I made Coconut Caramel Bars layered with a shortbread cookie crust, a caramel coconut filling, and a milk chocolate drizzle, and our Samoas-inspired version is even better.

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I used to think store-bought Samoas were unbeatable, until I made these Better Than Samoas Caramel Coconut Bars. I wanted something messy and over the top, so I leaned hard on unsalted butter for the flaky crust and packed the filling with sweetened shredded coconut.

The bars are soft, gooey and a little bit rebellious, textures that argue but somehow make each bite better. Ive been writing down every tweak, its become one of those Coconut Caramel Bars that friends fight over.

If you like Cookie Bar Recipes that vanish at parties, this one will make you hide a pan.

Ingredients

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Butter, mostly saturated fat, adds richness and tender crumb, makes bars mouthwateringly soft
Granulated sugar, pure carbs, makes them sweet and caramelize when baked
All purpose flour, main carbohydrate, gives structure but not much nutrients
Sweet shredded coconut, fiber and fat, adds chew and tropical flavor
Soft caramels, lots of sugar, make chewy caramel layer, very sweet
Milk chocolate, adds sugar and cocoa, melts into glossy sweet coating
Heavy cream, adds creaminess and helps caramel melt smooth, small amount
Vanilla, tiny amount, boosts sweetness perception and rounds the flavor
Salt, small pinch balances sweetness and enhances all flavors

Ingredient Quantities

1 cup (2 sticks, 226 g) unsalted butter softened

1/2 cup granulated sugar

2 cups all purpose flour

1/2 teaspoon fine salt divided

1 1/2 teaspoons vanilla extract divided

1 bag (14 ounces) soft caramels unwrapped

3 tablespoons heavy cream or whole milk

3 cups sweetened shredded coconut

12 ounces milk chocolate chips or chopped milk chocolate

1 tablespoon coconut oil or neutral oil

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with foil or parchment, leaving an overhang so you can lift the bars out later.

2. Make the shortbread crust: beat 1 cup (2 sticks) softened butter with 1/2 cup granulated sugar until light and a little fluffy, stir in 1/2 teaspoon vanilla and 1/4 teaspoon of the salt, then add 2 cups all purpose flour and mix just until it comes together. Press evenly into the prepared pan.

3. Bake the crust 18 to 20 minutes or until the edges are just turning golden. Let it cool a few minutes while you get the filling ready.

4. Toast the coconut: spread 3 cups sweetened shredded coconut on a baking sheet and toast in the oven 5 to 7 minutes, stirring once or twice, until golden. Watch it, it goes from golden to burnt fast.

5. Melt the caramels: in a heavy saucepan over low heat or in the microwave in 20 to 30 second bursts, melt 1 bag (14 oz) unwrapped soft caramels with 3 tablespoons heavy cream (or whole milk), add the remaining 1 teaspoon vanilla and the other 1/4 teaspoon salt, stirring until completely smooth.

6. Mix coconut into caramel right away so it gets coated evenly, then pour the caramel-coconut mixture over the warm shortbread and spread to the edges, pressing lightly to make it stick.

7. Chill the pan in the fridge at least 1 hour so the filling firms up and is easier to cut.

8. Melt the chocolate: microwave 12 ounces milk chocolate chips (or chopped milk chocolate) with 1 tablespoon coconut oil in 20 to 30 second bursts stirring between each until smooth, or use a double boiler.

9. Drizzle or spread the melted chocolate over the chilled bars. Return to the fridge until the chocolate is set, about 15 to 30 minutes.

10. Lift the bars out using the foil, slice into squares with a sharp knife (wipe the knife clean or warm it between cuts for neater pieces). Store in an airtight container at room temp for a few days or refrigerated if you like them firmer.

Equipment Needed

1. Oven, preheat to 350°F
2. 9×13 inch baking pan lined with foil or parchment, leave an overhang so you can lift the bars out later
3. Large mixing bowl and a hand mixer or a sturdy wooden spoon
4. Measuring cups and measuring spoons
5. Rubber spatula for pressing crust and spreading fillings
6. Baking sheet for toasting the coconut
7. Heavy saucepan or microwave safe bowl for melting caramels, plus a heatproof spoon or spatula
8. Microwave safe bowl or double boiler for melting chocolate, and a small offset or bench spatula for spreading
9. Sharp knife for slicing and a cutting board or a damp towel to steady the pan

FAQ

Q: How should I store these bars and how long will they last? A: Keep them in an airtight container. At room temp they stay great for 3 to 4 days, in the fridge for up to 2 weeks, and frozen for 2 to 3 months. If frozen, thaw in the fridge then bring to room temp for best chew.

Q: Can I use salted butter or other caramel types? A: Yes, salted butter works, just cut the added salt a bit. Soft, individually wrapped caramels are easiest. If you use a pourable caramel sauce, simmer it down till it’s thicker so it won’t seep into the crust.

Q: My bottom layer gets soggy, how do I stop that? A: Bake the shortbread until edges are lightly golden so it’s fully set. Let it cool completely before adding caramel. Use slightly thicker caramel (add less cream) and chill the pan until the caramel firms before adding coconut and chocolate.

Q: Can I use unsweetened or finer coconut like desiccated? A: Yep, unsweetened coconut works fine but the bars will be less sweet, you can add a tablespoon of sugar if you want. Desiccated coconut is drier so toast gently and it might need a little longer to brown evenly.

