Homemade Samoa Bars
These chewy, buttery bars feature a crisp shortbread base, toasted coconut-caramel topping, and rich chocolate drizzle—just like the classic Girl Scout cookies!
Ingredients
For the Crust:
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Topping:
- 3 cups sweetened shredded coconut
- 12 oz chewy caramels e.g., Kraft
- 3 Tbsp milk
- 1/4 tsp salt
- 2 cups chocolate chips
- 2 tsp shortening
Instructions
- Toast coconut until golden. Set aside.
- Beat butter and sugar. Mix in egg and vanilla. Add flour + salt.
- Press into greased 9×13” pan. Bake 20–25 mins. Cool.
- Melt caramels with milk and salt. Stir in coconut.
- Spread over crust. Cool and slice.
- See full steps with tips & photos → https://wimpysdiner.net/homemade-samoa-bars/
Notes
- To speed up cooling, place the bars in the fridge for 20–30 minutes before dipping in chocolate.
- Use parchment paper to line the baking dish for easier removal and slicing.
- Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for longer shelf life.