These Easy Samoas Cookie Bars take the cake (or the cookie) when you craving their namesake. With a shortbread crust, coconut, caramel, and chocolate they are delicious with every bite. This recipe is sugar free, grain free, gluten free, low carb, and a THM S.
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!
STORAGE: You can leave these on the counter for 2-3 days. For longer storage refrigerate them. If you refrigerate them the caramel will firm up but you can warm in the microwave to soften it.Notes on Sweeteners: