Every time the season comes, I’m on a mission to find a Girl Scout so I can get my hands on those addicting cookies. That is, until I created this incredible copycat recipe. These easy dessert bars have everything you love about Samoas – only they’re bigger and fresher, which automatically makes them even more delicious!
The shortbread cookie crust matches the crisp of the coconut when you first take a bite, but then it slowly melts in your mouth along with the caramel and chocolate. My dad, who has always been obsessed with the classic Samoas, gave these bars his official stamp of approval. I could hardly stop him from sneaking one before the chocolate was even added!
There’s nothing too difficult about making these Samoa bars, but some of the steps are optional for an easier recipe.
I like making the crust in a food processor, then pressing the crumbs into the bottom of the baking pan. If you don’t own one, use softened butter and a handheld mixer. The results will be more of a dough that easily presses into a crust.
I like using the softer Werther’s Original Caramels. If you can’t find them, use Kraft caramels instead, but you may want to add another tablespoon of water when you melt them as they are much firmer.
Toasting the coconut is also optional. Sweetened angel flake coconut is quite moist and the toasting dries it out along with bringing out some of the natural oils and flavor. Beware that it can easily get too dark, so watch carefully when toasting.
The dipping of the bars in chocolate pays homage to the Samoa cookies which have both chocolate lines across the top and a chocolate-covered cookie base.
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