Easy Samoas Cookie Bars
Step These Easy Samoas Cookie Bars take the cake (or the cookie) when you craving their namesake. With a shortbread crust, coconut, caramel, and chocolate my Samoas bars are delicious with every bite.
Girl Scout Cookie Copycats
I guess I’m on a girl scout cookie kick. Tagalong Cookies on Sunday and Samoas today! It was Fat Tuesday when I first made this recipe back in 2016 so I needed to make something chocolate. And since Samoas are my favorite girl scout cookies I thought I would try to replicate those with my Samoas recipe.
These have a buttery crust with a caramel coconut layer topped with chocolate. So I think this Samoas recipe came pretty close!
I thought about making pretty little circles so they looked more like the girl scout cookies but since I had to go to Costco this morning too it was bars or nothing. I figured taste and ease of preparation normally beat pretty anyway.
If you love Samoas as much as I do make sure to also try my Samoas Coconut Pie Recipe.
How to Make Samoas Cookie Bars
First Step: Stir together the crust ingredients and press into the bottom of a baking dish. Bake the crust.
Second Step: Make the caramel topping by cooking butter, cream, and sweetener.
Third Step: Stir in the coconut flakes.
Fourth Step: Spread the caramel coconut layer on the cooled crust.
Fifth Step: Drizzle with melted chocolate.
Tips for Making Caramel
Do not leave caramel unattended. It can go from golden to burned in seconds. The first time you make caramel I suggest standing at the stove the entire time. Once you get the hang of it you can do other things in the kitchen as long as you check on it frequently.
How to Melt Chocolate in the Microwave
Start with thirty seconds and then stir. Continue microwaving for thirty seconds increments and stirring after each until the chocolate is 75% melted. Then just stir until it is all melted.
Can I Make These Nut Free?
Yes, just sub in sunflower seed flour for the almond flour.
Tips for Drizzling Chocolate
I always add a small amount of coconut oil, about 1/2 – 1 teaspoon for 1/2 cup chocolate chips, when I want to drizzle chocolate. It makes it thinner and smoother. That big blob in the middle of the dish is from before I remembered to add the coconut oil.
How to store Samoas Cookie Bars
I like these best at room temperature and you can keep them at room temp for 2-3 days. For longer storage, you need to refrigerate them and the caramel coconut layer will get firmer, like a toffee.
More Low Carb Caramel Desserts:
Mini Brown Butter Caramel Donuts
Salted Caramel Cashew Cheesecake
Easy Banana Cake Recipe w/Caramel Frosting
Caramel Macchiato Keto Brownies
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Easy Samoas Recipe for Cookie Bars
Ingredients
Crust:
- 3 tbsp butter melted
- 3/4 cup almond flour
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Coconut Caramel Layer:
- 3 tbsp butter
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 tbsp heavy cream divided
- 1/4 tsp vanilla
- pinch salt
- 1.5 cups unsweetened coconut flakes
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat the oven to 350. Spray an 8x8 pan with cooking spray. It is helpful to line with parchment paper.
- Put the crust ingredients in a medium bowl and whisk until combined. Press into the pan. Bake for 15-20 min until the crust is golden brown.
- Meanwhile, combine butter, sweetener, and 2 tablespoons of the cream over medium heat. Stir until the sweetener is dissolved. Add the vanilla. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 2 tablespoons of heavy cream. Stir until smooth. Add the salt and coconut.
- Gently spread the coconut on top of the crust. Drizzle with chocolate. Let cool until the chocolate is firm. Cut into 16 pieces and enjoy!
Notes
Nutrition
Originally Published February 9, 2016. Revised and Republished March 2, 2020.
Doesn’t mention what size pan?
8×8 I will edit to clarify.
Fantastic!!! Great job they are dangerously good!!!
Mine turned out super super crumbly! Not sure what I did wrong. Taste is good
Was the crust crumbly or the whole thing? The crust sets after being chilled.
Last part of the recipe is confusing. It says add the coconut and salt to the caramel mixture then says sprinkle the coconut onto the crust. Can you please clarify?
