Samoas Cookie Caramel Coconut Bars
Nutrition per Serving
263
Calories
3g
Protein
34g
Carbs
14g
Fat
These caramel coconut bars, inspired by one of the most popular Girl Scout’s cookies, are the perfect combination between the tropical flavor of coconut and an authentic goat’s milk caramel sauce. Make 24 tasty bars in just under one hour, and you’ll have some comforting two-biters to take you back down memory lane. If you like this recipe, join our newsletter.
📝 Ingredients
- 1 1/2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 jar (8 ounces) caramel sauce
- 1 (14 ounce) package sweetened flaked coconut
- 1 1/2 (18 ounces) packages semisweet chocolate chips
👨🍳 Instructions
- 1Preheat oven: to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray.
- 2For the crust: , in a small bowl, stir together flour, cornstarch, baking powder, and salt. Set aside.
- 3Beat butter: with a mixer on medium for 30 seconds in a large bowl.
- 4Add both sugars: and beat on medium to high until light and fluffy. Beat in egg yolk and vanilla.
- 5Beat in flour: mixture (mixture will be crumbly).
- 6Press the dough: into the bottom of the prepared pan, and bake 10 to 12 minutes or until edges are light brown.
- 7While the crust is baking: , place the coconut in a large bowl, pour in the caramel sauce and stir to combine.
- 8Remove the crust: from the oven and immediately sprinkle 1 1/2 cups of the chocolate chips over the hot crust; let stand 5 minutes. Then spread the chocolate over the crust.
- 9Carefully spread: coconut mixture over the chocolate layer. Bake 10 minutes more. Cool in pan on a wire rack.
- 10Microwave: remaining chocolate chips in a small bowl for 20 seconds. Then stir and microwave for another 10-15 seconds until melted and smooth. Drizzle over coconut mixture.
- 11Cover: and put in the refrigerator for at least 1 hour until it sets. Pulling on the foil edges, lift out the uncut block, and cut into bars.
About the Chef & Original Recipe
This recipe was published by Carlos Leo on spoonabilities.com. Visit the original source for step-by-step photos, chef notes and additional details.
Source: spoonabilities.com