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Samoas are one of my favorite girl scout cookies. I have been wanting to try these for a while now. I loved how they turned out! And do you know what I think? I think these are better than the real thing! Now I can get my girl scout samoas fix year round. 🙂
Rating: 4 stars Difficulty of Recipe: 3 stars
Review: To save on some time you can always skip the dipping the bottom of the cookie part in the chocolate, and just drizzle the chocolate on top. Either way these will taste amazing!
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Samoas Bars
I think these are better than the real thing! Now I can get my girl scout samoas fix year round. ?
Ingredients
Samoas Bars
- ½ cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 3 cups shredded coconut
- 12 ounces chewy caramels
- ¼ teaspoon salt
- 3 tablespoons whole milk
- 20 ounces chocolate chips
Instructions
- Preheat an oven to 350 degrees Fahrenheit and line a 9x13-inch baking dish with parchment paper.
- To make the cookie base, using a hand mixer, whisk together the butter and sugar until creamy and light.
- To the butter mixture add the eggs and vanilla, then add the flour and salt until combined. The mixture will be crumbly.
- Press the cookie dough base in the bottom of the prepared pan, bake for 20-25 minutes, and allow it to cool.
- Toast the coconut by laying it on a baking sheet and baking while the crust cools, tossing occasionally for 10-15 minutes until the tops are slightly golden. Remove from oven and set aside.
- Unwrap your caramels and put them into a microwave-safe dish. Add the milk and salt. Microwave in 30-second intervals, stirring well between each heating.
- Once the caramel mixture is melted, stir in the toasted coconut and spread over the cookie base. Allow to cool completely.
- Remove the bars from the pan and cut into the desired shape. Melt the chocolate in the microwave in 30-second intervals, and dip the bottom of each square in the chocolate.
- Lay the chocolate-dipped bars onto a parchment-lined baking sheet.
- Put the remaining chocolate in a zip lock bag and snip the corner. Pipe lines of chocolate on each square. Refrigerate until the chocolate hardens and serve!
Nutrition
Calories: 507kcalCarbohydrates: 67gProtein: 5gFat: 25gSaturated Fat: 17gCholesterol: 40mgSodium: 275mgPotassium: 129mgFiber: 2gSugar: 50gVitamin A: 374IUVitamin C: 1mgCalcium: 83mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Did you use sweetened or unsweetened coconut?
*Swoon* I have these on my menu! Can’t wait to try! Pinned!
How many does this make, only a 9×13 pans worth?
An easier way to do the chocolate is to flip the entire pan, prior to cutting and spread the melted chocolate on the bottom, put in fidge to harden and then flip and drizzle chocolate on top and then cut!
A great recipe – made them this weekend to send to my dad for Father’s Day. I had some chocolate caramels from a local candy company and used that with the coconut on top. Thanks for sharing!
Mmmm, you know I love Samoas, there sounds awesome!
Sweetened coconut or unsweetened?
You know I love me some samoas bars! Heavenly Alyssa!
YUM YUM YUM!!!
These look amazing; I lOVE Samoas!
OMG. WANT. Those look so delicious!
I love knowing I can have my favorite cookie all the time! Great recipe!
Gorgeous Alyssa!