Easy Samoa Bars

Easy Samoa Bars. A cookie bar classic! Toasted coconut and caramel on a shortbread like base that are dipped in tempting chocolate.

There are a lot of complicated recipes out there for Samoa cookies. I'm talking about those little donut shaped shortbreads covered in caramel and coconut and drizzled with chocolate.

They all looked too time consuming to me, so I was intrigued to find a one pan alternative.

I've tweaked the original recipe just a little but they are still pretty easy to make, even for beginner bakers.

I like dark chocolate for this recipe but you can use any kind that you prefer.

Fine or medium cut, desiccated (dried) coconut is best in this recipe. Toasting it brings out even more flavour in this delicious recipe.

You might also like this tasty recipe for Fool Proof Chocolate Crackle Cookies.

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Easy Samoa Bars

Yield: 36

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Easy Samoa Bars - toasted coconut and caramel on a shortbread like base that are dipped in tempting chocolate.

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Ingredients

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• ½ cup sugar
• ¾ cup butter
• 1 large egg
• 2 teaspoon vanilla extract
• 2 cups flour
• 12 oz good quality chewy caramel candies, Kraft caramels are an excellent choice
• 4 tablespoon milk
• 1 teaspoon vanilla extract
• 3 cups toasted coconut
• 1 ½ cups chocolate chips

Instructions

1. Cream together sugar, butter and vanilla until well combined.
2. Beat in the egg until fluffy.
3. Slowly fold in the flour.
4. Press into the bottom of a parchment lined 9x13 inch pan and bake at 350 degrees F for bout 25 minutes or until it gets golden brown at the edges and is well baked through the center of the pan.
5. Cool completely on a wire rack before adding the top layer.
6. For the top layer, melt together the caramel candies, milk and vanilla extract over low heat. You can also do this in the microwave. Just check it every 30-60 seconds and stir.
7. Toast the coconut on a cookie sheet at 300 degrees F for about 8 -10 minutes. Stir the coconut around the pan a couple of times while toasting.
8. Stir in the toasted coconut.
9. Spread coconut and caramel mixture over the cooled shortbread base and cool in the fridge for a couple of hours before cutting into squares.
10. Melt the chocolate chips in a double boiler. You can dip the bottoms of the squares in chocolate if you like or just drizzle the chocolate over the top of the squares, or both. Place dipped squares on parchment or waxed paper to cool completely until the chocolate hardens.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Wilton  9 X 13-Inch Oblong Cake Pan, Multipack of 2
• 
  KitchenAid KFP1133CU 11- Cup Food Processor, Contour Silver
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

36

Serving Size

1 cookie bar
Amount Per Serving Calories 163Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 87mgCarbohydrates 22gFiber 1gSugar 15gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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