Better-Than-Girl-Scout Samoas Cookie Bars
If you’ve ever craved the irresistible combination of chocolate, caramel, and coconut found in Samoas cookies, then these Better-Than-Girl-Scout Samoas Cookie Bars are about to become your new favorite treat. They capture all the flavors of the classic Girl Scout cookie but with a delightful twist that makes them even more appealing. Perfect for parties, bake sales, or just a sweet indulgence at home, these bars are simple to make and even simpler to devour!
Why This Recipe Belongs in Your Rotation
These Better-Than-Girl-Scout Samoas Cookie Bars are a crowd-pleaser, featuring a rich, chewy base topped with a luscious layer of salted caramel and drizzled with chocolate. Unlike traditional cookies, these bars are incredibly easy to cut and serve, making them ideal for gatherings. Plus, they can be stored for several days, allowing you to enjoy them long after you’ve baked them. If you love the original Samoas, get ready to fall head over heels for this bar version!
Ingredient List
- 12 Oreo cookies, crushed into fine crumbs (regular, not Double Stuffed)
- ½ cup unsalted butter, melted
- 1 cup corn flakes, lightly crushed
- 1 ½ cups sweetened shredded coconut flakes, measured loosely and not packed
- 1 cup semi-sweet chocolate chips
- About 8 ounces salted caramel sauce (storebought or homemade)
- Sea salt, optional for sprinkling
Toolbox for This Recipe
- 9×13 inch baking pan – for baking the bars.
- Parchment paper – to line the pan for easy removal.
- Mixing bowls – for combining ingredients.
- Spatula – for spreading the mixture evenly.
- Double boiler or microwave-safe bowl – for melting chocolate.
Method: Better-Than-Girl-Scout Samoas Cookie Bars
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: Create the Base
In a large mixing bowl, combine the crushed Oreo cookies and melted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared baking pan to form a solid base.
Step 3: Add the Corn Flakes and Coconut
In another bowl, mix together the lightly crushed corn flakes and sweetened shredded coconut. Once combined, spread this mixture evenly over the Oreo base, pressing down gently to secure it in place.
Step 4: Drizzle with Caramel
Pour the salted caramel sauce evenly over the corn flakes and coconut layer. Use a spatula to spread it out if needed, ensuring every bite is filled with that gooey goodness.
Step 5: Melt and Drizzle the Chocolate
In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips until smooth. Drizzle the melted chocolate over the caramel layer, creating a beautiful, decadent finish.
Step 6: Add a Sprinkle of Sea Salt
If desired, sprinkle a pinch of sea salt on top of the chocolate for an extra flavor boost. This step is optional but highly recommended for those who enjoy a sweet and salty contrast.
Step 7: Bake
Bake the bars in the preheated oven for about 25-30 minutes, or until the edges are golden and the center is set. Keep an eye on them to ensure they don’t overbake.
Step 8: Cool and Cut
Once out of the oven, allow the bars to cool in the pan for at least 15 minutes. Use the parchment overhang to lift the bars out of the pan, and then let them cool completely on a wire rack before cutting them into squares.
Make It Diet-Friendly
- Use gluten-free Oreos to make these bars gluten-free.
- Substitute coconut oil for the butter if you prefer a dairy-free option.
- Try using a sugar-free caramel sauce to reduce sugar content.
- Choose dark chocolate chips for a slightly healthier chocolate option.
What I Learned Testing
The beauty of these Better-Than-Girl-Scout Samoas Cookie Bars lies in their versatility. Adjusting the amount of coconut or chocolate can customize them to your preference. I found that using a combination of sweetened and unsweetened coconut gave a more complex flavor profile. Also, chilling the bars before cutting them helps achieve cleaner edges, making them even more visually appealing!
Keep It Fresh: Storage Guide
To keep your Better-Than-Girl-Scout Samoas Cookie Bars fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, refrigerate them, where they will stay fresh for up to 2 weeks. You can also freeze the bars for up to 3 months—just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container.
Questions People Ask
Can I use a different type of cookie for the base?
Absolutely! While Oreos provide a wonderful flavor, you can experiment with other cookies like chocolate cookies or even graham crackers as a base for a different taste.
Can I make these bars ahead of time?
Yes! These bars can be made a day or two in advance, making them perfect for parties or gatherings. Just be sure to store them properly to keep them fresh.
Is it possible to make these bars vegan?
You can make vegan versions by using plant-based butter, dairy-free chocolate chips, and vegan caramel sauce. The result will still be delicious!
How do I know when the bars are done baking?
Look for a golden edge and a firm center. The bars will continue to set as they cool, so don’t worry if they’re slightly soft when you take them out of the oven.
Ready to Cook?
These Better-Than-Girl-Scout Samoas Cookie Bars are a must-try for any cookie lover. With their easy preparation and irresistible flavors, they are sure to become a staple in your dessert repertoire. Whether you’re treating yourself or sharing with friends, these bars are bound to impress. So grab your ingredients and start baking—your taste buds will thank you!
Better-Than-Girl-Scout Samoas Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large mixing bowl, combine the crushed Oreo cookies and melted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared baking pan to form a solid base.
- In another bowl, mix together the lightly crushed corn flakes and sweetened shredded coconut. Once combined, spread this mixture evenly over the Oreo base, pressing down gently to secure it in place.
- Pour the salted caramel sauce evenly over the corn flakes and coconut layer. Use a spatula to spread it out if needed, ensuring every bite is filled with that gooey goodness.
- In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips until smooth. Drizzle the melted chocolate over the caramel layer, creating a beautiful, decadent finish.
- If desired, sprinkle a pinch of sea salt on top of the chocolate for an extra flavor boost. This step is optional but highly recommended for those who enjoy a sweet and salty contrast.
- Bake the bars in the preheated oven for about 25-30 minutes, or until the edges are golden and the center is set. Keep an eye on them to ensure they don’t overbake.
- Once out of the oven, allow the bars to cool in the pan for at least 15 minutes. Use the parchment overhang to lift the bars out of the pan, and then let them cool completely on a wire rack before cutting them into squares.
Notes
- Store bars in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 2 weeks.
- Freeze wrapped tightly for up to 3 months.
