Samoas Cookie Caramel Coconut Bars, also known as Caramel DeLites, are a rich, decadent bar version of the iconic Girl Scout cookies loved for their irresistible combination of buttery shortbread, gooey caramel, toasted coconut, and drizzled chocolate. These bars capture all the beloved textures and flavors of the original cookie in an easy-to-make layered treat that’s perfect for potlucks, bake sales, and indulgent snacking at home. With their crisp base, sweet chewy topping, and rich chocolate finish, they offer both nostalgia and satisfaction in every bite, making them one of the most popular dessert bars to recreate at home.
The History of Samoas / Caramel DeLites
The origin of Samoas traces back to the Girl Scouts of the USA, who began selling cookies as early as 1917 as a way to raise funds for their troops. Samoas, introduced in the mid-1970s, quickly became one of the best-selling Girl Scout cookie varieties due to their unique blend of textures and tropical flavors. Depending on the licensed bakery producing them, they are sold under two names: Samoas (by Little Brownie Bakers) and Caramel DeLites (by ABC Bakers). While the two versions differ slightly in shape and ingredients, both feature the iconic toasted coconut-caramel topping with a chocolate-coated bottom and drizzle. Their enduring popularity has inspired countless copycat recipes and spin-offs, including these easy-to-make cookie bars that deliver all the flavor with less fuss.
Ingredients Breakdown
All-Purpose Flour – The foundation of the shortbread crust, providing structure and a light, crisp texture. Unsalted Butter – Used in both the crust and caramel layer, it adds rich, buttery flavor and helps bind the ingredients together. Granulated Sugar – Sweetens the crust and enhances the caramel’s sweetness. Salt – A pinch balances the overall sweetness and deepens flavor. Vanilla Extract – Adds warmth and complexity to both the crust and topping. Sweetened Condensed Milk – A key ingredient in the caramel layer, creating a smooth, creamy, and sweet caramel base. Light Brown Sugar – Used in the caramel for its deep, molasses-like flavor and color. Shredded Sweetened Coconut – Toasted for extra depth and added to the topping for texture and that signature Samoas flavor. Semi-Sweet or Dark Chocolate Chips – Melted and used for both the chocolate base and decorative drizzle. Optional Flaky Sea Salt – A light sprinkle enhances all the sweet and buttery flavors in each layer.
Step-by-Step Recipe
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal. In a medium bowl, combine flour, sugar, and salt. Add the melted butter and vanilla extract, and mix until crumbly. Press the mixture firmly into the prepared pan to form the crust. Bake for 15–18 minutes, or until the edges are lightly golden. While the crust bakes, spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring halfway through, until golden brown. Set aside to cool. For the caramel layer, combine sweetened condensed milk, brown sugar, butter, and a pinch of salt in a saucepan over medium heat. Stir constantly until the mixture thickens and turns a rich golden color, about 8–10 minutes. Remove from heat and stir in vanilla extract. Add the toasted coconut to the caramel and mix until fully coated. Pour the caramel-coconut mixture over the baked crust and spread evenly with a spatula. Let it cool and set for about 30 minutes. Meanwhile, melt the chocolate chips in a heatproof bowl using the microwave in 20-second intervals or a double boiler. Once the bars are set, lift them from the pan using the parchment overhang. Spread a thin layer of melted chocolate on the bottom of each bar (optional for full Samoas-style experience), then place chocolate-side up on a parchment-lined tray to firm up. Flip the bars back over and drizzle more melted chocolate over the top in classic Samoa stripes. Allow the bars to fully cool and the chocolate to set before cutting into squares or rectangles.
Tips for the Perfect Samoas Bars
Use parchment paper to ensure clean and easy removal of the bars from the pan. Toast the coconut carefully—it can burn quickly, so stir frequently and watch it closely. Stir the caramel constantly while cooking to prevent scorching. Let each layer cool slightly before adding the next to ensure clean separation and texture. For a more authentic flavor, use high-quality semi-sweet or dark chocolate. If the chocolate drizzle is too thick, thin it with a teaspoon of coconut oil for smooth piping or drizzling. Allow bars to fully set at room temperature or refrigerate briefly for quicker firming, but bring to room temp before serving for best texture.
