Samoa Bark
A delicious no-bake treat inspired by Samoa cookies — layers of chocolate, gooey caramel, toasted coconut, and a rich chocolate drizzle.
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
- oast 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.
- See full steps with tips & photos → https://p4pd.org/samoa-bark/
Notes
- Use dark chocolate for a richer version.
- Store in an airtight container in the fridge for up to 1 week.
- Add a pinch of sea salt on top for extra flavor contrast.