Why You’ll Love This Recipe
This recipe delivers the classic Samoa cookie experience in a convenient bar form. With a tender, slightly nutty shortbread base, gooey caramel coconut topping, and decadent chocolate drizzle, these bars offer the perfect balance of textures and flavors. They’re straightforward to bake, customizable for dietary needs, and guaranteed to please any dessert lover.
Ingredients
Shortbread Cookie Layer
1¼ cups almond flour (120g)*
¼ cup coconut flour (28g)*
⅓ cup refined coconut oil (66g), melted**
3 tbsp maple syrup (50ml)
1 tsp vanilla extract
½ tsp kosher salt
Caramel Coconut Layer
6 oz soft caramels (e.g., Cocomels)***
2 tbsp water
2 cups unsweetened shredded coconut (160g)
Chocolate Drizzle
¼ cup dark chocolate chips (e.g., Guittard)
Flaky sea salt (optional)
*For a nut-free option, substitute almond flour with oat flour.
**Refined coconut oil is preferred for a neutral taste.
***Use dairy-free caramels for a vegan treat.
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt until a soft dough forms.
- Press dough evenly into the prepared pan and bake for 10–12 minutes until lightly golden. Let cool completely.
- In a saucepan over low heat, melt caramels with water, stirring until smooth. Remove from heat and stir in shredded coconut.
- Spread caramel coconut mixture evenly over the cooled shortbread, pressing down gently.
- Melt chocolate chips and drizzle over the top. Sprinkle with flaky sea salt if desired.
- Chill bars until firm, then slice into squares and enjoy!
Servings and timing
- Serves: 16 bars
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 1 hour 27 minutes (including chilling)
Variations
- Use oat flour instead of almond flour for a nut-free version.
- Swap refined coconut oil with butter for a richer taste.
- Use vegan caramels to make this recipe dairy-free.
- Add toasted nuts like pecans or walnuts to the caramel layer for extra crunch.
- Experiment with dark, milk, or white chocolate for the drizzle.
Storage/Reheating
- Store bars in an airtight container in the refrigerator for up to 1 week.
- Serve chilled or at room temperature; no reheating needed.
- Freeze bars wrapped tightly for up to 3 months.
FAQs
Can I use homemade caramel?
Yes, homemade caramel works beautifully and can be adjusted for sweetness.
What if I don’t have coconut flour?
Increase almond flour by ¼ cup or substitute with oat flour.
How do I prevent the bars from sticking?
Line the pan with parchment paper and press the dough firmly.
Can I make these bars gluten-free?
Yes, using almond flour and coconut flour keeps them naturally gluten-free.
Is this recipe vegan?
It can be by using dairy-free caramels and coconut oil.
Can I make the bars ahead of time?
Yes, they keep well and flavors improve after chilling.
What type of chocolate chips work best?
High-quality dark chocolate chips melt smoothly and balance sweetness.
Can I skip the sea salt?
Yes, but the salt adds a nice contrast to the sweetness.
How do I cut clean bars?
Chill well and use a sharp knife, wiping it clean between cuts.
Can I double the recipe?
Yes, bake in a larger pan and adjust baking time accordingly.
Conclusion
Samoa Cookie Bars Reimagined are a decadent treat that combine all your favorite Samoa cookie flavors into an easy-to-make bar. From the tender shortbread base to the gooey caramel coconut topping and rich chocolate drizzle, every bite is an irresistible indulgence perfect for sharing or savoring solo.
Samoa Cookie Bars Reimagined: A Sweet Treat You Can’t Resist
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes (including chilling)
- Yield: 16 bars
- Category: Dessert, Snack
- Method: Baking, Melting
- Cuisine: American
- Diet: Gluten Free
Description
Samoa Cookie Bars capturing the classic flavors of Samoa cookies—crispy shortbread, caramel, toasted coconut, and chocolate drizzle—in a chewy, crunchy bar form that’s easy to make and irresistible.
Ingredients
Shortbread Cookie Layer:
1¼ cups almond flour (120g)*
¼ cup coconut flour (28g)*
⅓ cup refined coconut oil (66g), melted**
3 tbsp maple syrup (50ml)
1 tsp vanilla extract
½ tsp kosher salt
Caramel Coconut Layer:
6 oz soft caramels (e.g., Cocomels)***
2 tbsp water
2 cups unsweetened shredded coconut (160g)
Chocolate Drizzle:
¼ cup dark chocolate chips (e.g., Guittard)
Flaky sea salt (optional)
*For nut-free option, substitute almond flour with oat flour.
**Refined coconut oil preferred for neutral taste.
***Use dairy-free caramels for vegan treat.
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and salt until soft dough forms.
- Press dough evenly into pan; bake 10–12 minutes until lightly golden. Cool completely.
- Melt caramels with water over low heat, stirring until smooth. Remove from heat and stir in shredded coconut.
- Spread caramel coconut mixture evenly over cooled shortbread; press gently.
- Melt chocolate chips and drizzle over top. Sprinkle flaky sea salt if desired.
- Chill bars until firm, then slice into squares and enjoy!
Notes
Use oat flour instead of almond flour for nut-free version.
Swap coconut oil with butter for richer taste.
Use vegan caramels for dairy-free bars.
Add toasted nuts like pecans or walnuts to caramel layer for crunch.
Try dark, milk, or white chocolate for drizzle variations.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
