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


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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


  • 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


  • 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!


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