Samoa Bars are just like the famed Girl Scout cookie, but even better in my opinion. Their chocolate dipped shortbread crust, caramel-coconut layer, and chocolate drizzle, make them everything the original cookie is and more.

Samoa cookies are my favorite Girl Scout treat. I really like some of the others too, but Samoa’s have just always done the trick for me. Something I love about these Samoa Bars are they are substantially cheaper to make at home. A batch of Samoa Bars also goes much farther than a box of the cookies!

As is the story with many of my recipes, my older sissie Jessie introduced me to these bars. They have always been more of a spring/summer treat to me because the first time she made them for my family in Montana, she made them for the fourth of July. Therefore a warm weather treat they were and a warm weather treat they still are to me. I don’t know why I feel that way, but I just do, so there. Make them anytime of year though ;).

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Samoa Bars

2018-05-08 15:02:10

Serves 20

Samoa Bars are just like the famed Girl Scout cookie. Their chocolate dipped shortbread crust, caramel-coconut layer, and chocolate drizzle, make them everything the original cookie is and more

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Shortbread Crust

1. 3/4 cup butter, soft
2. 1/2 cup brown sugar
3. 1/2 teaspoon vanilla
4. 1 egg
5. 2 cups flour
6. 1/4 teaspoon salt

Topping

1. 3 cups shredded coconut
2. 1 11 oz bag caramels
3. 3 tablespoons milk
4. 12 oz milk chocolate chips
5. 1-2 tablespoons shortening

Instructions

1. 1. Preheat oven at 350 degrees F. Make the shortbread crust by creaming the butter and sugar. Add the vanilla and egg, then mix well. Gradually mix in the flour and the salt. Press crust into a greased 9x13 inch pan. Bake 20-25 minutes or until the edges are lightly browned and crust has set. Remove from oven and cool completely.
2. 2. To make the topping, spread the coconut on a cookie sheet. Place in the oven bake at 350 degrees F for 10-15 minutes. Stir the coconut every five minutes until it is golden and toasted. Watch it carefully or the coconut could burn.
3. 3. Place the caramels in a microwave safe bowl with the milk. Microwave on high in 1 minute intervals, stirring each time until caramels are completely melted. Combine the melted caramel and coconut. Spread the topping on the shortbread crust.
4. 4. After the topping has cooled, cut into about 16-20 bars, depending how big you would like them. Melt the chocolate chips, with the shortening, in the microwave or on the stove. I usually do it in the microwave, at 60 percent, in 30 second intervals, stirring in between each interval, until the chocolate has melted. Dip the bottom of each bar into the chocolate and place the dipped bars upside down until chocolate hardens. Once the chocolate has hardened, flip the bars over and drizzle with more milk chocolate on top. Let chocolate set and store bars in an airtight container. Enjoy!

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/