Samoas Bars


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Does anyone not like Girl Scout Cookies?  If you don’t like them, I’ll be glad to take them off your hands.

Specifically, if you have Thin Mints or Samoas cookies, those are my top picks.  I love them so much that it was time to make an at-home version of Samoas.

Here’s my take on Samoas Cookies in bar form.

Samoas stacked with butterscotch and chocolate chips

The Girl Scouts also call Samoas “Caramel deLites” now, too.  I’m not sure why the word “Lite” is anywhere near these cookies.

They sure aren’t “lite” but they sure are amazing.  As in, I can eat a half box in a sitting, easily.

Even if you don’t “love” coconut, and I know lots of people who don’t, most people find Samoas darn tasty.  The coconut in them just works.

I wanted to create a recipe that was easy and that brought a little Samoas action into my life.

Samoas stacked with butterscotch and chocolate chipsAnd into my stomach.

The flavor of these bars really resembles Samoas…

Samoas stacked with butterscotch and chocolate chips

…There are chocolate chips involved

Jar of chocolate chips

…And coconut flakes and butterscotch chips, too.

I think the butterscotch chips provide the bars with the “Caramel”  that you’d find in the Caramel deLite part of Samoas cookies.

bowl of butterscotch chips

The texture of the bars is blondie-ish but because of the coconut flakes,  but they have more chewiness and density than blondies.

Samoas stacked with butterscotch and chocolate chips

In a way they remind me of Magic Eight Bars but the Samoas Bars are denser than Magic Eight Bars.  There’s no graham cracker crust for starters and even though the two look similar, they are distinctly different.

Magic Eight Bars with chocolate chips

One of the reasons I made these bars is that I was rushing around and wanted to bake something but didn’t want to go to the trouble of scooping out cookies, one by one, on a cookie sheet.

I’d rather make bars than make cookies.  It’s so much faster to spread batter in a pan than to scoop out cookie ball shapes onto a cookie sheet.

Samoas stacked with butterscotch and chocolate chips

Of course, these cookies were worth it, but sometimes a 9 x 13 pan and a wham-bam-thank-you-sheet-pan-ma’am is where it’s at.

Thus, bars trumped cookies this particular day.

Samoas stacked with butterscotch and chocolate chips

I noticed plenty of recipes on the internet for “Samoas Bars” but many of them were a bit fussy. 

Base layers, middle layers, top layers, baking the layers in stages, drizzling chocolate on the top, dipping the base of the cookies in chocolate.  Those recipes get Brownie Points <– get it for beautiful cookies that look like the real thing and probably taste fabulous.

I’d like to think my recipe gets Brownie Points because it’s easy and goof-proof and very non-fussy: One bowl, one spoon, it takes less than 5 minutes to make the batter, 20 minutes or so to bake, and in under a half hour you can make these, bake them, and get the dishes done.

Samoas stacked with butterscotch and chocolate chips

That’s success in my book.



Samoas Bars (with easy Vegan & Gluten-Free Adaptations)

1/2 c butter * (1 stick, and see Edited to add note)

1 c brown sugar

1/4 c white sugar

1 egg (or 1 flax/chia “egg” or egg replacer)

2 tsp vanilla extract

1 c shredded coconut * (I used Tropical Traditions unsweetened shredded coconut.  They are unsweetened and very fine, and see Edited to Add note)

3/4 c all-purpose flour (note: increase this based on the consistency of your batter by about 1/4 c as needed; your batter should be fairly thick)

1/2 c butterscotch chips (or peanut butter chips, or white chocolate chips, or vegan butterscotch chips)

3/4 c chocolate chips

Directions: In a microwave safe bowl, melt the butter (approximately 90 seconds).  It’s ok if it doesn’t all melt completely; some liquid + some softened butter is fine.  Add the sugars & stir.  Wait until the mixture is somewhat cool (about 5 minutes so you don’t scramble the egg) and then add all remaining items other than the chips & stir.  Fold in the chips.  Pour mixture into a foil-lined and sprayed 8 x 8 or 9 x 9 pan.  Sprinkle a few extra chips on the top if desired.  Bake at 350F for 22-25 minutes.  Allow to cool well, slice, serve.  Store extras on the countertop, refrigerator, or freeze for longer-term storage.

Yields: 12-18 bars depending on size of slices

To make vegan: use margarine, use 1 flax or chia ‘egg’ or other egg replacer and vegan butterscotch chips

To make gluten free: use GF flour and take note of trace gluten in the other ingredients.

