Get ready to transform your kitchen into a bakery paradise with these irresistible Homemade Samoa Bars! If you've ever craved the iconic Girl Scout cookie but wished you could enjoy it anytime, this recipe is your ultimate sweet salvation. Imagine a buttery shortbread base, lavishly coated with rich caramel, sprinkled with toasted coconut, and drizzled with decadent chocolate - all made from scratch in your very own kitchen. These bars are not just a dessert; they're a culinary adventure that will have everyone begging for your secret recipe!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1/2 cup caramel sauce
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and 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, cream together the softened unsalted butter and sugar until light and fluffy, using an electric mixer or whisk.
- Gradually mix in the all-purpose flour and salt until a crumbly shortbread dough forms. Press the dough evenly into the prepared baking pan, creating a compact base layer.
- Bake the shortbread crust for 15-18 minutes, or until the edges turn light golden brown. Remove from oven and let cool completely at room temperature.
- While the crust cools, spread shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully to prevent burning.
- Warm the caramel sauce slightly to make it more spreadable. Pour and spread the caramel evenly over the cooled shortbread crust.
- Sprinkle the toasted coconut over the caramel layer, pressing gently to ensure it adheres to the caramel.
- Melt chocolate chips using a double boiler or microwave, stirring until smooth. Drizzle melted chocolate over the coconut layer in a decorative pattern.
- Refrigerate the bars for 30 minutes to set the chocolate and caramel. Once firm, lift out of the pan using parchment paper and cut into 16 even squares.
- Store the Samoa Bars in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for the best texture and flavor.
Tips
- Ensure your butter is softened but not melted for the perfect shortbread texture.
- Toast coconut carefully - it can burn quickly! Stir frequently and watch like a hawk.
- Use parchment paper overhang for easy bar removal and clean cutting.
- For a cleaner chocolate drizzle, use a piping bag or squeeze bottle.
- Let bars come to room temperature before serving for the most luxurious texture.
- Store in an airtight container to maintain freshness and prevent coconut from getting soggy.
- For extra indulgence, use high-quality chocolate chips or even chocolate bark.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 2g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 25mg
