Homemade Samoas Cookie Bars Recipe

With this recipe for Homemade Samoas Cookie Bars, you can make your own version of a popular Girl Scout cookie.


FOR THE SHORTBREAD COOKIE BASE: – 2 cups all-purpose flour – 2 teaspoons baking powder – 1/2 teaspoon salt – 1 cup (2 sticks) unsalted butter, at room temperature – 1/2 cup sugar FOR THE COCONUT TOPPING: – 4 cups shredded sweetened coconut – 20 ounces store-bought or homemade soft caramel – 3 Tablespoons milk – 1/4 teaspoon salt – 10 ounces dark chocolate


MAKE THE SHORTBREAD COOKIE BASE:- Preheat oven to 325ºF. Leave an overhang on two sides of a 13-by-9-inch metal baking pan with parchment paper.

Step 1

Mix flour, baking powder, and salt in a medium bowl. Beat the butter and sugar on medium speed in a stand mixer with the paddle attachment for 1 minute until light and fluffy. 

Step 2

Set the mixer to low and carefully add the flour mixture to the bowl. Beat just until incorporated, scraping down the sides as needed. (Overmixing shortbread dough makes it crumbly and hard to cut.) 

Step 3

Press the dough into a uniform, flat layer in the baking pan. Shortbread should be slightly brown after 15–18 minutes. Allow the pan to cool on a wire rack while you create the topping.

Step 4

MAKE THE COCONUT TOPPING:- Pre-heat the oven to 350ºF. Spread coconut flakes on parchment-lined baking sheet. To avoid burning, toss coconut often for 10 minutes until toasted.

Step 5

Double-boil caramels, milk, and salt in a medium saucepot over a large one with simmering water. Melt caramels with stir Remove saucepot from heat and mix caramel and toasted coconut in a large bowl. 

Step 6

Apply coconut mixture on cooled shortbread immediately. Work quickly since caramel thickens and sticks when cooled. Keep bars at room temperature for 30 minutes.

Step 7

Use parchment paper overhangs to transfer shortbread to a cutting board. Space 30 2-inch by 1-inch shortbread bars 3 columns down and 10 rows across.

Step 8

Heat dark chocolate in microwave or double boiler. Dip cookie bars' bottoms in chocolate and place on wax paper-lined baking pans. Sprinkle chocolate with fork. 

Step 9


– Calories: 309kcal,  – Carbohydrates: 31g,  – Protein: 3g,  – Fat: 19g,  – Saturated Fat: 13g,  – Cholesterol: 18mg,  – Sodium: 112mg,  – Potassium: 214mg,  – Fiber: 3g,  – Sugar: 18g,  – Vitamin A: 205IU,  – Vitamin C: 0.2mg,  – Calcium: 53mg,  – Iron: 2mg

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