*Edited to Add: I used Tropical Traditions Shredded Coconut and had no issue with these bars being greasy.  I cannot guarantee results if you use other types of coconut.  Coconut can be greasy as it inherently contains lots of fat, but varies widely by brand.  Other brands could contribute to these bars becoming greasy.  I do not know because I have only used Tropical Traditions brand coconut.

If you are using shredded coconut that you’d typically find in most grocery stores, you may want to consider reducing the amount of butter to 1/4 c to start with, and adding more butter after looking at your batter, if you feel it’s on the dry side.  Not hard to add a bit more melted butter at the end should you feel that’s necessary.

Also, because coconut fat liquifies when heated, if you find these bars to be “greasy” or oily immediately after making them, wait 24 hours and you will likely notice that most of the oil has been “re-absorbed” into the bars.  This is because the coconut fat re-solidifies and hardens.  This recipe could be one of those “gets better the second day” recipes if you notice any oily issues.  You can speed this process up by freezing the bars and upon thawing them to room temperature you will notice any oiliness will have been dramatically reduced.


I really liked these because they reminded me of all the Girl Scout cookies I used to sell when I was a Girl Scout.

Samoas stacked with butterscotch and chocolate chips with bowl of butterscotch chips

And all the Girl Scout cookies I used to consume.  I usually had to hit my parents up for extra money because I was sampling my own inventory a bit too much.  Ahem.

Because of these bars I just may be able to resist those $5-per-box boxes of Samoas which last precisely one day in our house.

Samoas stacked with butterscotch and chocolate chips

Those darn Girl Scouts standing in front of Target or the grocery store peddling their cookies are pretty hard to resist, though.

I will remind myself that I can make these bars.

Samoas stacked with butterscotch and chocolate chipsTake that, Girl Scouts.

Crumbs and all. 

Samoas stacked with butterscotch and chocolate chips


1. What’s your favorite kind of Girl Scout Cookie? Do you like Samoas Cookies?

My two favorite cookies are Samoas and Thin Mints.

Raw Vegan Thin Mint Fudge is easy, no bake, and has the flavor of Thin Mint cookies.  If you make that recipe, go light handed with the peppermint extract (very powerful stuff!)

In 2009 I made Raw Vegan Samoas Cookies.  They were one of the first things I ever made in my dehydrator.

However, I do not recommend making those cookies unless you have about two days.   The cookie crust, the filling, all of the pieces and parts and stages involved were cumbersome.  Like about 18 hours each to complete.  Dehydrators work slowly.  Too slowly.  Ummm, no thanks.   I embrace my oven.

I also like Tagalongs and Peanut Butter Sandwich cookies, but not nearly as much as Thin Mints or Samoas.

2. Were you a Girl Scout?  Did you sell cookies?  Do you feel any pressure to buy cookies?  Or other “school fundraiser” type things from kids?

I was a Girl Scout.  I sold cookies, and I loved it.  I loved talking people into buying cookies.  Not really sure how much “talking into” there was since most people seem to love Girl Scout Cookies, but I did enjoy the thrill of the sale and seeing my order form fill up.

I try to support kids’ fundraisers and buy things as much as is practical when I am asked.  How do you tell a friend who asks you to buy a raffle ticket so her child’s school can get new playground equipment or to buy some candy bars to help fund her kid’s school band trip or class field trip, “Oh, sorry, I can’t.”   <– I feel like such a scrooge if I do.

So, yes, I have bought more candy bars, raffle tickets, Happenings books, cookies, calendars, and magazine subscriptions than I ever needed.  I do occasionally say no, but I’m a pushover.  Yes, I am.

P.S. Thanks for the $100 Visa Giftcard & Pedometer Giveaway entries.   Winner announced next post.

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. Great post. I love Samoas Cookies. Thanks for providing the recipe. Images you have used in the above blog are looking wonderful.

  2. Juuuust clicked over to this from the Thin Mints and OMG. I need these, like, yesterday. Samoas are my die-hard favorite cookie, almost ever, but for sure with Girl Scouts. I sold cookies as a Brownie and it was so much fun, until I just grew out of it–but never grew out of eating the cookies, FYI. :)

    1. You would love them then. If you make them, just make sure to let them sit for awhile (read the comments/my comment replies re oil absorption) & you’re set!

