I created Coconut Caramel Bars inspired by Samoas, layered with a shortbread cookie crust, a caramel coconut filling, and a milk chocolate drizzle, and I think our version is even better.
I didn’t think a copycat could outdo the original but these Better Than Samoas Caramel Coconut Bars totally proved me wrong. Soft gooey layers collide with that toasted snap of sweetened shredded coconut and a buttery touch, yet there’s something darker and addicting about it that kept me sneaking bites.
I mess with textures, and yes I used unsalted butter to get that tender, flaky base. If you even like Coconut Caramel Bars or you hunt every Caramel Cookie Bars Recipes out there you will wanna try this, but fair warning you might not stop at one square.
Ingredients
- Unsalted butter: Rich in saturated fat, gives tender texture and rich flavor, not a health food.
- Powdered sugar: Pure sucrose, makes bars very sweet, no fiber or protein, empty calories.
- All purpose flour: Mostly carbohydrates and some protein, gives structure but refined, low fiber.
- Sweetened shredded coconut: Adds chew and tropical flavor, contains fat, some fiber, lots of added sugar.
- Boxed caramels: Concentrated sugar and fat, super sweet and sticky, mostly calories not nutrients.
- Milk chocolate: Sweet, creamy topping, provides chocolate notes and sugar, little beneficial antioxidants.
- Heavy cream or whole milk: Adds creaminess and helps caramel, delivers some protein and fat, not lean.
- Coconut oil: Helps chocolate shine and set, mostly saturated fat, contributes subtle coconut flavor.
Ingredient Quantities
- Crust – 1 cup (2 sticks) unsalted butter, softened
- Crust – 1/2 cup powdered sugar
- Crust – 1 teaspoon vanilla extract
- Crust – 2 cups all purpose flour
- Crust – 1/4 teaspoon salt
- Caramel coconut filling – 14 ounces boxed caramels (about 40 caramels)
- Caramel coconut filling – 2 tablespoons heavy cream or whole milk
- Caramel coconut filling – 1 1/2 cups sweetened shredded coconut, toasted
- Caramel coconut filling – 1/2 teaspoon vanilla extract
- Caramel coconut filling – pinch of salt
- Chocolate drizzle – 8 ounces milk chocolate, chopped or chips
- Chocolate drizzle – 1 tablespoon coconut oil or vegetable oil
How to Make this
1. Preheat oven to 350°F and line a 9×13 inch pan with parchment, leave an overhang so you can lift the bars out later.
2. Make the crust: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, stir in 1 teaspoon vanilla extract, then add 2 cups all purpose flour and 1/4 teaspoon salt and mix until just combined; press evenly into the prepared pan.
3. Bake the crust 15 to 18 minutes, or until it’s set and the edges are just turning golden; don’t overbake it, you want a tender shortbread base. Let it cool slightly while you finish the filling.
4. Toast 1 1/2 cups sweetened shredded coconut: spread on a baking sheet and toast in the oven for 5 to 8 minutes, stirring once or twice, or toast in a dry skillet over medium heat, watching closely so it doesn’t burn; set aside to cool.
5. Melt the caramel layer: unwrap about 14 ounces boxed caramels and combine in a small saucepan with 2 tablespoons heavy cream or whole milk over low heat, stirring constantly until smooth, or melt in a microwave-safe bowl in 20 to 30 second bursts stirring each time.
6. Stir the toasted coconut into the melted caramel, then add 1/2 teaspoon vanilla extract and a pinch of salt; mix until evenly coated.
7. Pour and spread the warm caramel coconut mixture over the baked crust, use a spatula to smooth it into an even layer and press gently so it sticks to the shortbread; let it cool at room temp for 20 minutes, then chill in the fridge until fairly firm, about 1 to 2 hours.
8. Melt 8 ounces milk chocolate with 1 tablespoon coconut oil or vegetable oil in a microwave in 20 to 30 second bursts stirring in between, or melt over a double boiler, until glossy and smooth.
9. Drizzle or spread the melted chocolate over the chilled caramel coconut layer; you can use a spoon, a zip bag with a tiny corner snipped, or a small offset spatula to make pretty lines. Return to the fridge until the chocolate is set, about 30 to 60 minutes.
10. Lift the slab out using the parchment overhang, trim edges if you want, then slice into bars with a knife warmed under hot water and wiped dry between cuts for clean slices. Store in an airtight container at room temperature for a day or in the fridge for longer.
Equipment Needed
1. 9×13 inch baking pan lined with parchment so you can lift the bars out later
2. Large mixing bowl and a stand mixer or hand mixer (or a sturdy wooden spoon if you dont have a mixer)
3. Measuring cups and measuring spoons
4. Rubber spatula for scraping and pressing the crust, plus a small offset spatula or spoon for smoothing the caramel
5. Baking sheet or dry skillet for toasting the coconut
6. Small saucepan or microwave safe bowl for melting the caramels and cream, with a heatproof spoon or spatula
7. Heatproof bowl and either a double boiler or the microwave for melting chocolate, plus a spoon or zip bag for drizzling
8. Sharp knife for slicing, and a cup of hot water to warm the blade between cuts for clean slices
FAQ
Better Than Samoas Caramel Coconut Bars Recipe Substitutions and Variations
- Unsalted butter (crust): swap for salted butter, same amount, just skip or cut the added salt; or use solid coconut oil measured by weight for a dairy free crust, expect a slightly crumblier texture and chill the dough so it firms up.
- Powdered sugar (crust): replace with superfine or caster sugar for similar texture, or use granulated sugar pulsed in a blender to make it finer; if you use plain granulated sugar the crust will be a bit more gritty and less tender.
