Samoas Cookie Bars For Sale
Caramel coconut bars are reminiscent of the cult-favorite samoas cookie that the girl scouts sell every year, but they’re more practical; we’re making bars and not cookies, so you have more bites to enjoy.
Follow these instructions to enjoy the flavors of your favorite Girl Scout cookies any time of year. Dreams really do come true!
- Heat Oven & Prep Pan: Preheat the oven to 350°F. Line a 9×9-inch pan with parchment paper, leaving some sticking above the sides of the pan to lift the bars out later.
- Make Shortbread Dough: Add the flour, sugar, butter, vanilla extract and water to a bowl and mix on slow until it comes together and forms a ball. You can also use a food processor and pulse the ingredients until they form a ball.
- Add to Pan: Press the dough evenly into the bottom of the prepared pan.
- Bake: Bake the bars for 15 minutes, or until the edges are lightly browned.
- Let Cool: Remove the pan from the oven and set it aside until the shortbread has completely cooled.
- Toast Coconut: Spread the coconut onto a baking sheet lined with parchment paper. Bake coconut at 350°F for about 5 minutes, or until lightly toasted. Set it aside to cool.
- Melt Caramels With Butter & Water: Once the shortbread cookie crust has cooled, put the water, butter and caramels into a medium-sized pot over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
- Mix in Some Coconut: Add about 1 1/2 cups of the toasted coconut and stir to combine.
- Add to Pan: Spread the caramel mixture evenly over the shortbread crust, pressing it into an even layer.
- Add Remaining Coconut: Sprinkle the remaining toasted coconut over the caramel mixture and press it into the caramel.
- Let Cool: Allow the caramel to fully cool, which will take about an hour.
- Cut Bars: Use the parchment paper to lift the bars out of the pan, then cut them into 16 servings.
- Melt Some Chocolate: Melt about 5 ounces of chocolate chips in a small bowl in the microwave, heating the chocolate in 30-second increments and stirring after each one until it’s melted.
- Dip Bars: Dip the bottoms of each bar into the chocolate, then wipe off any excess chocolate on the side of the bowl. You don’t want it to be a really thick layer of chocolate, just a light coating. Place the bars onto a sheet of parchment paper and allow the chocolate to dry.
- Melt Remaining Chocolate & Drizzle Over Bars: Melt the remaining chocolate chips and drizzle the melted chocolate over the tops of the bars.
- Let Set: Allow the chocolate to cool and harden, then serve and enjoy!