Better-Than-Girl-Scout Samoas Cookie Bars
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Better-Than-Girl-Scout Samoas Cookie Bars — Resembles Samoas but BETTER!! These coconut caramel cookie bars feature an Oreo crust topped with coconut, chocolate chips, and drenched in salted caramel!! Chewy, rich, decadent, and EASY!!
Homemade Samoas Cookie Bars
My two favorite Girl Scout Cookies are Samaos (Caramel deLites in some regions) and Thin Mints. I could eat them both by the box, in a sitting, and as a kid I did. Sure wish I still had that metabolism.
I think you guys love Samoas too because this Samoas Cookie Pie video has been viewed by 8 million people on Facebook! But I digress.
For me to say a cookie bar that resembles Samaos but is better than Samoas is a huge statement. But these coconut caramel cookie bars are better than Samaos. And so much easier than making individual cookies. No mixer required.
They have an Oreo crust (trumps a shortbread crust), are topped with coconut, chocolate chips, and are drenched in salted caramel.
They’re very chewy, rich, and decadent. Even though one is plenty, I couldn’t stop at just one. Just like real Samaos.
What’s in the Coconut Caramel Cookie Bars?
There’s a secret ingredient included in this recipe: corn flakes. Why? Because between the Oreo crumbs mixed with butter, the oil from the coconut, and all the salted caramel, the corn flakes help absorb the liquid so the bars stay intact.
Here’s what else you’ll need to make the homemade Samoas cookie bars:
- Unsalted butter
- Corn flakes
- Sweetened shredded coconut
- Semi-sweet chocolate chips
- Salted caramel sauce
- Sea salt (optional)
How to Make Coconut Caramel Cookie Bars
These bars taste just like your favorite caramel coconut Girl Scout cookies!
First, you’ll make the Oreo crust by mixing together the melted butter and Oreo cookie crumbs. Press the crust into an 8×8-inch foil-lined baking dish.
Sprinkle the crust with corn flakes, coconut, chocolate chips, and finally drizzle with caramel sauce. Bake the bars until the caramel is bubbling vigorously around the edges of pan and in the center.
How to Store the Samoas Cookie Bars
Bars will keep airtight at room temp for up to 1 week or in the freezer for up to 4 months.
Tips for Making Coconut Caramel Cookie Bars
You can’t taste the corn flakes and if you don’t have corn flakes on hand, Rice Krispies, Special K, or a similar cereal would likely be fine although I haven’t personally tried those options.
I used Trader Joe’s salted caramel but you’re welcome to use another brand or make your own. Don’t use ice cream sundae caramel sauce because it’s too thin and runny.
When you take the bars out of the oven they’ll be bubbling vigorously. Allow at least 1 hour for them to cool and set up, longer if you can stand it, before you sink your teeth into all the gooey layers, textures, and flavors.
- 12 Oreo cookies (I used regular, not Double Stuffed), crushed into fine crumbs
- 1/4 cup unsalted butter, melted
- 1 cup corn flakes, lightly crushed
- 1 1/4 cups sweetened shredded coconut flakes, measured loosely and not packed
- 1/2 cup semi-sweet chocolate chips
- about 8 ounces salted caramel sauce (storebought or homemade
- sea salt, optional for sprinkling
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil, spray with cooking spray (I highly urge you to use foil for easier removal from the pan and easier cleanup); set aside.
- To the canister of a food processor, add the Oreos and process at high speed until you have fine crumbs.
- Stop the machine and add the melted butter. Process at high speed to incorporate. Turn crumb mixture out into prepared fan and firmly pack the crumbs into an even flat layer with a spatula.
- Evenly sprinkle the corn flakes (I simply crush them 1/2 cup at a time in my fist), coconut, chocolate chips, and evenly drizzle with salted caramel.
- Bake for about 22 to 25 minutes, or until caramel is bubbling vigorously around the edges of pan and in the center. Allow pan to cool on a wire rack for at least one hour (longer if you can wait).
- Optionally sprinkle with sea salt before serving.
Storage: Bars will keep airtight at room temp for up to 1 week or in the freezer for up to 4 months.
Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 149mgCarbohydrates: 21gFiber: 2gSugar: 14gProtein: 1g
More Coconut Desserts:
Samoas Cookie Pie — Move over, Girl Scout Cookies! The flavor in this easy, giant cookie is 100% spot-on! Hello year-round cookie season!
Salted Caramel Magic Bars – A fun twist on the classic bars because everything is better with salted caramel! Fast, easy, no-mixer recipe that’ll be a hit with everyone!
Rolo Seven Layer Bars – The classic bar tastes even better with Rolos!
Anzac Biscuits — The flavors of the coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit.
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies — These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips. Sure to be a new favorite recipe!
Coconut Caramel Poke Cake — An incredibly EASY and super moist cake thanks to a creamy caramel mixture that’s poked into the cake!! Topped with crispy toasted coconut, this cake is a DELISH winner!!
Coconut Custard Pie — A one-bowl, no-mixer pie with a short ingredients list that is SO easy to make and forms three different LAYERS while it bakes!! Mindlessly easy, goofproof, and coconut lovers will go crazy for this MAGIC pie!!
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