Print

Better Than Samoas Caramel: 1 AMAZING Recipe

Better Than Samoas Caramel
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe creates caramel coconut bars that are a delicious homemade alternative to the popular Samoas cookies. You’ll enjoy a sweet, chewy, and chocolatey treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup shredded sweetened coconut
  • 1/2 cup caramel sauce
  • 1/2 cup chopped pecans (optional)
  • 1 cup milk chocolate chips
  • 2 tablespoons coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the shredded coconut and chopped pecans (if using).
  7. Press half of the dough evenly into the prepared baking pan.
  8. Dollop spoonfuls of caramel sauce over the dough layer. You can swirl it slightly with a knife.
  9. Crumble the remaining dough over the caramel layer.
  10. Bake for 25-30 minutes, or until golden brown and set.
  11. Let the bars cool completely in the pan.
  12. Once cooled, melt the milk chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  13. Spread the melted chocolate evenly over the cooled bars.
  14. Chill the bars in the refrigerator for at least 30 minutes to allow the chocolate to set.
  15. Cut into bars and enjoy your homemade caramel coconut cookies.

Notes

  • For a chewier cookie, bake for a shorter time. For a crispier cookie, bake a little longer.
  • Ensure the bars are completely cool before adding the chocolate topping.
  • You can use dark chocolate or semi-sweet chocolate chips instead of milk chocolate.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://bakerslider.com/better-than-samoas-caramel-recipe/

×