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–+ servings
Decadent homemade caramel chocolate blondies with nuts, drizzled with chocolate. Perfect for dessert or snack.

Samoa Cookie Bars

All the flavors of the iconic cookie—in easy bar form. A buttery shortbread crust topped with toasted coconut stirred into soft, glossy caramel and finished with a generous chocolate drizzle. Simple to make, perfect for parties, and freezer-friendly.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 bars
Calories 220 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 3 cups sweetened shredded coconut
  • 12 oz chewy caramels (about 40 pieces), unwrapped
  • 1/4 cup milk or heavy cream
  • 1/4 teaspoon fine salt
  • 1 1/2 cups semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving overhang for lifting.
  • Make the shortbread: Beat the softened butter and granulated sugar until light and fluffy. Mix in the 1/4 teaspoon salt, then add the flour and blend just until a soft dough forms.
  • Press the dough evenly into the prepared pan. Bake 20–22 minutes or until lightly golden at the edges. Cool the crust completely in the pan.
  • Toast the coconut: Add shredded coconut to a dry skillet over medium heat. Stir constantly until evenly golden and fragrant, 4–6 minutes. Immediately transfer to a bowl to stop the toasting.
  • Make the caramel: In a medium saucepan over low heat, melt the unwrapped caramels with the milk or heavy cream and the remaining 1/4 teaspoon salt, stirring until smooth and glossy.
  • Combine: Off the heat, stir the toasted coconut into the melted caramel until evenly coated.
  • Layer: Spoon the caramel–coconut mixture over the cooled shortbread and smooth with an offset spatula. Let it set 20–30 minutes at room temp (or briefly chill) until just firm.
  • Chocolate: Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Drizzle over the bars in zigzags (or spread a thin layer, then drizzle).
  • Set & slice: Let the chocolate set. Lift the slab out using the parchment, then slice into 24 bars with a sharp knife (wipe the blade between cuts for clean edges).

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 27gProtein: 2gFat: 12gSaturated Fat: 8gSodium: 100mgFiber: 1gSugar: 18g
Keyword Caramel Coconut Bars, Chocolate drizzle bars, Girl Scout cookie bars, Samoa Cookie Bars, Shortbread cookie bars
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