Q: What’s the best way to melt the caramels so they’re smooth? A: Melt on low heat in a double boiler or microwave in 20 second bursts, stirring between each. Stir in the cream or milk a little at a time till smooth. Don’t overheat or they can seize or burn.

Q: How do I get the chocolate coating shiny and smooth? A: Melt chocolate gently in a double boiler or microwave in short bursts, stir until smooth, then stir in the coconut oil to gloss it up. Work quickly, then chill briefly to set. If the chocolate thickens, warm it gently, don’t overheat.

Better Than Samoas Caramel Coconut Bars Recipe Substitutions and Variations

Butter: swap 1 cup (226 g) unsalted butter for 1 cup solid coconut oil or 1 cup vegan stick margarine. Coconut oil adds a mild coconut note and can make edges a little crisper, if you use salted margarine reduce the recipe salt.
All purpose flour: use 2 cups gluten free 1:1 baking blend with xanthan gum for a gluten free version, dough might be a bit crumbly so chill before baking; or try 2 cups whole wheat pastry flour for a nuttier, slightly denser bar.
Soft caramels (14 oz): substitute a 14 oz jar of dulce de leche or make caramel from one 14 oz can sweetened condensed milk (cook till golden), note homemade caramel can be softer so you may need less cream.
Heavy cream (3 tbsp): replace with 3 tbsp evaporated milk or 3 tbsp half and half 1:1. Whole milk is thinner and will still work but the caramel may be slightly less rich.

Pro Tips

1) Press the crust evenly with the bottom of a measuring cup so it’s the same thickness everywhere, otherwise the edges will bake faster than the middle. dont overmix the flour in at the end, that makes the shortbread tough.

2) Toast the coconut in a single layer and stay by the oven, it goes from golden to burnt really quick, take it out when it’s just starting to brown cause it’ll keep cooking on the hot pan.

3) Melt the caramels very gently and add the cream a little at a time, stir constantly, if it looks grainy add a tiny splash more cream and keep stirring till smooth. Microwave in short bursts if you’re impatient but always stir between bursts to avoid hot spots.

4) For clean slices warm the knife under hot water, dry it, cut, then re-warm between cuts and wipe clean, that makes the chocolate layer neat. Adding that tablespoon of coconut oil to the chocolate helps it spread glossy and smooth but dont overheat or it’ll seize.

Better Than Samoas Caramel Coconut Bars Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Coconut Caramel Bars layered with a shortbread cookie crust, a caramel coconut filling, and a milk chocolate drizzle, and our Samoas-inspired version is even better.

Servings

servings

Calories

509

kcal

Equipment: 1. Oven, preheat to 350°F
2. 9×13 inch baking pan lined with foil or parchment, leave an overhang so you can lift the bars out later
3. Large mixing bowl and a hand mixer or a sturdy wooden spoon
4. Measuring cups and measuring spoons
5. Rubber spatula for pressing crust and spreading fillings
6. Baking sheet for toasting the coconut
7. Heavy saucepan or microwave safe bowl for melting caramels, plus a heatproof spoon or spatula
8. Microwave safe bowl or double boiler for melting chocolate, and a small offset or bench spatula for spreading
9. Sharp knife for slicing and a cutting board or a damp towel to steady the pan

Ingredients

1 cup (2 sticks, 226 g) unsalted butter softened
1/2 cup granulated sugar
2 cups all purpose flour
1/2 teaspoon fine salt divided
1 1/2 teaspoons vanilla extract divided
1 bag (14 ounces) soft caramels unwrapped
3 tablespoons heavy cream or whole milk
3 cups sweetened shredded coconut
12 ounces milk chocolate chips or chopped milk chocolate
1 tablespoon coconut oil or neutral oil

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with foil or parchment, leaving an overhang so you can lift the bars out later.
Make the shortbread crust: beat 1 cup (2 sticks) softened butter with 1/2 cup granulated sugar until light and a little fluffy, stir in 1/2 teaspoon vanilla and 1/4 teaspoon of the salt, then add 2 cups all purpose flour and mix just until it comes together. Press evenly into the prepared pan.
Bake the crust 18 to 20 minutes or until the edges are just turning golden. Let it cool a few minutes while you get the filling ready.
Toast the coconut: spread 3 cups sweetened shredded coconut on a baking sheet and toast in the oven 5 to 7 minutes, stirring once or twice, until golden. Watch it, it goes from golden to burnt fast.
Melt the caramels: in a heavy saucepan over low heat or in the microwave in 20 to 30 second bursts, melt 1 bag (14 oz) unwrapped soft caramels with 3 tablespoons heavy cream (or whole milk), add the remaining 1 teaspoon vanilla and the other 1/4 teaspoon salt, stirring until completely smooth.
Mix coconut into caramel right away so it gets coated evenly, then pour the caramel-coconut mixture over the warm shortbread and spread to the edges, pressing lightly to make it stick.
Chill the pan in the fridge at least 1 hour so the filling firms up and is easier to cut.
Melt the chocolate: microwave 12 ounces milk chocolate chips (or chopped milk chocolate) with 1 tablespoon coconut oil in 20 to 30 second bursts stirring between each until smooth, or use a double boiler.
Drizzle or spread the melted chocolate over the chilled bars. Return to the fridge until the chocolate is set, about 15 to 30 minutes.
Lift the bars out using the foil, slice into squares with a sharp knife (wipe the knife clean or warm it between cuts for neater pieces). Store in an airtight container at room temp for a few days or refrigerated if you like them firmer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.