Decadent Coconut Caramel Bars
Indulge in these scrumptious Decadent Coconut Caramel Bars, a delightful remake of the iconic Girl Scout Samoas cookies! With layers of buttery shortbread, rich caramel, and toasted coconut, all drizzled with luscious chocolate, these bars promise to satisfy your sweet tooth like never before. Perfect for any occasion, these bars are not only easy to make but also incredibly addictive—one bite and you’ll be transported back to your childhood cookie adventures! Whether for a party or a cozy night in, these bars will impress family and friends alike. Enjoy this blissful treat and savor the combination of flavors that will leave you wanting more.
N/A
Servings
80
Calories
10
Ingredients
Ingredients
sugar
1/2 cup (granulated)
butter
3/4 cup (softened)
egg
1 large (beaten)
vanilla extract
1/2 teaspoon (pure)
all-purpose flour
2 cups (sifted)
salt
1/4 teaspoon (to taste)
shredded coconut
3 cups (toasted)
caramels
14 ounces (unwrapped)
milk
3 tablespoons (whole)
semisweet chocolate
10 ounces (chocolate chips or chopped bar)
Instructions
1
Preheat your oven to 350°F (175°C). Begin by lining a 9x13-inch baking pan with aluminum foil, leaving some overhang on the sides for easy removal later. Lightly spray the foil with cooking spray.
2
In a large mixing bowl, cream together the sugar and softened butter with an electric mixer on medium speed until the mixture is light and fluffy. Add in the egg and vanilla extract, beating until well combined.
3
In a separate bowl, combine the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing at low speed until the dough resembles wet sand.
4
Transfer the crumbly dough to the prepared baking pan, pressing it evenly into the bottom to form the cookie base. Bake in the preheated oven for 20 to 25 minutes, or until the edges are lightly browned and the base is set. Allow the base to cool completely on a wire rack.
5
While the crust cools, prepare the caramel topping. Unwrap the caramels and place them in a large microwave-safe bowl along with the milk and additional salt. Microwave on high for 3 to 4 minutes, stirring every 30 seconds until the mixture is smooth and creamy.
6
Once the caramel is melted, fold in the toasted shredded coconut until evenly coated. Spoon dollops of this coconut caramel mixture over the cooled shortbread base. Use a spatula to spread it evenly across the surface, ensuring it covers the base completely. Let it cool until the topping sets.
7
After the topping has cooled and firmed up, cut the bars into 30 equal portions using a sharp knife or pizza cutter.
8
To finish, melt the semisweet chocolate in a small bowl, heating it in the microwave in 45-second intervals while stirring thoroughly to avoid burning.
9
Dip the bottom of each bar into the melted chocolate, allowing any excess to drip off, then place the bars chocolate-side down onto a clean piece of wax paper.
10
Using the remaining melted chocolate or additional melted chocolate, drizzle it over the top of the bars for decoration. Allow the chocolate to set completely before transferring the bars into an airtight container for storage.
Nutrition Information
4.5g
Fat
9.3g
Carbs
0.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Coconut Caramel Bars?
These are delicious dessert bars that serve as a remake of the iconic Girl Scout Samoas cookies, featuring shortbread, caramel, toasted coconut, and chocolate.
How many bars does this recipe make?
This recipe yields 30 equal portions.
What are the primary flavors in these bars?
The bars feature a combination of buttery shortbread, rich caramel, toasted coconut, and luscious semisweet chocolate.
What is the calorie count per bar?
Each bar contains approximately 80 calories.
What size baking pan should I use?
A 9x13-inch baking pan is required for this recipe.
How do I prepare the baking pan?
Line the pan with aluminum foil, leaving some overhang on the sides, and lightly spray it with cooking spray.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the shortbread base need to bake?
The base should bake for 20 to 25 minutes, or until the edges are lightly browned.
Do I need to cool the base before adding the topping?
Yes, allow the shortbread base to cool completely on a wire rack before adding the coconut caramel mixture.
How do I melt the caramels?
Microwave the unwrapped caramels with milk and salt in a microwave-safe bowl for 3 to 4 minutes, stirring every 30 seconds.
What type of coconut is used?
The recipe calls for 3 cups of toasted shredded coconut.
How do I toast the shredded coconut?
While not explicitly detailed in the steps, shredded coconut is usually toasted in a skillet or oven until golden brown before being folded into the caramel.
What kind of chocolate is recommended for the drizzle?
Use 10 ounces of semisweet chocolate, which can be either chocolate chips or a chopped chocolate bar.
How do I avoid burning the chocolate while melting?
Heat the chocolate in the microwave in 45-second intervals and stir thoroughly between each session.
How do I apply the chocolate to the bottom of the bars?
Dip the bottom of each cut bar into the melted chocolate, let the excess drip off, and place them chocolate-side down on wax paper.
What is the fat content of one bar?
Each bar contains 4.5 grams of fat.
How much sugar is in the cookie dough?
The dough uses 1/2 cup of granulated sugar.
What kind of flour is required?
The recipe requires 2 cups of sifted all-purpose flour.
How much butter is used in the recipe?
The recipe uses 3/4 cup of softened butter.
What type of milk is used for the caramel topping?
3 tablespoons of whole milk are used to melt the caramels.
How do I ensure the dough is the right consistency?
The dough should resemble wet sand before you press it into the baking pan.
What is the best tool for cutting the bars?
A sharp knife or a pizza cutter works best for cutting the bars into 30 portions.
How should the bars be stored?
Store the bars in an airtight container once the chocolate has set completely.
Can I use an electric mixer for the dough?
Yes, an electric mixer on medium speed is recommended to cream the butter and sugar until light and fluffy.
How much protein is in each serving?
Each bar provides 0.6 grams of protein.
What is the carbohydrate count per bar?
Each bar contains 9.3 grams of carbohydrates.
Is there salt in the recipe?
Yes, 1/4 teaspoon of salt is added to the dry ingredients, and additional salt is added to the caramel mixture to taste.
What kind of vanilla extract should I use?
The recipe specifies using pure vanilla extract for the best flavor.
How do I spread the coconut caramel mixture?
Spoon dollops of the mixture over the cooled base and use a spatula to spread it evenly to the edges.
Is this a difficult recipe to make?
No, these bars are described as being easy to make and perfect for any occasion.