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Samoa Cookie Bars Recipe

Samoa Cookie Bars Recipe

All the flavors of the iconic cookie in easy bar form—buttery shortbread, caramel-coconut, and rich chocolate.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 9 tbsp unsalted butter, softened for crust
  • 0.33 cup granulated sugar
  • 2 tsp vanilla extract divided
  • 1.1 cup all-purpose flour
  • 0.5 tsp fine sea salt divided
  • 2.25 cup sweetened shredded coconut lightly packed
  • 12 oz soft caramel candies, unwrapped
  • 3 tbsp heavy cream
  • 1.5 tbsp unsalted butter for caramel
  • 1.3 cup semisweet chocolate chips
  • 1 tsp vegetable oil or coconut oil
  • 0.25 tsp flaky sea salt optional garnish

Instructions

Preparation Steps

  • Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
  • Toast coconut on a sheet pan until golden, 6–8 minutes, stirring once. Cool completely.
  • Beat softened butter and sugar until creamy. Mix in 1 tsp vanilla and 1/4 tsp salt.
  • Add flour and mix just until a soft dough forms. Press evenly into the lined pan.
  • Bake crust until edges are lightly golden, 18–22 minutes. Set the pan on a rack.
  • Melt caramels, cream, and 1.5 tbsp butter over low heat, stirring until smooth and glossy.
  • Stir in remaining 1 tsp vanilla and 1/4 tsp salt. Fold in the toasted coconut.
  • Spread coconut-caramel over the warm crust. Press gently to level. Chill 15–20 minutes.
  • Microwave chocolate chips with oil in 20-second bursts, stirring, until smooth and pourable.
  • Spread a thin chocolate layer on top. Drizzle extra over lines. Sprinkle flaky salt, if using.
  • Chill until set. Lift out by parchment and slice into 16 bars with a warm knife.

Notes

Variation: For a classic Samoa look, spread a thin chocolate layer under the crust. Chill, flip, add caramel-coconut, then drizzle more chocolate on top. Add toasted chopped pecans for crunch.
Storage: Keep bars in an airtight container at room temperature for 3 days or refrigerate up to 1 week. Freeze up to 2 months, separating layers with parchment.
This recipe is an original creation inspired by classic Samoa Cookie Bars Recipe flavors. All ingredient ratios and instructions are independently developed.