Samoa Bars

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 8.1 g
  • Cholesterol: 13.0 mg
  • Sodium: 120.0 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Samoa Bars calories by ingredient
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Like the Girl Scout Cookies, but in easier-to-make bar form. (Warning: not a low-calorie food!!) From Like the Girl Scout Cookies, but in easier-to-make bar form. (Warning: not a low-calorie food!!) From
Number of Servings: 30


    For Cookie Base:
    3/4 cup butter, softened
    1/2 cup sugar
    1/4 cup egg substitute (or 1 large egg)
    1/2 tsp. vanilla extract
    2 cups all-purpose flour
    1/4 tsp. salt

    For Topping:
    2 1/2 cups shredded sweetened coconut
    12 oz. caramels
    3 T. skim milk
    1/4 tsp. salt
    2 oz. semi-sweet chocolate (or more if desired)


First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

Melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Transfer chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping). Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: Alternatively, you can dip the base of the cookies in chocolate to look more like the original cookies. To do this, cut the bars before applying the chocolate drizzle, after coconut topping has set. Melt additional chocolate, and dip each bar into the bowl of chocolate and set on wax or parchment paper. Drizzle remaining chocolate over top using piping bag or ziploc bag.

Number of Servings: 30

Recipe submitted by SparkPeople user JDMROSA.

TAGS:  Desserts |

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