  3. I just made these tonight…delish! My husband loves Samoas, but being that I am GF I can never have any of the cookies he buys. He tried one of the bars and said they tasted just like the cookie! I made them with GF flour and used only 1/4 c butter. They didn’t turn out greasy and they firmed up pretty quick. After they cooled a little, I lifted the entire pan out (using the foil) to finish cooling on a wire rack and could cut them within 15 minutes.

    1. I love really detailed feedback like this. The butter amount, that you used GF flour, and that within 15 mins they were good to go! I have a tendency to freeze all my desserts because I have lots on hand at any given time :) And they are not greasy in the least for me and glad they were the same for you AND that your hubs thought they tasted just like Samoas!

  4. I made these yesterday. I used sweetened coconut that was pretty oily. I cut the butter in half (1/4 cup). They were a little oily at first but after sitting for 24 hours, they are perfect. Delicious!

    1. Thanks for the field report and for the sweetened storebought coconut and cutting the butter down to 1/4 c report…and yes, letting them sit for 24 hrs is key I have found. The oil just…goes back in :). Glad you like them!

  5. Delicious! Made them for a potluck today. Used whole wheat flour instead of white. Everyone loved them. Someone asked if they could eat the whole plate of them!!

    1. So glad to hear they were a hit! Thanks for LMK you made them with wheat flour and that worked out well, too.

  6. Yep, I think you figured it out. The batch from yesterday has ‘re-absorbed’ the oil and they look just like yours this morning. Maybe this is a ‘make it a day ahead and let it sit’ recipe? lol.

    1. Well after all that, the code has been cracked! Letting them sit rather than devouring them right away. The coconut oil melts and liquifies when cooking and after they cool and after some time has passed, the oil appears to re-absorb, i.e. re-solidify.

      Wow, glad we have our answer. I will be updating the recipe with this note :)

  7. No worries! Baking is a hobby, not a profession around here. There are going to failures on the way to perfecting things.

    Let’s see, I used a foil lined 8×8 pyrex pan, and sprayed the foil with Pam each time. This third attempt the chocolate chips were Whole Foods 365 brand, the butterscotch chips were Nestle. Butter was Trader Joe’s I think. And the coconut was the finely shredded, powdery stuff from the Whole Foods bulk bin.

    I think it’s a matter of tweaking the butter down some (maybe a quarter cup less, like my attempt #2). And maybe playing around with a different pan. They’re definitely much, much better than the first attempt, and slightly better than attempt #2. The other thing I noticed about attempt #2…by the next day a lot of the grease had either blotted out onto the paper towels or had reabsorbed into the cookie. Either way they’d dried out a good bit (at least visibly, lol).

    Tasty cookie, will be happy to hear if someone cracks this!

    1. Ok…yes to tweaking the butter down, maybe just 1/4 c rather than 1/2 c or slightly less than 1/2 c. The thing is…is that in a batch of bars this size, that little 1/4 c of extra butter doesn’t really seem like it’s going to make a huge difference.

      This just gave me a lightbulb moment:
      “The other thing I noticed about attempt #2…by the next day a lot of the grease had either blotted out onto the paper towels or had reabsorbed into the cookie. Either way they’d dried out a good bit..”

      Ok so after I made these, I cooled them on the countertop but then was in a hurry to get them to cool down even further b/c I wanted to take pics of them and I needed them well cooled to slice them. So I stuck them in the freezer. Life got away from me, forgot about them in there and the next day, went back in to the freezer, unthawed them, sliced, and photographed them and then kept the extras in the freezer and then doled out 1 or 2 as desired for a week afterward.

      I think that yes, the grease sort of does ‘re-absorb’ if you will…and being that coconut oil freezes solid b/c of the fat, there may be something to that. Put your current pan of bars, or a half dozen of them in the freezer, let them freeze, and then in a day or so, remove from freezer and let it come up to room temp. I bet the grease problem dissipates dramatically.

      One way or the other, I am determined to crack this code…with you!

  8. Attempt #3, unfortunately still very greasy. Ah well, they still taste good once blotted for a while on paper towels. Just not nearly as pretty as yours. You must have a magic oven. :)

    This time we picked up dry organic coconut from the bulk bins at Whole Foods. Very fine, dry, and powdery, like flour. Baked up fine. We let them cool a few hours, then cut them – bottom half is grease. Maybe it’s the chocolate? Or the butter? I think we’ve reached the end of our experimenting for the time being, but would be happy to hear that someone else built on this and figured it out! :)

    1. Bob you are a trooper, I appreciate your valiant efforts!

      Ok so you tried finer coconut flakes, very dry and powdery. The chocolate chips I used are TJ’s. The butter was generic Ralph’s brand real butter, unsalted, in a stick. That’s what was on sale that week but I really don’t think that matters.

