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Homemade Girl Scout Cookies – Samoas Bars

These homemade girl scout cookies samoas bars are the perfect cookie substitute. So simple to make and packed full of coconut, caramel and chocolate flavor.

I love love love love girl scout cookies.  I swear. I could eat a box at a time.  I probably shouldn’t admit to that….

Anyway, now that we have established that I love girl scout cookies I’m also betting that there are others out there who love them as much as I do.  My favorite one of their cookies is hands down the Samoas.  They have such a delicious crunchy bottom topped with a chewy coconut topping.  Plus not to mention the addition of chocolate…yum!

I have been eying Baking Bites homemade samoas bars recipe for over a year. I’m not sure why it took me so long to make these gems but I finally got around to it yesterday.  Amazing. Horribly amazing. The reason I say “horribly” is because all I wanted to do was eat them last night. I had to stop myself at two and boxed the rest up for Mr.NN to take to work. I was not going to be left home with all those bars today….it would not have been good….

Homemade Samoas Bars

Author: Brandy O’Neill – Nutmeg Nanny
These homemade girl scout cookies Samoas bars are the perfect cookie substitute. So simple to make and packed full of coconut, caramel, and chocolate flavor.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 9 x13 pan

Ingredients

For Cookie Base:

For Topping:

  • 3 cups shredded sweetened coconut
  • 12 ounces chewy caramels unwrapped
  • 1/4 teaspoon kosher salt
  • 3 tablespoons whole milk
  • 10 ounces dark chocolate chips

Instructions

For cookie crust:

  • Preheat oven to 350 degrees F.
  • Lightly grease a 9×13-inch baking pan or line it with parchment paper.
  • In a large bowl, cream together sugar and butter, until fluffy.
  • Beat in egg and vanilla extract.
  • Working at a low speed, gradually beat in flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together.
  • Pour crumbly dough into the prepared pan and press into an even layer.
  • Bake for 20-25 minutes, until the base, is set and the edges are lightly browned.
  • Cool completely on a wire rack before topping.

For topping:

  • Preheat oven to 300 degrees F.
  • Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden.
  • Cool on the baking sheet, stirring occasionally. Set aside.
  • Unwrap the caramels and place them in a large microwave-safe bowl with milk and salt.
  • Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
  • When smooth, fold in toasted coconut with a spatula.
  • Put dollops of the topping all over the shortbread base.
  • Using the spatula, spread the topping into an even layer. Let topping set until cooled.
  • When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
  • Once the bars are cut, melt the chocolate in a small bowl. Heat on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
  • Dip the base of each bar into the chocolate and place it on a clean piece of parchment or wax paper.
  • Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a Ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
  • Let the chocolate set completely before storing it in an airtight container.

Nutrition

Serving: 1g
Course Dessert
Cuisine American
Keyword homemade girl scout cookies, homemade samoas, samoas cookies
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