As I stood in my kitchen indulging in a moment of sweet nostalgia, I realized that nothing beats the charm of homemade treats. That’s when I decided to recreate Samoas Cookie Caramel Coconut Bars, a delightful twist on the classic cookies that everyone adores. Not only are these bars a crowd-pleaser, perfect for sharing with friends or family, but they also turn simple ingredients into a layer of delectable goodness that feels like a warm hug with every bite. With a quick prep time and the ability to impress even the most discerning dessert lover, these bars are bound to become a staple in your baking repertoire. Ready to indulge your tastebuds and impress your loved ones? Let’s dive into this scrumptious adventure together!
Why are Samoas Cookie Bars so irresistible?
Decadent Layers: These bars combine a buttery shortbread base with a rich caramel coconut topping, making every bite a melt-in-your-mouth experience.
Simple to Make: With straightforward steps, even novice bakers can whip these up with ease, making them a fantastic weekend project.
Crowd-Pleasing Delight: Everyone will scream for more! These bars are perfect for parties, potlucks, or cozy nights in.
Versatile Treat: From dessert to a sweet afternoon snack, these bars fit any occasion.
Time Well Spent: The short prep time combined with a little patience for cooling creates a dessert that feels gourmet without hours of effort.
Indulge in these Samoas Cookie Caramel Coconut Bars and share the joy!
Samoas Cookie Caramel Coconut Bars Ingredients
• Here’s everything you need to make these delicious bars!
For the Shortbread Base
- All-purpose flour – This forms the sturdy base for your bars.
- Unsalted butter – Cold and cubed, it will create a flaky texture.
- Granulated sugar – Adds a touch of sweetness to the crust.
- Salt – A pinch to enhance all flavors.
- Ice water – Helps bring the dough together without warming the butter.
For the Caramel Coconut Topping
- Unsalted butter – The key to rich caramel flavor.
- Light brown sugar – Provides a deep sweetness and lovely color.
- Heavy cream – Ensures your caramel is creamy and smooth.
- Corn syrup – Helps the caramel stay glossy and prevents crystallization.
- Vanilla extract – Adds warmth and depth to the topping.
- Salt – Balances the sweetness of the caramel.
- Sweetened shredded coconut – The star ingredient that gives these bars their coconut flavor and chewiness.
For the Chocolate Drizzle
- Semi-sweet chocolate chips – Adds indulgence and richness to the bars.
- Coconut oil (or vegetable oil) – Makes the chocolate silky for drizzling.
With these ingredients, you’ll be well on your way to creating your own irresistible Samoas Cookie Caramel Coconut Bars!
Step‑by‑Step Instructions for Samoas Cookie Caramel Coconut Bars
Step 1: Prepare the Shortbread Crust
In a large bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup of granulated sugar, and ¼ teaspoon of salt. Cut in ½ cup of cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs, with no large butter pieces visible.
Step 2: Form the Dough
Gradually add 2 tablespoons of ice water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Step 3: Preheat and Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or alternatively, line it with parchment paper for easy removal of your bars later on.
Step 4: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a rectangle that fits your prepared pan. Transfer the dough carefully to the pan, ensuring it covers the bottom evenly.
Step 5: Bake the Shortbread
Prick the crust all over with a fork to prevent bubbling, and then bake in the preheated oven for 18-20 minutes, or until it's lightly golden brown. Allow the crust to cool completely in the pan.
Step 6: Make the Caramel Coconut Topping
In a large, heavy-bottomed saucepan, combine 1 cup of unsalted butter, 1 cup of packed light brown sugar, ½ cup of heavy cream, and ¼ cup of corn syrup. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves completely.
Step 7: Boil the Mixture
Bring the caramel mixture to a boil, then reduce the heat to low. Simmer for 5-7 minutes, stirring occasionally, until the caramel thickens slightly, reaching around 235°F (113°C) on a candy thermometer.
Step 8: Incorporate Flavor and Coconut
Remove the caramel from heat, then stir in 1 teaspoon of vanilla extract and ½ teaspoon of salt. Immediately add 7 cups of sweetened shredded coconut, mixing until the coconut is well coated in the luscious caramel.
Step 9: Assemble the Bars
Spread the caramel coconut mixture evenly over the cooled shortbread crust, ensuring that every edge is covered. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
Step 10: Cool the Bars
Let the bars cool completely in the pan for at least 2-3 hours, or ideally overnight, to ensure the layers set nicely.
