Aka, Girl Scout Samoas copycats. If you’re like me, you’ve already eaten through your stash of Girl Scout cookies… and you need a fix!
Samoas Cookie Bars (makes 9 generous cookie bars, or 16 smaller squares)
- ½ cup butter
- 1 ¼ cups AP flour
- ¼ cup sugar
- ½ tsp. salt
Coconut caramel topping:
- 1 ½ cups shredded coconut
- ½ (12 ounce) bag of caramels, unwrapped
- 2 tablespoons milk or cream
- ⅓ cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- Preheat oven to 350 degrees. Grease an 8×8 baking pan, line with parchment paper.
- Spread coconut on a rimmed sheet pan. Toast the coconut in the oven, turning occasionally for 10-15 minutes until slightly golden. Remove from oven and set aside.
- Combine butter and sugar in a bowl, mix on medium speed with an electric mixer until light and fluffy. Mix flour and salt. Press dough evenly into the bottom of prepared pan. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Let cool slightly.
- In a small bowl combine caramels and milk. Heat in the microwave in 30 second intervals stirring in between until melted. Place toasted coconut in a large bowl and add the caramel stirring well to combine.
- Pour coconut caramel mixture over brownies and gently spread evenly over the top. It will be thick so you might have to gently press it in an even layer.
- Place chocolate chips and butter into a zip-lock baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars.
… and voila, samoa cookie bars.