Ballpark Samoa Bars

Ballpark Samoa Bars. A new take on delicious caramel samoa bars that replaces the toasted coconut with favourite ballpark snacks, peanuts and pretzels.

Ballpark Samoa Bars

These Ballpark Samoa Bars were inspired by one of my favourite cookies from last years November cookie marathon.

It was an Easy Samoa Bars recipe that featured toasted coconut and caramel on a shortbread like base with a drizzle of chocolate.

I like dark chocolate chips for dipping but you can use any kind you like.

While I love coconut, I know that others are not so fond, so I wondered what else might work in this recipe.

I’ve seen so many cookie recipes on Pinterest lately that use pretzels, I decided to use those.

And what goes with pretzels? Peanuts of course! The result was crispy, crunchy, caramel-y delicious!

Roasted peeled salted peanuts in rustic bowl on wooden background (focus on peanut in bowl)

I even found that froze particularly well. I had to get some into the freezer before the kids and I polished off the entire batch!

Pretzels go amazingly well with chocolate and caramel.

Updated December 2020.

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Ballpark Samoa Bars

Yield: 36 cookie bars

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ballpark Samoa Bars. A new take on delicious caramel Samoa bars that replaces the toasted coconut with favourite ballpark snacks, peanuts and pretzels.

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Ingredients

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• 1/2 cup sugar
• 3/4 cup butter
• 1 large egg
• 2 tsp vanilla extract
• 2 cups flour
• 12 oz good quality chewy caramel candies
• 4 tbsp milk
• 1 tsp vanilla extract
• 1 1/2 cups dry roasted unsalted peanuts
• 2 1/2 cups broken pretzel pieces broken pretzel pieces
• 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. Stir in the peanuts and broken pretzel pieces.
8. Spread the peanut, pretzel and caramel mixture over the cooled shortbread base and cool in the fridge for a couple of hours before cutting into squares.
9. 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.

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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.

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Nutrition Information

Yield

36

Serving Size

36 cookie bars
Amount Per Serving Calories 182Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 15mgSodium 120mgCarbohydrates 23gFiber 1gSugar 13gProtein 3g

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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