Samoas are my favorite Girl Scout cookie. What’s not to love about chocolate, caramel, and coconut?
I wanted to recreate this beloved cookie, but it seemed a little too time consuming to make those cute little round cookies with the cut out in the middle – I am a busy girl, after all. So I changed it up a bit and made them into bars!
They may not be the fanciest dessert, but I love a good bar recipe! They are so much faster to make and equally delicious as any cute little cut outs.
I actually made these several months ago, but life got in the way and I forgot to share them with you! Better late than never, right? These are so good, you guys. Buttery shortbread cookie crust. Toasted coconut and gooey caramel topping. Dunked and drizzled with chocolate. Amen.
by: Back For Seconds
- 1 cup butter softened
- 3/4 cup sugar
- 1 egg
- 2 tsp vanilla
- pinch of salt
- 2 cups flour
- 14 oz caramels
- 4 Tbs milk
- 3 cups toasted shredded coconut
- 12 oz semi sweet chocolate chips
Preheat oven to 350*