Step 11: Melt the Chocolate
In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips with 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
Step 12: Drizzle and Set
Drizzle the melted chocolate over the cooled and cut Samoas Cookie Caramel Coconut Bars, letting it cascade beautifully. Allow the chocolate to set completely at room temperature for about 30 minutes, or speed up the process with 15-20 minutes in the refrigerator.
Step 13: Cut and Store
Once the chocolate is set, cut the bars into squares or rectangles as desired. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
How to Store and Freeze Samoas Cookie Caramel Coconut Bars
Room Temperature: Store your bars in an airtight container at room temperature for up to 3 days to maintain their chewy texture and rich flavor.
Fridge: For longer freshness, keep the bars in the refrigerator for up to a week. Just be sure they’re in a sealed container to prevent them from drying out.
Freezer: If you want to enjoy these delights later, freeze the bars for up to 3 months. Cut them into squares, wrap them tightly in plastic wrap, and place them in a freezer-safe container.
Reheating: To enjoy them warm, let the frozen bars thaw in the fridge overnight, then pop them in the microwave for 10-15 seconds or until warmed through.
Samoas Cookie Caramel Coconut Bars Variations
Feel free to let your creativity shine as you adapt this recipe into something uniquely yours!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend, ensuring everyone can indulge in this treat.
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Coconut-Free: Replace shredded coconut with chopped nuts like almonds or pecans for a crunchier texture and a new flavor profile.
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Vegan: Use plant-based butter, coconut cream, and dairy-free chocolate chips to make these bars vegan-friendly without sacrificing taste.
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Nutty Burst: Add ½ cup of toasted coconut or almond flour to the shortbread base for an extra nutty flavor and delightful crunch.
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Chocolate Overload: Drizzle melted peanut butter or white chocolate over the top for a beautiful contrast and an extra layer of indulgence.
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Spicy Sweet: Sprinkle a pinch of cayenne or chili powder into the caramel mixture for a sweet-and-spicy twist that adds warmth.
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Tropical Twist: Mix in crushed pineapple into the coconut layer for a fruity flavor that'll transport you to a sunny paradise.
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Salted Caramel: Top the bars with a sprinkle of flaky sea salt just before the chocolate sets to enhance the caramel's sweetness and richness.
What to Serve with Samoas Cookie Caramel Coconut Bars
As you prepare these indulgent bars, consider pairing them with delightful accompaniments that elevate your dessert experience.
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Rich Vanilla Ice Cream: The creaminess of vanilla ice cream perfectly balances the chewy caramel and crunchy coconut. A scoop on the side makes for a tempting contrast.
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Fresh Berries: Bright, tart berries like raspberries or strawberries add a refreshing bite that complements the sweetness of the bars, offering a burst of flavor.
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Coffee or Espresso: A warm cup of coffee or a shot of espresso cuts through the richness of the bars. The bitter notes enhance the sweet and creamy elements beautifully.
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Coconut Whipped Cream: Light and airy, this coconut-infused whipped cream brings out the coconut flavor in the bars, making each mouthful even more delightful.
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Chocolate Ganache Drizzle: For extra indulgence, a drizzle of chocolate ganache creates a silky finish that enhances the chocolate layer already present in the bars.
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Nutty Trail Mix: A side of crunchy nut and dried fruit trail mix adds texture and nutrition, balancing the sweet richness with a delightful crunch.
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Mint Tea: Serve these bars as a sweet treat after an afternoon of baking, paired with a soothing cup of mint tea that adds a refreshing twist.
These pairing ideas turn your Samoas Cookie Caramel Coconut Bars into a full experience, making every bite a moment to savor!
Expert Tips for Samoas Cookie Caramel Coconut Bars
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Butter Temperature Matters: Use cold butter for the shortbread crust to ensure a flaky texture. Room temperature butter can lead to a dense base.
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Chill the Dough: Don’t skip the refrigeration step! Chilling the dough helps prevent shrinkage and ensures a perfectly shaped crust after baking.
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Candy Thermometer Use: For perfect caramel consistency, use a candy thermometer. Overcooking can lead to hard caramel, while undercooking may make it too runny.
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Patience is Key: Allow the bars to cool completely before cutting. This helps the layers set and makes your bars neat and beautiful!
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Even Chocolate Drizzle: To achieve a smooth drizzle, melt chocolate in intervals and stir well. This ensures no burnt spots and a glossy finish on your Samoas Cookie Caramel Coconut Bars.
