Everybody loves a good mashup, right? Well, this mashup is probably my ultimate favorite.
I found myself out of my supply of samoa girl scout cookies (I know, it’s a tragedy), but I was craving them like crazy, so I decided to make a homemade version.
They were extremely easy to make, and definitely a crowd pleaser. I brought these to a neighborhood party, and they were the first dessert to go. Everyone was raving about them.
And yes, I do believe they are better than the actual Samoa Cookies. They were so yummy.
How to get the perfect chocolate drizzle:
Drizzling chocolate over desserts can get a little tricky. Especially when the dessert is large and covers an entire pan.
To get the best drizzle, you will want to melt your chocolate (I used milk chocolate chips, and melted them in the microwave), then pour the melted chocolate into a zip lock bag.
in one of the bottom corners of the bag, cut a small hole (depending on how big or small you cut your hole, will determine the size of your drizzle), and squeeze the chocolate out of the bag, onto your dessert, moving back and forth slowly, covering all the area you wish, with your drizzle.
That’s all there is to it. Enjoy your Samoa Bars, and I don’t even blame you if you eat the entire pan.
Related recipe: love all things Samoa? Try our Samoa Brownies!
Watch how to make another favorite gooey dessert recipe, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
These Rocky Road Brownies are so simple and taste absolutely amazing. If you are looking for a quick recipe to throw together, to satisfy your chocolate and sweet tooth, I highly recommend these. Watch how to make them, here:
Looking for more chocolatey recipes? Here are a few of our favorites:
- Cookies and Cream Muddy Buddies
- Chocolate Mint Oreo Fudge
- Double Decker Chocolate Peanut Butter Fudge
- Chocolate Caramel Brownie Trifle
- Chocolate Caramel Toffee Crunch Cake
Samoa Bars Recipe
- ¼ cup sugar
- 1 ¼ cups flour
- ⅔ cup butter softened
- 2 ½ cups sweetened flaked coconut
- 2 cups chocolate chips divided
- ½ cup butter
- ½ cup brown sugar
- 2 Tablespoons corn syrup
- 14 ounces sweetened condensed milk
- Preheat oven to 350 degrees. Grease an 7 x 11 inch pan with cooking spray.
- In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
- Press the mixture into the bottom of the 7 x 11 inch pan, and bake for 18-20 minutes - until the edges start to turn a golden brown.
- Remove from oven and set aside so it can cool completely, then increase the oven temperature to 400 degrees.
- Place coconut on a baking sheet, spread thin. Place in the oven and bake for 2-3 minutes. Remove from oven, stir coconut, and then bake for an additional 2-3 minutes until it has started to brown. Watch it closely so it doesn't burn. Remove from oven and set aside.
- Place 1 cup of chocolate chips in a small bowl. Microwave for 30 seconds, then remove and stir. Continue microwaving in 15 second intervals until chocolate chips are completely melted. Pour chocolate chips over shortbread mixture in the 7 x 11 pan, then let it cool completely.
- In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
- Combine coconut mixture and caramel mixture, then spread it evenly over the chocolate chip layer.
- Melt the 2nd cup of chocolate chips just like the first, and then drizzle it over the top.
- Let it cool completely, about 1-2 hours, and then serve.
- Mixing Bowl
- Baking Pan
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