Samoas Cookie Bars

I surmise I’m on a young lady scout treat kick. Tagalong Cookies on Sunday and Samoas today! It was Fat Tuesday when I initially made this formula in 2016 so I expected to make something chocolate. Furthermore, since Samoas are my preferred young lady scout treats I figured I would attempt to recreate those with my Samoas formula.

These have a rich hull with a caramel coconut layer bested with chocolate. So I think this Samoas formula came really close!

I contemplated making entirely little circles so they looked progressively like the young lady scout treats however since I needed to go to Costco at the beginning of today too it was bars or nothing. I figured taste and simplicity of readiness regularly beat pretty in any case.

Samoas Cookie Bars

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Recipe by joyfilledeatsCourse: Dessert, SnacksCuisine: AmericanDifficulty: Medium
Servings

16

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These Samoas cookie bars magically melt in your mouth. The cookie base is an irresistible buttery, tender shortbread. That buttery shortbread is topped with all the chocolate

Ingredients

  • Crust:
  • 3 tbsp butter melted

  • 3/4 cup almond flour

  • 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener

  • Coconut Caramel Layer:
  • 3 tbsp butter

  • 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener

  • 4 tbsp heavy cream divided

  • 1/4 tsp vanilla

  • pinch of salt

  • 1.5 cups unsweetened coconut flakes

  • 1/2 cup sugar free chocolate chips

Directions

  • Preheat the oven to 350.
  • 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

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