Make Ahead Options
These Samoas Cookie Caramel Coconut Bars are a fantastic treat for meal prep enthusiasts! You can prepare the shortbread base and the caramel coconut topping up to 24 hours in advance, storing each component separately in the refrigerator to maintain freshness. Simply bake the shortbread crust and allow it to cool completely before covering it tightly. For the topping, cook and mix the caramel coconut, then let it cool slightly before spreading it over the crust. When ready to bake, just pop the assembled bars into the oven and enjoy gooey, homemade goodness with minimal effort. You’ll have delicious bars ready to impress, even on the busiest days!
Samoas Cookie Caramel Coconut Bars Recipe FAQs
How do I select the best ingredients for my Samoas Cookie Caramel Coconut Bars?
Absolutely! For the best flavor, choose high-quality unsalted butter—it's key for both the crust and caramel. When selecting shredded coconut, look for sweetened varieties that are fluffy and have no dark spots, as these ensure a better texture and sweetness in your bars.
What is the best way to store Samoas Cookie Caramel Coconut Bars?
I recommend storing your bars in an airtight container at room temperature for up to 3 days to keep their chewy texture. If you need them to last longer, the refrigerator works well too—just remember to seal them tightly to prevent drying out, and they’ll stay fresh for up to a week.
Can I freeze Samoas Cookie Caramel Coconut Bars? How?
Absolutely! To freeze, first cut the bars into squares or rectangles. Wrap each piece tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy, let them thaw in the fridge overnight, or microwave them for 10-15 seconds for a warm treat.
What if my caramel mixture doesn’t thicken?
Very! If your caramel isn’t thickening, it might not have reached the right temperature. For best results, use a candy thermometer; you’re aiming for around 235°F (113°C). If it’s still runny after simmering, you can continue cooking on low heat for a few more minutes, stirring constantly until thickened.
Are Samoas Cookie Caramel Coconut Bars suitable for people with allergies?
When it comes to dietary considerations, these bars contain gluten from the flour and dairy from the butter and cream—so they’re not suitable for those with gluten or lactose intolerance. However, you can substitute gluten-free flour and use a dairy-free butter alternative to make them suitable for different diets. Just be sure to check the labels!
How long should I let the bars cool before cutting?
Patience is key! I recommend letting the bars cool completely in the pan for at least 2-3 hours, or, ideally, overnight. This allows the layers to set properly, ensuring clean, beautiful cuts when you slice them into squares or rectangles.
Irresistible Samoas Cookie Caramel Coconut Bars to Indulge!
Equipment
- large bowl
- pastry blender
- parchment paper
- heavy-bottomed saucepan
- candy thermometer
- microwave-safe bowl
Ingredients
For the Shortbread Base
- 1.5 cups all-purpose flour This forms the sturdy base for your bars.
- 0.33 cups granulated sugar Adds a touch of sweetness to the crust.
- 0.25 teaspoon salt A pinch to enhance all flavors.
- 0.5 cups unsalted butter Cold and cubed, it will create a flaky texture.
- 2 tablespoons ice water Helps bring the dough together without warming the butter.
For the Caramel Coconut Topping
- 1 cups unsalted butter The key to rich caramel flavor.
- 1 cups light brown sugar Provides a deep sweetness and lovely color.
- 0.5 cups heavy cream Ensures your caramel is creamy and smooth.
- 0.25 cups corn syrup Helps the caramel stay glossy and prevents crystallization.
- 1 teaspoon vanilla extract Adds warmth and depth to the topping.
- 0.5 teaspoon salt Balances the sweetness of the caramel.
- 7 cups sweetened shredded coconut The star ingredient that gives these bars their coconut flavor.
For the Chocolate Drizzle
- 1 cups semi-sweet chocolate chips Adds indulgence and richness to the bars.
- 1 tablespoon coconut oil Makes the chocolate silky for drizzling.
Instructions
Preparation Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing gently until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- Roll out the chilled dough into a rectangle that fits your prepared pan, and transfer the dough carefully.
- Prick the crust all over with a fork and bake for 18-20 minutes until lightly golden brown. Allow to cool completely.
- In a saucepan, combine butter, brown sugar, heavy cream, and corn syrup. Cook over medium heat, stirring until melted and dissolved.
- Bring to a boil, then reduce to low and simmer for 5-7 minutes until thickened, reaching about 235°F.
- Remove from heat, and stir in vanilla and salt. Add coconut and mix until well coated.
- Spread the caramel coconut mixture evenly over the cooled shortbread and bake for 20-25 minutes until golden brown.
- Let the bars cool in the pan for at least 2-3 hours or overnight.
- Melt chocolate with coconut oil in a microwave-safe bowl, mixing until smooth.
- Drizzle the melted chocolate over the cooled bars and let set completely.
- Cut into squares and store in an airtight container.
