Description
Samoas Cookie Caramel Coconut Bars packed with caramel, coconut, and chocolate flavor. A quick and crowd-pleasing treat for any occasion.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
- 3 cups (270g) shredded sweetened coconut
- 14 oz (396g) soft caramels, unwrapped (or 1 can dulce de leche)
- 3 tablespoons heavy cream
- ¼ teaspoon salt
- 1½ cups (265g) semi-sweet chocolate chips
- 2 teaspoons coconut oil (or vegetable oil)
Instructions
- Step 1: Prepare the Shortbread Base Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the flour and salt, mixing until just combined. The mixture will look crumbly but should hold together when pressed. Transfer the dough to your prepared pan and press it firmly into an even layer. Bake for 15-18 minutes until the edges are just turning golden. Cool completely while preparing other components.
- Step 2: Toast the Coconut Reduce oven temperature to 325°F (165°C). Spread coconut evenly on a large baking sheet and toast in the oven, stirring every 3-4 minutes until golden brown, approximately 10-15 minutes. Don’t walk away – coconut can burn quickly! Once perfectly toasted, remove from the oven and set aside.
- Step 3: Prepare Caramel Layer In a medium saucepan over low heat, combine unwrapped caramels, heavy cream, and salt. Stir constantly until completely melted and smooth, about 5-7 minutes. Remove from heat and fold in the toasted coconut until evenly coated. While still warm, pour this mixture over the cooled shortbread base and use an offset spatula to spread it evenly. Let this layer cool completely, about 1 hour at room temperature or 30 minutes in the refrigerator.
- Step 4: Add Chocolate Finish Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Pour about ¾ of the chocolate over the cooled caramel-coconut layer and spread into a thin, even layer. Transfer the remaining chocolate to a small ziplock bag, snip the corner, and drizzle in stripes across the bars. Allow chocolate to set completely before cutting.
- Step 5: Cut and Serve Once the chocolate has hardened (speed this up in the refrigerator if needed), use the parchment overhang to lift the entire slab from the pan. With a sharp knife, cut into squares or rectangles, wiping the knife clean between cuts for the cleanest edges. Your homemade Samoas Cookie Caramel Coconut Bars are ready to enjoy!
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Samoas Cookie Caramel Coconut Bars