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Samoa Cookie Bars

Samoa Cookie Bars

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  • Author: Maria
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cooktune.com/samoa-cookie-bars/