      The amount of butter involved for such a large recipe isn’t really going to make the final result “that” greasy. Yes, there is some grease, these are not like eating say a dry cracker; maybe similar to the amount of grease you’d find on the bottom of a nice croissant from a nice bakery. Some, but not dripping, by any means. I truly don’t know what the missing link is…and believe me, I have thought about you and your efforts and this recipe TONS since your various comments have come in.

      I do appreciate you giving it such a great effort. At least it sounds like things are still completely edible. Just a little blotting and that’s it.

      Ok I am also lining my baking dish in foil. I wouldn’t think that has anything to do with it but thought I’d mention that, too.

      Take care and thanks for your feedback and for being nice in your comments; I do have people who get irate with me if they don’t get the result they were hoping for. Thanks for being so kind :)

  9. Tried these again today, same result. I think you’re right, it may be the brand of coconut.

    I cut back the butter to just one stick, and did a convection oven setting this time for 325 – baked it for a full 25 minutes. Baked up just perfectly, albiet darker again than yours. But the bottom half of the cookie is just soaked in grease just as before.

    Butter was Trader Joe’s butter, coconut was Baker’s brand Angel Flake Sweetened coconut. I’d say that I did find the batter to be very thick but also greasy going into the pan. It’s just 3/4 cup of flour, right?

    1. Ok I am pretty sure it’s the Baker’s Coconut. That brand is pretty greasy. Coconut inherently IS very greasy, it’s at least 50% saturated fat :)

      The reason why I only used the amount of flour that I did was because the coconut I use is VERY dry, fine, flakey, and powdery. If you have access to a health food store or a whole foods or somewhere where organic coconut is sold in bulk; go look at it. You’ll be able to see how fine and dry and powderey it is. Thus, I didn’t need any extra flour and I don’t have the greasy problem.

      Sorry you’re having this result and thanks for trying again. But after this second field report, we can be almost sure that yes, it’s the coconut flakes.

      The commenter above you is from the UK and she made them and had luck. There are just lots of variables in coconut.

      Being that this blog is a labor of love of mine and it’s not a cookbook that is being published, I wish I could test and retest recipes with different brands of things, i.e. the type of coconut and how that impacts the final result…but in the meantime, I’m learning on the job, so to speak and reports such as yours help. Although for your sake, sorry that things haven’t gone perfectly smoothly.

      If you should try again, with another brand of coconut, more flour, or any other variables, let me know!

  10. I just made these tonight, they taste amazing! They are slightly greasy but not overly – they set perfectly, just leave a slight film on my fingers when eating them. Mine look less tightly packed (& a lot darker brown?) than yours though so I’m sure it’s the coconut that’s the difference – we don’t have Tropical Traditions over here.

    Still a successful recipe in my mind though, I love them, thank you! :)

    1. Thanks for the feedback and I’m glad you enjoyed them. And yes, Samoas and coconut-anything cookies tend to have a little great. Coconut is about 50% fat, after all :)

  11. Oh my…. those look amazing! I am going to have to make those tonight. Yum. Thanks for sharing.

    1. Ok there have been a few people who said they were “greasy”. If you make them, just note the butter/type of coconut flakes used and if you do make them, I’d love your feedback.

  12. Made these today and ended up with a big greasy result as well. I didn’t add more flour as my batter was already very thick with the 3/4 cup. The bottom half of the baked cookie is just soaked in grease, I think there’s too much butter. Love the taste though, we do want to figure this one out. Will try it again with less butter and more coconut.

    1. Sorry to hear that you did not have a good result. The only thing I can think of is that I used Tropical Traditions Coconut Flakes. I have made a note of this in the recipe. I think the issue is that supermarket brand coconut flakes have more grease in them. That is the only variable I can think of. Everything else…butter, flour, 1 egg, is pretty standard…therefore I think it’s coming back to the coconut flakes and type/brand. The Tropical Traditions are very fine and dry.

