Samoa Cookie Bars
Buttery shortbread bars layered with toasted coconut caramel, dipped in chocolate, and finished with a chocolate drizzle for a rich, chewy dessert.
Print
Pin
Servings: 30
Ingredients
For the Cookie Base
- 1/2 c sugar
- 3/4 c butter softened
- 1 large egg
- 1/2 tsp vanilla extract
- 2 c all-purpose flour
- 1/4 tsp salt
For the Topping
- 3 c shredded coconut sweetened or unsweetened
- 12 oz chewy caramels
- 1/4 tsp salt
- 3 tbsp milk
- 10 oz dark or semisweet chocolate
Instructions
Prepare the baking pan.
- Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Line the bottom of the pan with a long piece of parchment paper, allowing the paper to extend up the two short sides and slightly overhang the edges.
Cream the butter and sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and softened butter together until light and fluffy.
Add the egg and vanilla.
- Scrape down the sides of the bowl. Add the egg and vanilla extract, then beat until fully combined, about 1 minute.
Add the flour and salt.
- Reduce the mixer speed to low. Add the flour and salt, mixing until the dough becomes crumbly and resembles wet sand.
Press the dough into the pan.
- Transfer the dough to the prepared baking pan. Using clean hands or the back of a large wooden spoon, press the dough evenly across the bottom of the pan.
Bake the cookie base.
- Bake for 20 to 25 minutes, or until the cookie base is golden brown. Remove from the oven and allow it to cool completely on a wire rack.
Toast the coconut.
- Reduce the oven temperature to 300°F. Spread the shredded coconut evenly on a parchment-lined rimmed baking sheet. Toast for 15 to 20 minutes, stirring occasionally, until golden brown. Allow the coconut to cool on the baking sheet.
Prepare the caramel mixture.
- In a large microwave-safe bowl, combine the chewy caramels, salt, and milk. Microwave on high for 3 to 4 minutes, stopping to stir regularly, until the mixture is smooth.
Combine the caramel and coconut.
- Fold the toasted coconut into the melted caramel mixture using a spatula. Stir until the coconut is evenly coated.
Spread the topping.
- Pour the caramel coconut mixture over the cooled cookie base. Spread it into an even layer with a spatula. Place a small piece of parchment paper over the topping and gently press to level the surface. Allow the bars to cool completely.
Cut the bars.
- Once cooled and set, remove the bars from the pan using the parchment paper overhang. Cut into 30 bars using a large sharp knife or pizza cutter.
Prepare the chocolate.
- Line a baking sheet with parchment paper. Melt the chocolate in a metal bowl set over a pan of lightly simmering water, stirring occasionally until smooth. Remove from the heat.
Dip the bars.
- Dip the base of each bar into the melted chocolate, then place each dipped bar onto the prepared baking sheet.
Drizzle with chocolate.
- Transfer the remaining melted chocolate to a zip-top bag. Snip off a small corner and drizzle the chocolate over the tops of the bars.
Chill and serve.
- Refrigerate the bars until the chocolate is fully set. Serve chilled or allow them to stand briefly at room temperature before serving.
Notes
To make these Samoa Cookie Bars gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum. Use certified gluten-free caramels, chocolate, vanilla extract, and shredded coconut. Always check the labels on packaged ingredients to avoid hidden gluten or cross-contamination. For best texture, allow the gluten-free cookie base to cool completely before adding the caramel coconut topping.