Samoas Bars - Just Like the Girl Scout Cookies!

Recipe by Greeny4444
READY IN: 2hrs 25mins
YIELD: 1 9x13 pan


  • Cookie Base
  • 12
    cup sugar
  • 34
    cup butter, softened
  • 1
    large egg
  • 12
    teaspoon vanilla extract
  • 14
    teaspoon salt
  • Topping
  • 3
    cups shredded coconut, toasted
  • 1
    (14 ounce) bag caramels
  • 14
    teaspoon salt
  • 3
    tablespoons milk
  • 10
    ounces semisweet chocolate (chocolate chips are ok)


  • Preheat oven to 350°F
  • For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
  • 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 mixture is crumbly, like wet sand.
  • Pour crumbly dough into prepared pan and press into an even layer.
  • Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
  • For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
  • Microwave 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 in an even layer. Let topping set until cooled.
  • When cooled, cut into 30 bars with a large knife or a pizza cutter.
  • Once bars are cut, melt chocolate in a small bowl. Heat it 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 on a clean piece of wax paper.
  • Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
  • Let chocolate set completely before storing in an airtight container.