When the local Girl Scout troop isn’t outside the grocery store, and my freezer stash is empty, these Samoa cookie bars are my go-to backup plan. They deliver that iconic crunchy shortbread, gooey caramel, and toasted coconut combo without the wait. The secret to these coconut dream bars is the freshly toasted coconut, which gives them a nutty depth you just can’t get from a box!
Chocolate and Caramel Coconut Dream Bars
Depending on where you live, you might know these as Samoas, Caramel deLites, or Coconut Dreams. But in my kitchen, we just call them delicious! My Samoa cookie bar recipe takes all the elements of the classic cookies–the crisp shortbread, the gooey caramel, and the dark chocolate drizzle–and transforms them into an easy-to-slice dessert bar.
After seeing how much my kids obsessed over my Samoa Cupcakes, I wanted to create a version that was even simpler to whip up on a weeknight. This recipe is the result: it uses just 7 simple ingredients and goes from your pantry to the cooling rack in under an hour.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Get Perfect Caramel Every Time
To get that perfect chewy but not sticky bite, don’t just melt the caramels–monitor their temperature. Aim for 140°F. If the caramel gets much hotter, it will turn into a “hard ball” stage once cooled, making the bars difficult to bite. If it stays too cool, the bars will slump when cut.
If you don’t have a thermometer, look for a thick, lava-like consistency; when drizzled from a spoon, the caramel should hold a visible trail on the surface for exactly 3 seconds before sinking back in.
Samoa Cookie Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9×9-inch Baking Pan
Ingredients
For the Cookie Layer:
- 1¼ cups all-purpose flour
- ⅓ cup brown sugar
- ½ cup unsalted butter melted (1 stick)
- 1 teaspoon pure vanilla extract
For the Coconut Layer:
- 11 ounces soft caramels (1 bag)*
- 2 tablespoons water **
- 2½ cups toasted unsweetened shredded coconut divided***
- 1 cup chocolate chips ****
- Flake sea salt optional, for topping
Instructions
For the Cookie Layer:
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper. Set aside.
- In a large bowl, whisk the flour and brown sugar together. Add the melted butter and vanilla extract and mix to combine. Mix just until a crumbly dough forms.1¼ cups all-purpose flour, ⅓ cup brown sugar, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
- Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until the crust is golden brown.
- Set aside to cool completely before continuing.
For the Coconut Layer:
- In a small saucepan, combine the caramels and water. Cook over medium heat, stirring often, until the caramels are fully melted.11 ounces soft caramels, 2 tablespoons water
- Add 2 cups of the toasted coconut to the melted caramel and stir to combine.2 cups toasted unsweetened shredded coconut
- Pour the mixture over the cooled crust.
- Top with the remaining ½ cup of coconut, and allow the mixture to sit at room temperature until the caramel layer has set.0.5 cups toasted unsweetened shredded coconut
- Once the caramel has set, slice the samoas into bars.
- Melt the chocolate chips (either in the microwave or a double boiler) and drizzle it over the bars.1 cup chocolate chips
- If desired, dip the bottoms of the bars into the chocolate as well.
- Top with flake sea salt, if desired, then transfer the bars to the fridge and allow the chocolate to set before serving.Flake sea salt
Notes
- Before putting the crust in the oven, use a fork to poke holes across the surface. This lets steam escape so your base stays perfectly flat and dense, just like the real cookie.
- Let the cookie crust fully cool before adding the coconut layer; otherwise, it could become soggy.
- Easily toast coconut by spreading it out on a baking sheet in a 325°F oven, stirring every 2-3 minutes. Watch carefully to ensure it doesn’t burn!
- Only cook the caramels until melted; take care not to let them boil or burn. The temperature should read 140°F.
- Optionally add a pinch of salt to the caramel while melting it to balance out the sweetness.
- Baking on a rainy day? If your kitchen is humid, the caramel may take longer to set. Pop the pan in the fridge for 20 minutes before slicing to help it along.
- Let the bars cool completely and firm up in the refrigerator before cutting for easier cuts.
- Lightly grease your knife before slicing. If the caramel is very firm, run your knife under hot water and wipe it dry between every single cut.
- If you dip the bottoms, place the bars on a fresh sheet of parchment paper to set and prevent sticking.
- Gluten-Free: Swap the AP flour for a 1:1 GF Baking Flour.
- Vegan: Use vegan butter sticks and dairy-free caramels and chocolate chips.
How to Make Samoa Cookie Bars Step-by-Step
Prep: Preheat your oven to 325°F. Line a 9×9-inch baking pan with parchment paper, and set aside. Melt the butter in the microwave in 30-second increments until fully liquid. Toast the coconut in the preheated oven for 6-7 minutes, stirring every 2-3 minutes, until browned. Once toasted, remove from the oven and set aside to cool. Turn the oven up to 350°F, letting it preheat fully while you prep the crust.
Mix the Crust: In a large bowl, whisk 1¼ cups of all-purpose flour and ⅓ cup of brown sugar together. Add ½ cup of melted unsalted butter and 1 teaspoon of vanilla extract, and mix just until a crumbly dough forms.
Bake the Crust: Press the mixture into the bottom of the prepared pan and bake in the fully preheated oven for 10-12 minutes, or until golden brown. Set aside to cool completely before continuing.
Cook the Caramels: In a small saucepan, combine 11 ounces of soft caramels and 2 tablespoons of water or cream. Cook over medium heat, stirring often, until the caramels are fully melted and runny like lava (140°F). If you lift the spoon and drizzle caramel back into the pot, it should stay sitting on the surface for about 3 seconds before disappearing back into the rest of the caramel. Add 2 cups of the toasted unsweetened shredded coconut to the melted caramel and stir to combine.
Set the Bars: Pour the mixture over the cooled crust and top evenly with the remaining ½ cup of coconut. Allow the mixture to sit at room temperature until the caramel layer has set.
Top with Chocolate: Once the caramel has set, use a greased knife to slice the Samoas into bars. Melt 1 cup of chocolate chips (either in the microwave or over a double boiler) and drizzle it over the bars. You can also dip the bottoms of the bars into the chocolate if you like. Top with flake sea salt, if desired, then transfer the bars to the fridge and allow the chocolate to set before serving.
How to Store and Freeze
Store leftover coconut dream bars in an airtight container in the refrigerator for up to 5 days or in the freezer (with parchment between the layers to prevent sticking) for up to 2 months. Let thaw overnight in the refrigerator before serving at room temperature for the best texture.
Leave a Reply