Better Than Samoas Caramel Coconut (Printable Version)
Coconut, caramel, and chocolate unite in delightful bar form to satisfy every sweet tooth.
# Ingredients:
→ Base
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
2 cups all-purpose flour
04 -
1/2 teaspoon salt
05 -
1 teaspoon vanilla extract
→ Topping
06 -
2 cups shredded sweetened coconut
07 -
1 cup caramel sauce
08 -
1 cup semi-sweet chocolate chips
# Steps:
01 -
Set oven temperature to 350°F (175°C) to ensure even baking and optimal texture.
02 -
In a large mixing bowl, beat softened butter and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes. Add vanilla extract and blend until incorporated.
03 -
In a separate bowl, combine all-purpose flour and salt. Gradually add the dry mixture to the creamed butter mixture, stirring just until blended without overmixing.
04 -
Spread the dough evenly into a greased 9×13-inch baking dish. Bake for 15-20 minutes, or until the edges turn lightly golden.
05 -
Remove baked base from oven. Sprinkle shredded sweetened coconut evenly over the hot base, then drizzle caramel sauce across the entire surface for even coverage.
06 -
Place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth. Drizzle melted chocolate over the coconut and caramel layer to create a marbled finish.
07 -
Allow bars to cool completely in the baking dish before cutting into squares. This ensures clean edges and proper chocolate setting.
# Notes:
01 -
For a dairy-free option, substitute coconut oil for butter. These bars store best refrigerated up to one week or frozen for up to three months if individually wrapped.