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Samoa Cookie Bars

Yummy Eats Daily
A homemade twist on the classic Girl Scout favorite — buttery shortbread topped with gooey caramel-coconut and rich chocolate drizzle.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 5
Calories 270 kcal

Ingredients
  

Shortbread Base:

  • 1 cup 2 sticks unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp salt

Topping:

  • 3 cups sweetened shredded coconut toasted
  • 1 11 oz bag caramel bits or wrapped caramels
  • 2 –3 tbsp milk or heavy cream
  • 2 cups semi-sweet chocolate chips divided

Instructions
 

  • Preheat oven to 350°F. Line 9×13″ pan with parchment paper.
  • Beat butter and sugar until fluffy. Add vanilla, then flour and salt. Mix to combine.
  • Press into pan and bake 20–22 mins until lightly golden. Cool.
  • Toast coconut in oven 6–8 mins, stirring occasionally.
  • Melt caramel with milk until smooth. Stir in toasted coconut.
  • See full steps with tips & photos → https://p4pd.org/samoa-cookie-bars/

Notes

  • Use parchment for easy removal and clean slicing.
  • A sprinkle of sea salt on top adds a nice contrast.
  • Bars store well in the fridge for up to 5 days.