  13. Samoas were actually always called Caramel Delites for me growing up – so I was really confused at first when I started hearing about Samoas! I used to be an exclusive Thin Mint girl, but as I’ve gotten older (and have growned obsessed w/ coconut), samoas are really putting up a fight for the #1 spot! All of this to say… I love your bar version!

  14. You’ve taken me on Girl Scout memory lane. When I sold them they were 50 cents a box. (ha!) There weren’t as many varieties as there are now. I remember Shortbread, Thin Mint, Peanut Butter Patty, a sandwich cookie…that’s all I remember. Your Samosa’s look wonderful!

  15. These look fantastic! Samoas are definitely my favorite, sad I can only have them once a year! So I would totally love to try these. :)

  16. Hubby can eat a whole box of these Girl Scout cookies in one sitting. I think I might try these! And my 5 year old just start out in Daisys. First thing she asked-when do we get to sell cookies? My thoughts too, kid.

  17. I made these this morning and was pretty disappointed. They are extremely greasy. If I were to make these again I’d probably do maybe 7 or 8 Tbs butter and up the flour by 1/4 cup. All of the chips were a little much as well, I would cut these in half.

    1. I used Kerrygold butter and did not find them greasy. Of course, your results may vary depending on type of butter used, your taste preferences, and yes, reducing the butter by a few tablespoons and/or increasing the flour based on the batter and your personal preferences is always recommended.

      The chips..well, I love lots of chips. :)

      Thanks for the feedback.

    2. You know what just dawned on me…the Coconut Flakes are used are the major difference. The Tropical Traditions coconut flakes I used are very fine and dense; almost like flour. So 1 c of those is probably like 1.5 cups of grocery store coconut flakes.

      I made a note in the recipe about increasing the flour as needed based on your suggestion.

  18. The pictures made me drool!

    I tried making these last night and had a major baking fail. The bars never set and I was left with a thin crust over molten batter. My oven was at the correct temp so I’m curious if I fudged one of the ingredients. Is the 1 cup of brown sugar firmly packed?


    1. Yes, 1 c of brown sugar firmly packed.

      Also based on your oven time and temp, you may have needed to bake them longer.

      It’s hard to tell of course for me from here but those would be my suggestions. Possibly add 1/4 c more flour, too based on your batter.

    2. You know what just dawned on me…the Coconut Flakes are used are the major difference. The Tropical Traditions coconut flakes I used are very fine and dense; almost like flour. So 1 c of those is probably like 1.5 cups of grocery store coconut flakes.

      I also noted in the recipe to increase the flour by 1/4c or as needed.

  19. First time reading your blog — love it! These look incredible, and the pictures are amazing! Can’t wait to give these a try.

  20. These look fantastic! I love making bar cookies too…they’re so much simpler than batch after batch of drop cookies. Tagalongs and Samoas were my favorite GS cookies…I love the thought of an at-home recipe…especially because it’s a while until they are sold again!

  21. Oh yummers! I didn’t think it was possible for you to make more bars that are equally as yummers as the amazing ones you already have! LOVE the pics and the recipes. You rock, lady! :-)

    1. i know you’re a fan of the other white choc bars and they are totally different bars; each with their pros!

  22. Niiice work, Averie. I love the simplicity and ease of your recipes. Just goes to show you that you can have tons of flavor and texture without over-complicating things. Score!

    Btw, I’m a big fan of samoas and thin mints, too. Those are my fave GSCs.

  23. Those look too good for words!! Samoas were always my favorite when I was a Girl Scout!! :)

  24. Just saw one of your shots on FG, looks fabulous lined up with all those other gorgeous shots around it… seriously you’re amazing!
    I was a girl scout for many years growing up and have such fond memories of bon fires and sleeping over in the museum of science, and yes selling cookies door to door. Priceless experiences.

  25. These look so incredibly dense and sweet! Being Australian I’ve never had samoas and lack the ingredients for this, but i can dream!

  26. I was just thinking about my favorite girl scout cookies, samoas. You read my mind! I was a brownie in 1st grade, and had a ball selling cookies. Happy Sunday!

  27. Oh. Em. Gee. This is just plain evil.

    I was just having a conversation the other day with the husband about Samoa cookies. I can’t wait to make these!

  28. Samoas are my ffaaavorite GS cookie ever. There’s just something about butterscotch and chocolate together, then throw in coconut and oh em geeeeee.

