This Samoa Bark is inspired by the beloved Girl Scout Samoa cookies—layered with gooey caramel, toasted coconut, and rich chocolate, it’s a no-bake treat that’s both indulgent and incredibly simple to make.
If you love sweet-salty, chewy-crunchy combos, this bark is your dream come true.
Perfect for holidays, gifting, bake sales, or just a snack attack.
Why You’ll Love This Samoa Bark
Tastes like Samoa cookies – but even easier to make
No baking required – just melt, layer, and chill
Only 5 main ingredients – pantry staples you might already have
Great for gifting – break into pieces and wrap up for friends
Make-ahead friendly – stores beautifully in the fridge or freezer
Kid-friendly recipe – fun to make together!
What You’ll Need (Ingredient Highlights)
Semi-sweet chocolate chips – the bark base and drizzle
Caramel candies – melted for that chewy layer
Sweetened shredded coconut – toasted until golden and fragrant
Sea salt (optional) – adds a subtle balance to the sweetness
Pro Tips Before You Start
Use a double boiler or microwave in short bursts to melt chocolate gently
Toast the coconut for deeper flavor and crispiness
Line your pan with parchment for easy release
Chill each layer briefly to keep things neat and layered
Don’t skip the drizzle – it gives that classic Samoa look
How to Make Samoa Bark
Toast the coconut
Preheat oven to 350°F.
Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally until golden brown. Let cool.
Melt the chocolate base
In a microwave-safe bowl, melt 2 cups chocolate chips in 30-second intervals, stirring until smooth.
Pour into a parchment-lined 9×13” pan and spread evenly.
Refrigerate until firm (about 15–20 minutes).
Melt the caramel
In a saucepan over medium-low heat, melt unwrapped caramel candies with evaporated milk, stirring constantly until smooth.
Layer the caramel and coconut
Spread melted caramel over the firm chocolate base.
Sprinkle toasted coconut evenly over the caramel layer and press down gently.
Drizzle with more chocolate
Melt remaining 1/2 cup chocolate chips and drizzle over the top.
Refrigerate until fully set.
Break into pieces
Once chilled and firm, remove from the pan and break or cut into bark-sized pieces.
Store in an airtight container.
What to Serve It With
Coffee or espresso – balances the sweetness
Vanilla ice cream – for an over-the-top dessert
Fruit platter – for contrast
Glass of milk – a classic pair
Holiday cookie tray – alongside fudge, brittle, or shortbread
Variations / Substitutions
Use dark chocolate for a richer flavor
Swap caramel candies with homemade caramel sauce
Add crushed shortbread cookies for a cookie base
Use coconut flakes instead of shredded coconut
Top with chopped nuts like almonds or pecans
Storage & Leftovers
Fridge: Store in an airtight container up to 2 weeks
Freezer: Freeze for up to 2 months, separated by parchment
Make-ahead: Perfect to prepare in advance for parties or holidays
Room temp: Okay for a few hours, but best kept chilled
FAQs
Can I use homemade caramel?
Yes! Just make sure it sets firm enough to hold shape.
Can I make this dairy-free?
Try dairy-free chocolate and coconut milk caramel.
Do I need to toast the coconut?
Highly recommended—it adds depth and texture.
Can I skip the second chocolate drizzle?
You can, but the drizzle completes the “Samoa” look and adds flavor.
What’s the best way to cut the bark?
Use a sharp knife or simply break it apart by hand.
Can I make this in a smaller pan?
Yes—use an 8×8” pan for thicker layers.
How long does it need to chill?
About 1 hour total for all layers to firm completely.
Final Thoughts
This Samoa Bark is everything you love about Samoa cookies in bark form—gooey, chocolatey, coconutty goodness with just the right crunch.
It’s fast, foolproof, and dangerously delicious. You’ve been warned!
Full Recipe Card
Ingredients
2 cups semi-sweet chocolate chips (for base)
11 oz caramel candies, unwrapped
1 1/2 cups sweetened shredded coconut
1/2 cup semi-sweet chocolate chips (for drizzle)
Instructions
Toast coconut at 350°F for 5–7 min. Cool.
Melt 2 cups chocolate, spread into 9×13” pan. Chill.
Melt caramel with milk until smooth. Spread over chocolate.
Sprinkle toasted coconut on top. Press gently.
Drizzle with melted 1/2 cup chocolate.
Chill, break into pieces, and serve.
