Description
These Better Than Samoas Bars recreate the beloved flavors of the classic Girl Scout cookie with a rich chocolate crust, gooey caramel, toasted coconut, pecans, and melty chocolate chips. This no-fuss, baked dessert comes together quickly and delivers a perfect balance of sweet, nutty, and chocolatey goodness in every bite.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup cocoa powder
- 1 cup butter, softened (2 sticks)
Toppings
- 1 cup caramel sauce
- 1/2 cup toasted coconut*
- 1/2 cup toasted pecans (optional*)
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with aluminum foil, making sure to leave an overhang for easy removal later. Spray the foil lightly with cooking spray to prevent sticking.
- Make the Crust: In a medium bowl, combine the all-purpose flour, sugar, and cocoa powder. Cut in the softened butter until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared baking pan to form the crust.
- Bake the Crust: Place the pan in the preheated oven and bake the crust for 20 minutes. Remove from the oven once done and immediately top the crust with an even layer of caramel sauce.
- Add Toppings and Bake Again: Sprinkle the toasted coconut, toasted pecans (if using), and chocolate chips evenly over the caramel layer. Return the pan to the oven and bake for an additional 7 to 8 minutes until the chocolate begins to melt.
- Cool and Serve: Allow the bars to cool completely in the pan. Then, use the foil overhang to lift the bars out of the pan. Cut into 32 bars and store covered to keep fresh.
Notes
- To toast coconut, spread shredded coconut evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to prevent burning.
- To toast pecans, spread raw pecans on a pan and bake at 350°F for 6-8 minutes until fragrant.
- Use store-bought caramel sauce or homemade for best results.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit pecans and increase the coconut slightly if desired.
