Samoa Cookie Bars

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Whether or not it’s Girl Scout Cookie season is unknown to me at this point (is Girl Scouts even still going on? Is virtual Girl Scouts a thing?). As I mentioned recently, I really have no idea what day it is anymore and I certainly don’t know when Girl Scout Cookie season starts and ends. I do know that I bought cookies a couple of months ago (I think) from a Girl Scout outside King Soopers. I completed the $15 transaction via Venmo (which was honestly confusing and made me feel really behind the times because I couldn’t figure out how to send the 12-year-old scout her cookie money at first and her Troop leader had to help me), drove home, and then devoured way too many Girl Scout Cookies than is appropriate for one sitting. And once the box of Samoa’s were done a couple days later, COVID-19 was in full force, and I knew I wasn’t going to get another box of those things for at least another year. First world problems I know, but these dessert-related matters are the actual things that I think about day in and day out, and if I can’t express them here on my blog, then I officially know that nowhere is truly safe.

Anyway, I needed more shortbread-caramel-coconut-chocolate cookies, and I needed them well before next Spring.

Enter: Samoa Cookie Bars. They’re so easy to make, and they are, dare I say, way better than the pre-packaged cookie you can only find if you’re lucky. That’s because YOU control the amount of caramel and coconut and chocolate in each layer. And if you’re like me, you’re going to at least double the chocolate than is likely necessary, and you’re going to slather on a little more caramel than a regular Samoa probably has. The beauty of the bars. It doesn’t matter if it’s Girl Scout Cookie season or not, these are the perfect dessert to make anytime.

Print

Samoa Cookie Bars

Servings 16 bars

Ingredients

Ingredients

  • 1 stick of unsalted butter melted
  • 1 large egg
  • 1/2 cup of packed light brown sugar
  • 1 tsp of vanilla extract
  • 1 1/4 cups of all-purpose flour
  • 1/4 tsp of salt
  • 1 3/4 cups of semi-sweet chocolate chips divided
  • 1 1/2 cup of sweetened shredded coconut
  • 2/3 of a 14 oz can of sweetened condensed milk
  • 5 oz of salted caramel sauce
  • 1/3 cup of heavy cream

Instructions

Directions

  1. Preheat your oven to 350° F and prepare a square 8"x8" pan by lining with foil and spraying with nonstick cooking spray.
  2. Whisk the melted butter, egg, brown sugar, and vanilla together until smooth. Then, add the flour and salt to the wet mixture, stirring until well-combined. Spread the batter into the prepared pan, smoothing with a rubber spatula. Bake for about 10 minutes. The crust will not be completely baked; it will be going back into the oven to bake after the other layers are added.
  3. Sprinkle 1 cup of chocolate chips evenly over the hot cookie crust, saving the remaining 3/4 cups of chocolate chips for later. Then, sprinkle the coconut in a smooth layer. Drizzle the sweetened condensed milk next, followed by the caramel sauce. Return the layered dish back into the oven for about 25 minutes, or until the caramel has turned golden brown and has started to bubble.
  4. After removing from the oven, while the bars are cooling, make the chocolate fudge. Heat 1/3 cup of heavy cream over the stove until hot (or heat in the microwave in a microwave-safe dish); remove from heat. Add the remaining 3/4 cup of chocolate chips to the cream, stirring until completely smooth. Once slightly cooled, transfer the ganache into a plastic sandwich bag, snipping one corner of the bag so you can drizzle the chocolate over the bars.
  5. Leave the pie to cool for 3-4 hours at room temperature, or let cool in the fridge to allow for earlier consumption. Enjoy!
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2,204 comments

  1. Emalie says:

    Yasssss. On my honor, I will try, to serve god and my country…some other gibberish….really just here for the cookies!!!

    Reply
  988. Nutritional Products International says:

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    Reply

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