  29. omg YES!! These look amazing! I’ve never tried or even seen the Girl Scout samoa cookies, but the blog world seems to go CRAZY over them. I used to love the golden cookies with the cream in the middle, but…they’re not vegan :( Girl Scouts need to jump the bandwagon ;) haha.

    I’m with you on the bars. Sometimes I’d much rather have a cookie, & so I’ll put in the effort. But usually I make bars, squares, or pie cuts out of whatever I’m making. I love a lot of Chocolate Covered Katie’s recipes for this reason. No fuss, homemade, deliciousness :) I’m totally trying these! I can SEE the soft texture in your pictures and it’s making my mouth water. Beautiful :)

    1. Thanks for the compliments on my photos and I try to keep my recipes simple and no-fuss, too. I mean who wants to embark on something that’s super daunting..not me!

  30. I love bars for their ease too, especially if they are one-bowl recipes! Last year I managed to find some samoas ice cream, I love the flavor!

  31. These look soooooooo delish *drools*

    Love the fact they are easy to veganise and make GF :-) I will so have to make them and source some vegan butterscotch chips, although I would probably do with vegan white chocolate chips ;-)

    In NZ we have Girl Guides, and most people buy boxes of the GG biscuits (sorry, in NZ a cookie is referred to as a biscuit). I used to buy a box during the annual biscuit selling appeal and devour them in a week during my pre-vegan days. The chocolate covered one were my favourite.

    All of the photography you have been doing is making me want to learn photography. Just need to save up for decent DSLR camera and the right software to process the photos.

      1. Thanks for the tips :-) I’ll just continue using my good ol’ point and shoot digital camera, but look into styling my food better for photos. Plus look into getting some decent lighting gear and save up for the Lightroom software.

  32. Yum!! I love the simple vegan adaptations. I was a Girl Scout and I was super shy so I HATED selling cookies. I loved eating them though! I think Thin Mints were my favorite, but I liked those shortbread ones too.

  33. wow, these look SOO good!
    it´s hard to say “no, thanks” to children, isn´t it?? I never buy stuff I don´t want or get talked into something, but I have to say its way more difficult with children…

    1. well they’re not essential if you don’t have them…you could melt some caramels, use extra choc chips, use white choc, order them online…improvise :)

  34. Those are adorable little cookie bars! I was a girl scout my whole life up until high school. Selling cookies was always fun but I never was crazy competitive about it; some people would go NUTS. My favorite cookie was Tagalongs, creamy PB in there, yum!

  35. You won’t be surprised to hear that I’ve never had a Girl Scout cookie! (being allergic to gluten and didn’t grow up in the US either) –I appreciate your thought on the bar versus cookie thing: I asked a question about that on my blog just earlier this week, having had a hard time being patient scooping out cookies, but very happy with the evennness of the result. I definitely make bar-type things more often, but there’s something so nice about the evenness of cookie-type things.

    This sounds like a winner recipe for simplicity and yum-factor!

    1. I found the most amazing cookie scoop that Im going to blog about in an upcoming post. 3.99 and worth every last cent. Going to change my thoughts on the whole scooping factor I think :)

  36. I have never eaten anything like that before, never heard of Samoas anything.. hmmm chocolate chips and coconut?! YUM :) I’m going to check out your raw version crazy dehydrator waiting aside, me & my lil one love eating mainly raw.

    The real reason I wanted to leave a comment was to compliment your photography. This post blew my socks off! Your photos could be in any recipe book – these are very professional! I’m super inspired by how fast your skills have improved… I dabble in food photography but nothing like this :)

    1. You’ve never heard of Samoas? Try them!

      Thanks for the compliments on my photography and that they could be in a recipe book. Recipe development and cooking and thinking it all up and then cooking it all is one thing…but then the photography is another thing all together. Thank you for noticing; that’s the highest compliment you could pay me :) Thank you!!!

  37. Oh my goodness, those look absolutely amazing! I am the one who is not too keen on coconut flavour, but in small quantities I handle it well. Looking forward to trying them!

  38. I have never heard of samoas … I don’t think our Girl Scouts sell those.

    The hubby always buys Girl Scout cookies if they come around. I don’t like ’em though.

  39. Samoas were always my favorite, as well as frozen thin mints. I could easily polish off an entire box by myself!

    I bet your samoas bars would be great crumbled and mixed into ice cream too!

    P.S. Thanks for providing the vegan recipe substitutions!

