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Samoas Cookie Caramel Coconut Bars

Irresistible Samoas Cookie Caramel Coconut Bars to Indulge!

Indulge in these Samoas Cookie Caramel Coconut Bars, a delightful twist on classic cookies that are sure to impress.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Course Uncategorized
Cuisine American
Servings 12 bars
Calories 270 kcal

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.

Notes

Use cold butter for a flaky texture and chill the dough to prevent shrinkage. A candy thermometer helps achieve perfect caramel consistency.

Nutrition

Serving: 1barCalories: 270kcalCarbohydrates: 38gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 20mgSodium: 105mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 15mgIron: 1mg
Keyword baking, bars, cookies, dessert, homemade, Samoas Cookie Caramel Coconut Bars
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