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Samoa Bars | Creme de la Crumb

Samoa Bars

Inspired by the famous girl scout cookies! Moist and crumbly shortbread crust topped with a chewy caramel coconut layer and drizzled with chocolate!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20
Author Tiffany


  • 3 sticks butter (1 1/2 cups)
  • 2/3 cup powdered sugar
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Caramel Coconut Layer

  • 2 cups caramels, unwrapped (see note)
  • 3 tablespoons heavy cream or milk
  • 1 1/2 cups coconut flakes
  • 1/2 teaspoon vanilla

Chocolate Drizzle

  • 1/4 cup semi sweet chocolate chips, melted
  • optional: coarse sea salt


  • Preheat oven to 350. Line a 9x13 inch pan with foil and grease with nonstick spray.
  • Prepare the crust by creaming together butter and powdered sugar for 2-3 minutes until very light and fluffy. Add flour, baking powder, and salt and mix until combined. Spread the mixture evenly in the bottom of your prepared pan. Bake for 15-20 minutes until the crust starts to look "dry" and the edges are just barely golden.
  • While your crust is baking, prepare the caramel layer. Stir the coconut flakes in a large pan or skillet over medium-high heat for a few minutes until the flakes just start to brown (continue to stir throughout and do not cook too long or they will burn!) Remove from heat and immediately transfer to a bowl so they stop cooking.
  • Add caramels and heavy cream/milk to a microwave safe bowl. Microwave on half power for 2-3 minutes, stirring every so often until mixture is smooth. Stir in vanilla, then add coconut flakes and stir.
  • After removing crust from oven, pour caramel mixture over the crust. Allow to cool completely. (You can speed up the cooling process by putting it in the fridge for 15-20 minutes)
  • Once completely cooled, drizzled melted chocolate chips over bars and sprinkle with coarse sea salt if desired. Cut into squares and serve.


Kraft makes caramel 'bits' which are sold in a bag near the chocolate chips in most grocery stores. One bag of these is perfect for this recipe.