If you’ve ever craved the irresistible combination of chocolate, caramel, and coconut found in your favorite Girl Scout cookies, then get ready to indulge in a homemade treat that’s even better! These "Better Than Samoas Bars" are a delightful twist on the classic cookie, featuring layers of rich flavors and textures that will have your taste buds dancing with joy. In just 40 minutes, you can whip up a batch of these decadent bars that are perfect for sharing—or keeping all to yourself! Get ready to impress your friends and family with this mouthwatering recipe that’s sure to become a staple in your dessert repertoire.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 can sweetened condensed milk
- 1 cup shredded coconut
- 1 cup caramel sauce
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and brown sugar. Add the softened butter and mix until the mixture becomes a crumbly, consistent dough.
- Press the prepared dough evenly into the bottom of the prepared baking pan, creating a firm, compact base layer. Use the back of a spoon or spatula to smooth the surface.
- Bake the crust in the preheated oven for 10-12 minutes until it sets and looks slightly dry around the edges. Remove from oven and let cool for 5 minutes.
- Pour the sweetened condensed milk evenly over the partially baked crust, ensuring complete and uniform coverage.
- Sprinkle the shredded coconut over the condensed milk layer, creating a consistent coconut coverage.
- Drizzle the caramel sauce generously over the coconut layer, creating a beautiful swirled pattern.
- Bake for an additional 15-18 minutes until the edges are golden and the coconut is lightly toasted.
- Remove from oven and immediately sprinkle chocolate chips over the hot surface. Allow chips to melt slightly, then use a spatula to spread them into a smooth chocolate layer.
- Let the bars cool completely in the pan at room temperature for about 1 hour, or refrigerate for faster cooling.
- Once fully cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 even squares using a sharp knife.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use Room Temperature Ingredients: Make sure your butter is softened to room temperature for easier mixing and a smoother crust.
- Don’t Skip the Parchment Paper: Lining your baking pan with parchment paper not only makes for easy removal but also helps prevent sticking.
- Toast the Coconut: For an added depth of flavor, consider toasting the shredded coconut lightly before adding it to the bars.
- Layering is Key: Ensure each layer is evenly spread for a consistent taste in every bite. Take your time with the caramel drizzle for a beautiful presentation.
- Chill for Clean Cuts: After cooling, refrigerate the bars for about 30 minutes before cutting. This will help you achieve clean, neat squares.
- Storage Tips: Store your bars in an airtight container to keep them fresh. They can last up to 5 days at room temperature or longer in the fridge.
- Experiment with Toppings: Feel free to get creative! Add a sprinkle of sea salt on top for a sweet-salty contrast or a drizzle of white chocolate for an extra touch of sweetness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 17g
Saturated Fat: 11g
Cholesterol: 35mg