Mix the coconut into the caramel sauce and then use that. I will clarify the instructions. Looking at the photos might help 🙂
I haven’t tried them yet but the carmel smelled soooo good! Though, the crust seemed like I needed more, I used I believe a 8by8 but the crust was really thin. I used coconut oil instead of butter in the crust due to diary allergies, not very bad, just sensitive stomachs. I also used The Trim Healthy Mama Baking Blend, which is lower in calories since almond flour has very high calories. I do wish this didn’t raise the calorie count higher though, since coconut oil has more fat than butter. Oh well. It seemed fine. I also when making the carmel, to cut back on the diary, used 2 tablespoons butter, and 2 tablespoons half and half and then 2 tablespoons almond milk. This worked perfect. Instead of melting chocolate I just made my own DF syrup with water, coca powder, sweetener, and vanilla extract. I use this syrup for a lot of recipes and it is amazing. Can’t wait to try them!
Are the listed portion carbs total carbs 4 or net carb of 1?
Both. The total carbs are 4 grams per bar. Subtract 3 grams of fiber and each bar has only 1 net carb.
These are so yummy! What size pan did you use? I used a bread loaf pan and they’re super thin.
I use an 8×8 baking dish.
My first batch is now cooling. A couple suggestions:
1. the instructions and tips do not agree. the Tip says to make the crust in a food processor, the recipe says whishk in a bowl.
2. When you say to use coconut oil to make the chocolate drizzle work better, could we get an amount? 1 tsp. 2 or more?
3. Biggest concern: heating the caramel mix to be “deep golden brown.” What about a temperature to get there? Making candy with sugar (before going keto) it was critical for success to get to the right temp. Also, with the alternate sweeteners, they may act different as they heat up.
Will taste soon and see the final result.
Thanks for your feedback! That bit about the food processor was a typo. This crust comes together just with stirring. No need to dirty an extra kitchen appliance. I also added the amount of coconut oil into the post. I use about a teaspoon (or less) for 1/2 cup of chocolate. Just a tiny blob and check the consistency. It will vary based on the chips you use. As far as a temp for caramel, when making a small batch it can be difficult to check the temperature with a candy thermometer. I prefer to go by sight and smell.
Made these tonight for a quick dessert – delish! Thank you for the recipe!
I doubled this recipe. My bottom layer was kinda like wet sand. I had to deal with kids when adding the flour to the melted butter when I came back the butter had solidified.. put it in a warming oven to melt then followed the steps. It seems like it should have been okay.
Did I have too much butter? Did I not bake it long enough?
The coconut caramel helps to hold the crust together. It solidifies more when chilled. I actually use less butter per cup of flour in my pie crust. You may have had too much butter. Did you press the crust down into the bottom of the pan?
I pressed it into the pan using a silicone spatula. I talked with my husband about it, he pointed out that I made my own “flour” that’s probably closer to an almond meal. Anyway, it did eventually set up better- but when I took it out of the pan it was crumbly like granola. I’m tempted to have a bowl of it with some milk lol. Tasty anyway!
Ahhhh, yes, the homemade almond flour may have done it. If you make them again make the dough in the food processor after grinding the almonds. This helps it come together better.
Great idea! I bet that’ll work. Thanks!!!
Would Lily’s chocolate chips melted be ok to use?
Sure!
I wonder if I could use cocnut flour or a mixture of almond and coconut flour. Thoughts
A mixture would be better. I would do 1/2 cup almond and 1/4 cup coconut.
What can be used for the sweetener, besides the low calorie or artificial sweeteners? I only use Sugars, Honey or Maple Syrup for sweetness.
Regular sugar should work in these but you will need more than the amount called for. 1.5 to 2 times as much.
Use liquid stevia, swerve, or Erythritol taste just like sugar.
What is on top of the chocolate layer in the picture? Step 2 has you making a caramel type layer; does the coconut get mixed into that? Does the caramel layer get put on the crust and the chocolate on top of that?
Bottom layer: crust
Middle layer: coconut mixed into caramel
Top layer: melted chocolate
I hope that helps!
I tried this recipe tonight!! Amazing and kid approved