Description
Delicious Samoa Cookie Bars inspired by the classic Girl Scout treat, featuring a whole wheat crust topped with a rich layer of chocolate, caramelized coconut, and drizzled dark chocolate. These bars combine a buttery base with toasted coconut caramel and melted chocolate for a chewy, sweet, and decadent dessert perfect for any occasion.
Ingredients
Crust
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- 1 egg yolk, at room temperature
- 1 1/2 cups whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 1-2 cups mini chocolate chips
- 3/4 cup real maple syrup
- 3/4 cup canned coconut milk
- 3 cups shredded unsweetened coconut, toasted
- 1 teaspoon vanilla extract
- Pinch of salt
- 3.2 ounces dark chocolate, melted
- Flaky sea salt (optional)
Instructions
- Preheat and prepare. Preheat your oven to 350° F (177° C). Line a 9×9 inch baking dish with parchment paper to prevent sticking and make removal easier.
- Make the crust dough. In a bowl, cream together the softened butter, 1/4 cup maple syrup, and 1 teaspoon vanilla extract until the mixture is light and fluffy, about 3-5 minutes. Beat in the egg yolk thoroughly. Next, add the whole wheat flour, baking powder, and salt, and beat until the dough just comes together and starts to form a ball. If the dough is too crumbly, incorporate water one tablespoon at a time until it holds together.
- Bake the crust. Press the dough evenly into the prepared baking dish. Bake for about 30 minutes or until the crust turns golden brown. Remove from the oven and immediately sprinkle the top evenly with mini chocolate chips. Return to the oven for 1 more minute to allow the chocolate chips to soften and begin to melt.
- Spread melted chocolate. Remove the dish and spread the melted chocolate evenly over the warm chocolate chips to create a smooth chocolate layer. Chill this layer in the refrigerator until the chocolate sets firmly.
- Prepare coconut caramel layer. In a medium saucepan, combine 3/4 cup maple syrup and 3/4 cup canned coconut milk. Bring to a boil over high heat. Allow boiling for 5-8 minutes, stirring occasionally, until the mixture thickens to a caramel-like consistency. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Then fold in the toasted shredded coconut until fully coated.
- Assemble the coconut layer. Press the coconut caramel mixture evenly over the set chocolate layer on the crust. Freeze the baking dish for about 20 minutes to chill and help the layer firm up.
- Drizzle chocolate topping. Use a fork to drizzle the remaining melted dark chocolate over the coconut layer in a decorative pattern. Return the dish to the freezer for another 10 minutes to let the chocolate drizzle set completely.
- Serve and store. Cut into bars once fully set. Optionally, sprinkle flaky sea salt on top for an added flavor contrast. Store the bars refrigerated or at room temperature for up to one week.
Notes
- Ensure all wet ingredients like butter and egg yolk are at room temperature for smoother mixing.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
- If the dough feels dry, add water sparingly to avoid a sticky crust.
- For a vegan version, substitute butter with coconut oil and egg yolk with flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Freezing the bars before slicing helps achieve cleaner cuts.
- Flaky sea salt enhances the flavor profile by balancing sweetness but is optional.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
