Samoa Cookie Bars

If you weren’t a Girl Scout as a child, did you even have a childhood?? Actually, full disclosure…I never made it to girls scouts. I was, however, a Brownie which allowed me to have the experience of selling the Oh-So-Popular Girl Scout Cookies! Back then we went door-to-door to sell them (or passed the foldable ordering form around church or my mom’s office). Nowadays, it seems like girl scouts park themselves outside of grocery stores to sell to shoppers. BUT, in the days of COVID and Grocery Pick-Up, it seems to be a hard time for girls scouts to learn selling techniques. AND, harder for me to find my beloved Thin Mints, Tagalongs and the Samoa. 

Let’s talk about those Samoas for a sec. I am not a coconut fan. Coconut Cake? No, thank you. My husband’s favorite Talenti  Coconut Ice Cream?  I’ll take Salted Caramel. BUT, the Samoa. They are SO GOOD! I don’t know what it is about this Caramel and Chocolate creation, but its one of the only treats that involve coconut that I truly L-O-V-E.  And, since girls scout cookies seem to be harder to come by these days, I came across a recipe I had to try. These taste EXACTLY like the Samoa cookie, but in bar form. Cut them small to make them perfect for a sweet treat for an afternoon shower or girl’s night. 

 

See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!

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Glass Bowls

Products I used:

Recipe:

STEP 1: Preheat oven to 350 degrees. Line a 9×13 pyrex dish with foil and spray with cooking spray. 

STEP 2: Add flour, baking powder, cornstarch and salt to a small bowl and whisk together. Set aside.

Mixing Bowl

STEP 3: Add butter into a large mixing bowl and mix until light & fluffy.

Glass Bowl

STEP 4: Add sugar and brown sugar and mix until well combined. 

Glass Bowl

Glass Bowl

STEP 5: Add egg yolk and vanilla and mix until combined.

Glass Bowl

Glass Bowl

STEP 6: Add dry ingredients and beat until combined. Mixture will be crumbly and not really come together like a normal dough.

Glass Bowl

STEP 7: Pour mixture into the bottom of the prepared pyrex and press down into bottom of pan.

Pyrex Dish

STEP 8: Bake crust for 10-12 minutes or until lightly brown.

Pyrex Dish // Cooling Rack

STEP 9: While the crust is baking, in another bowl add dulce de leche and milk.

Glass Bowl

STEP 10: Mix to combine.

Glass Bowl

STEP 11: Add coconut and mix until thoroughly coated. 

Glass  Bowl

Glass Bowl

STEP 12: When the crust has baked for 10-12 minutes, pull out of oven and add 1 1/2 cups dark chocolate chips. Let stand for 5 minutes. 

Pyrex // Cooling Rack

STEP 13: After 5 minutes, spread the chocolate chips all over crust.  

Pyrex // Cooling Rack

STEP 14: Spread the caramel coconut mixture on top of the chocolate layer, being careful not to mix it too much to keep layers  in tact.

Pyrex // Cooling Rack 

STEP 15: Bake for 10 more minutes. Cool completely.

STEP 16: Melt chocolate and drizzle on top of bars. 

Glass Measuring Cup

Pyrex Dish

STEP 17: Cover and refrigerate for at least an hour. Cut into Samoa bars. 

 

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Printable Recipe:

Samoa Bars

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 50 minutes

Print

Ingredients

• 1 1/2  cups all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick butter, softened
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg yolk
• 1  teaspoon vanilla
• 1 can dulce de leche
• 3 tablespoons milk
• 1 (14 oz) sweetened coconut 
• 1 1/2 cups dark chocolate chips
• 2-3 oz dark chocolate

Instructions

1. Preheat oven to 350 degrees. Line a 9x13 pyrex dish with foil and spray with cooking spray.
2. Add flour, baking powder, cornstarch and salt and whisk to combine. Set aside.
3. Add butter to a large mixing bowl and mix until light and fluffy.
4. Add sugar and brown sugar and mix until well combined.
5. Add egg yolk and vanilla and mix until combined.
6. Add dry ingredients and beat until combined. Mixture will be crumbly and not really come together like a normal dough.
7. Pour mixture into prepared pyrex and press down into bottom of pan.
8. Bake crust for 10-12 minutes or until lightly brown.
9. While the crust is baking, add dulce de leche and milk in another bowl.
10. Mix to combine.
11. Add coconut and mix until thoroughly coated.
12. When the crust has baked for 10-12 minutes, pull out of oven and sprinkle with chocolate chips. Let stand for 5 minutes.
13. After 5 minutes, spread the chocolate chips all over the crust.
14. Spread the coconut mixture on top of the chocolate layer, being careful not to mix it too much with chocolate layer to keep intact.
15. Bake for 10 more minutes. Cool completely.
16. Melt chocolate and drizzle on top of bars.
17. Cut into bars.

Notes

Adapted for My Recipes