    1. yes, so easy in this one…just swap out an egg (you could probably even omit the egg in entirety, actually or just use a little PB…very flexible recipe) & the butter/marg and you’re there :)

  40. I was a Brownie and really wanted to be a Girl Scout, but the only group near me didn’t want me. Which sounds awful, but it was run by this one mom and she just wanted her daughter’s friends in it and no one else. Why would I want to hang out at her house if she had such ill will towards a kid?

    It’s funny because I really don’t like actual shredded coconut, but Samoas are still my absolute favorite Girl Scout cookie. I could eat an entire box of those! I don’t know what they do to the coconut in them, but they are delicious.

  41. Is it just me or are your recipes even *more* droolworthy than usual? Must be all the chocolate and caramel…yum!

    1. No caramel delites was the name they got AFTER Samoas…the people referred to as Samoans asked for the change? I’m sure you can google it….from memory just relaying this…

  42. These look absolutely delicious. We don’t really have such a tradition of GS cookies here and so I have never had a Samoa Bar but the combination of coconut, butterscotch and chocolate is a sure way to win my heart!

  43. In Canada the Girl Guides only sell two kinds of cookies: chocolate sandwich & vanilla sandwich (one row of each in the box) or Chocolate mint cookies (my fav). Also, they only sell the sandwich cookies in the Sping and the mint ones in the fall. I feel as though the Girl Scouts offerings are way better :)

    I love coconut though and will add these to the line-up, and maybe see if I can find the real deal when I am in Spokane next month :)

  44. Samoas are definitely my favorite. I hated when they changed the name, it’s just wrong! These look amazing and that little wood cutting board is quite possibly the cutest thing ever :)

  45. Ahhh, samoas are my FAVORITE. I think I could eat an entire box in one sitting!!! Love your spin on them!

  46. Mine were definitely samoas and thin mints were a close second. These look great. Love that they can be made GF easily. And oh yes, was a GS so sold plenty of boxes….or mom bought plenty ;-)

  47. I remember we weren’t allowed to seel cookies at stores like that. The Girl Scouts must have realized how much more money they could make by selling them that way and changed their tune.

    I am all about the bars too – but I’m tell you that the cookie scoop makes the clean up easier than a pan. Plus, if you use a scale instead of measuring cups and a silpat, you wash the bowl, fork, and cookie scoop. And then rinse the pan. That’s it.

    Right, and the cookies look phenomenal, per usual. I call them Caramel deLites – that’s our midwestern cookie! I loved those, the peanut butter patties (Tagalongs for silly westerners) and thin mints. I can’t pick a favorite between those. I’d eat them all.

    1. I got a cookie scoop at my BB & Beyond trip last week…going to post about it. It’s plastic and it rocks. Best 3.99 ever!

  48. Hah I still am a Girl Scout, highest level :) Usually my friends and family are constantly putting in orders for the cookies, they’re just so addicting. Your bars look so delicious, great idea!

  49. Just yesterday I said no to a telephone marketer. Afterwards I told my husband “Did you know you’re married to a cold-hearted bitch who won’t give a gift basket to a child with leukemia?”
    The girl scouts are just as unsuccessful at squeezing funds from my hardened heart. And the neighbor who is always collecting money to send flowers to other sick neighbors.
    Now, if someone wants some time, I’ll be happy to water their lawn or pick up trash or run an errand. But money, no…I just don’t have it to give.

  50. I’m pretty sure everyone likes girl scouts cookies. If they say they don’t they are probably lying ;) Can’t wait to make these!

  51. yum- must make these (today)!!! Samoas and thin mints were my favorite as well. I sold a lot of cookies when I was little, I always won the giant mugs for selling a lot. And then I got older and I was less cute and didn’t really do as well. (more shy too….)
    You know it is funny, when I got older they did not taste like I remembered. ..
    These look like they would “trump” the samoas- (look out girls scouts! :D).

  52. I love GS cookies…but, also my adult self actually usually likes the homemade versions better. I bet yours are better than the real thing!
    I was a GS…and I liked selling cookies. Thin mints were my fave, but I like samoas and the shortbread ones (can’t remember what they’re called). I always buy stuff from people when they ask—wrapping paper, cookie dough, candles…you name it, I just buy it. Usually I give it to someone or it sits around till I throw it out (unless it’s wrapping paper or something I can actually use).
    My dad taught 5th grade and every year we had a billion GS cookies b/c he couldn’t say no either…even when I was selling them!