hour before cutting for clean slices and easy serving.
- Keep ingredients like butter and caramel at room temperature for smoother mixing and better texture.
Nutrition
- Serving Size: 1 bar (approx. 1/16th of recipe)
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg