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These Better Than Samoas Caramel Coconut Bars capture everything I love about the iconic cookie but in a rich bakery-style bar. Whenever craving that thick buttery cookie layered with gooey caramel coconut and chocolate but want something easier to serve a crowd this bar delivers big time. I make these every spring for family gatherings and without fail the pan is always empty before dinner.
The first time I made these bars was for an end-of-school picnic. The swirl of chocolate over caramel and coconut wowed everyone and now it is the recipe my nieces ask for every holiday.
Ingredients
- Unsalted butter: provides a rich base. I use high quality European style for the most flavor. If dairy free try a good coconut oil.
- Granulated sugar: sweetens the bars and helps them set up with a nice texture. Brown sugar can be used for extra depth.
- All purpose flour: holds everything together. Use fresh for the best results.
- Salt: balances the sweetness and brings out the caramel notes. I like using fine sea salt.
- Vanilla extract: adds warmth and rounds out all the flavors. Pure extract makes a difference here.
- Shredded sweetened coconut: gives a chewy tropical layer. Look for soft moist coconut not dried out.
- Caramel sauce: is the star and gets drizzled for gooeyness. Homemade or a high end store brand both work well.
- Semi sweet chocolate chips: cut the sweetness and make for a signature cookie-inspired finish. Melt them fully for the pretty drizzle.
Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit about one seventy five degrees Celsius to allow the bars to bake evenly and develop a golden color.
- Prepare the Base:
- In a large mixing bowl thoroughly cream the softened butter and sugar with a hand mixer or stand mixer for about two to three minutes until very fluffy. Mix in vanilla extract until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl whisk together the flour and salt. Gently add this dry mixture to your butter and sugar blend stirring just until combined. Do not overmix or the bars will lose tenderness.
- Bake the Base:
- Spread the dough evenly into a greased nine by thirteen inch baking dish. Smooth the top with a spatula. Bake for fifteen to twenty minutes until edges look lightly golden but center is still pale to touch. Check often after fifteen minutes.
- Add the Coconut and Caramel:
- Immediately after removing the pan from the oven evenly sprinkle shredded coconut over the hot base. Drizzle caramel sauce in ribbons across the top making sure to hit every corner for even coverage.
- Melt the Chocolate:
- Place chocolate chips in a microwave safe bowl and heat in thirty second bursts stirring after each interval until fully melted and smooth. Use a spoon to drizzle in zigzags over the bars for a marbled finish.
- Cool and Slice:
- Let the bars cool completely in the baking dish to help the chocolate and caramel set. Lift out and slice with a sharp knife for clean edges and keep the bars at room temperature until serving.
My favorite ingredient here is definitely the caramel sauce. The richest bars I ever made used homemade salted caramel which honestly took these over the top. My daughter and I always squabble over licking the bowl after drizzling.
Storage Tips
Store cooled bars in an airtight container at room temperature for three days for the best freshness. If you want them firmer chill them in the refrigerator up to a week. They also freeze beautifully individually wrapped and placed in a freezer safe bag so you can enjoy one whenever the craving hits.
Ingredient Substitutions
No butter swap in refined coconut oil for a tropical flavor and a dairy free treat. Unsweetened shredded coconut works if you hope for less sugar or want the bars not as chewy. The chocolate chips can be dark or even white for a twist. You can also use a gluten free flour blend in a pinch but check package instructions.
Serving Suggestions
These bars are right at home on a dessert buffet or sliced up for a bake sale. Pair with coffee or serve with fresh fruit for a lighter end to a heavier meal. For celebrations try sprinkling a hint of flaky salt on the chocolate for something extra special.
Cultural Context
Samoas cookies known for their coconut caramel and chocolate combo are a long time Girl Scout favorite. Turning them into bars is a new way of enjoying those nostalgic flavors in a homemade bake friendly format. This recipe honors that memory while making it accessible for anyone year round.
Seasonal Adaptations
Top with roasted nuts for added crunch in fall Use homemade caramel with a sprinkle of sea salt for a winter spin Add a handful of dried tart cherries for a spring or summer picnic vibe
Success Stories
These bars went viral in my family chat after bringing them to a reunion. My mom texted for the recipe the next day. Now every time I make them I double the batch so there is enough to freeze for the next time someone pops by unexpectedly or we need a sweet sure win.
Freezer Meal Conversion
Once fully cooled slice bars and wrap them individually in wax or parchment paper. Pack them in a freezer safe container and freeze up to three months. To serve let sit at room temperature ten minutes or microwave briefly for fresh from the oven taste.
Share these decadent caramel coconut bars at your next gathering for guaranteed smiles. Their bakery style flavor makes every batch a favorite for family and friends alike.
Recipe FAQs
- → Can I use unsweetened coconut?
Yes, unsweetened coconut works well for less sweetness and a chewier texture.
- → How do I melt chocolate evenly?
Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each until smooth.
- → Can I substitute caramel sauce?
Homemade or store-bought caramel both work; caramel candies melted with cream are another option.
- → How should I store the bars?
Keep bars in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
- → What makes the base soft?
Creamed butter with sugar and careful mixing maintain a tender, melt-in-your-mouth base.