- Boxed caramels (caramel filling): use 1 can 14 ounces sweetened condensed milk cooked to dulce de leche, or 1 to 1 1/4 cups store bought caramel sauce warmed until spreadable; if using dulce de leche you may want to thin slightly with a tablespoon or two of cream to match the texture.
- Milk chocolate (drizzle): swap for semi sweet or dark chocolate for less sweet bars, or white chocolate for extra sweetness and contrast; add a teaspoon of neutral oil if needed to get a smooth shiny drizzle when melting.
Pro Tips
– Chill the whole pan before slicing and warm your knife between cuts. Letting the bars get really firm in the fridge makes the caramel and chocolate behave, and a knife dipped in hot water then wiped dry gives you neat slices. Don’t rush this or the caramel will squish out.
– Toast the coconut low and watch it like a hawk, it goes from perfect to burned in seconds. Use a skillet if you want more control, and let the coconut cool fully before mixing into the caramel so it stays crisp instead of getting soggy.
– Melt the caramels slowly over low heat or in short microwave bursts, and stir constantly. If the caramel seems too stiff add another teaspoon or two of cream or milk so it spreads easier. A tiny pinch of extra salt at this stage makes the whole thing taste richer.
– Thin the chocolate with just a little coconut oil to make a glossy drizzle, but don’t add too much or the top will stay soft. If you want a fancy finish, sprinkle a few flakes of sea salt or some toasted coconut on the chocolate right after you pour it so they stick.
Better Than Samoas Caramel Coconut Bars Recipe
I created Coconut Caramel Bars inspired by Samoas, layered with a shortbread cookie crust, a caramel coconut filling, and a milk chocolate drizzle, and I think our version is even better.
16
servings
424
kcal
Equipment: 1. 9×13 inch baking pan lined with parchment so you can lift the bars out later
2. Large mixing bowl and a stand mixer or hand mixer (or a sturdy wooden spoon if you dont have a mixer)
3. Measuring cups and measuring spoons
4. Rubber spatula for scraping and pressing the crust, plus a small offset spatula or spoon for smoothing the caramel
5. Baking sheet or dry skillet for toasting the coconut
6. Small saucepan or microwave safe bowl for melting the caramels and cream, with a heatproof spoon or spatula
7. Heatproof bowl and either a double boiler or the microwave for melting chocolate, plus a spoon or zip bag for drizzling
8. Sharp knife for slicing, and a cup of hot water to warm the blade between cuts for clean slices
Ingredients
-
Crust – 1 cup (2 sticks) unsalted butter, softened
-
Crust – 1/2 cup powdered sugar
-
Crust – 1 teaspoon vanilla extract
-
Crust – 2 cups all purpose flour
-
Crust – 1/4 teaspoon salt
-
Caramel coconut filling – 14 ounces boxed caramels (about 40 caramels)
-
Caramel coconut filling – 2 tablespoons heavy cream or whole milk
-
Caramel coconut filling – 1 1/2 cups sweetened shredded coconut, toasted
-
Caramel coconut filling – 1/2 teaspoon vanilla extract
-
Caramel coconut filling – pinch of salt
-
Chocolate drizzle – 8 ounces milk chocolate, chopped or chips
-
Chocolate drizzle – 1 tablespoon coconut oil or vegetable oil
Directions
- Preheat oven to 350°F and line a 9×13 inch pan with parchment, leave an overhang so you can lift the bars out later.
- Make the crust: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, stir in 1 teaspoon vanilla extract, then add 2 cups all purpose flour and 1/4 teaspoon salt and mix until just combined; press evenly into the prepared pan.
- Bake the crust 15 to 18 minutes, or until it’s set and the edges are just turning golden; don’t overbake it, you want a tender shortbread base. Let it cool slightly while you finish the filling.
- Toast 1 1/2 cups sweetened shredded coconut: spread on a baking sheet and toast in the oven for 5 to 8 minutes, stirring once or twice, or toast in a dry skillet over medium heat, watching closely so it doesn’t burn; set aside to cool.
- Melt the caramel layer: unwrap about 14 ounces boxed caramels and combine in a small saucepan with 2 tablespoons heavy cream or whole milk over low heat, stirring constantly until smooth, or melt in a microwave-safe bowl in 20 to 30 second bursts stirring each time.
- Stir the toasted coconut into the melted caramel, then add 1/2 teaspoon vanilla extract and a pinch of salt; mix until evenly coated.
- Pour and spread the warm caramel coconut mixture over the baked crust, use a spatula to smooth it into an even layer and press gently so it sticks to the shortbread; let it cool at room temp for 20 minutes, then chill in the fridge until fairly firm, about 1 to 2 hours.
- Melt 8 ounces milk chocolate with 1 tablespoon coconut oil or vegetable oil in a microwave in 20 to 30 second bursts stirring in between, or melt over a double boiler, until glossy and smooth.
- Drizzle or spread the melted chocolate over the chilled caramel coconut layer; you can use a spoon, a zip bag with a tiny corner snipped, or a small offset spatula to make pretty lines. Return to the fridge until the chocolate is set, about 30 to 60 minutes.
- Lift the slab out using the parchment overhang, trim edges if you want, then slice into bars with a knife warmed under hot water and wiped dry between cuts for clean slices. Store in an airtight container at room temperature for a day or in the fridge for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 82g
- Total number of serves: 16
- Calories: 424kcal
- Fat: 25.9g
- Saturated Fat: 17.6g
- Trans Fat: 0.44g
- Polyunsaturated: 1.56g
- Monounsaturated: 6.34g
- Cholesterol: 35mg
- Sodium: 92mg
- Potassium: 153mg
- Carbohydrates: 50.4g
- Fiber: 1.5g
- Sugar: 36.1g
- Protein: 3.6g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 19mg
- Iron: 0.4mg