Variations and Customizations
Make them gluten-free by substituting the all-purpose flour in the crust with a 1:1 gluten-free baking blend. Use dark chocolate instead of semi-sweet for a more intense cocoa flavor. Try dairy-free sweetened condensed coconut milk and plant-based butter to create a vegan version. Add chopped pecans or almonds to the caramel layer for a nutty crunch. For a holiday twist, sprinkle crushed peppermint over the chocolate drizzle. Create bite-sized versions by baking in a mini muffin tin with a spoonful of crust and topping in each well. Add a pinch of cinnamon or espresso powder to the crust for added depth of flavor.
Health Considerations and Nutritional Value
Samoas Cookie Bars are a rich indulgence, best enjoyed in moderation. Each bar is packed with sugar, butter, and sweetened condensed milk, contributing to high calorie and saturated fat content. While coconut adds some dietary fiber and healthy fats, the sweetened variety is high in added sugars. For a slightly lighter take, you can reduce the amount of sugar in the crust, use unsweetened coconut, and opt for a thinner layer of chocolate. Those with dietary restrictions can make easy substitutions: dairy-free caramel made with coconut milk and maple syrup for vegans, or low-sugar chocolate and alternative flours for diabetics or gluten-sensitive individuals. Always check ingredient labels carefully when adapting for allergies, and portion accordingly—these bars are rich and satisfying even in small pieces.
FAQ
Are Samoas and Caramel DeLites the same? Essentially yes, though made by different bakeries, they’re both Girl Scout cookies with the same flavor profile—some subtle differences exist in shape and ingredients. Can I use store-bought caramel instead of homemade? Yes, but it’s recommended to use thick, high-quality caramel to prevent a runny topping. Homemade caramel gives a richer flavor and better texture. Can I make these ahead of time? Absolutely! These bars can be made a day or two in advance and stored in an airtight container at room temperature or in the fridge. How do I store Samoas cookie bars? Store them in a sealed container at room temperature for up to 4 days, or refrigerate for up to a week. You can also freeze them for longer storage—just thaw before serving. Can I skip the chocolate bottom layer? Yes, if you want a quicker version, you can skip the chocolate base and only drizzle on top—it will still taste delicious. Can I use unsweetened coconut? Yes, but you may want to increase the sweetness of the caramel slightly to compensate. Toasting is still highly recommended. What’s the best way to cut the bars cleanly? Chill them slightly and use a sharp knife lightly coated in oil or warm water to get clean, even slices.
Samoas Cookie Caramel Coconut Bars | Caramel DeLites
Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 jar 8 oz caramel sauce
- 1 package 14 oz sweetened flaked coconut
- 1½ packages about 18 oz total semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil, allowing the foil to overhang on the sides for easy removal. Lightly coat the foil with nonstick cooking spray and set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Set the dry ingredients aside.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 30 seconds, just until smooth. Add the granulated sugar and brown sugar, and continue beating on medium-high speed until the mixture becomes light and fluffy, about 2–3 minutes. Add the egg yolk and vanilla extract, and beat until fully incorporated.
- Gradually add the flour mixture to the butter mixture and mix on low speed until a soft, crumbly dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes, or until the edges are lightly golden.
- While the crust is baking, place the sweetened flaked coconut in a large bowl. Pour in the caramel sauce and stir until the coconut is evenly coated and the mixture is fully combined.
- Remove the crust from the oven and immediately sprinkle 1½ cups of semisweet chocolate chips over the hot crust. Let sit for 5 minutes to allow the chocolate to soften, then gently spread the melted chocolate into an even layer using an offset spatula or the back of a spoon.
- Carefully spoon and spread the caramel coconut mixture evenly over the chocolate layer, pressing it down lightly to help it adhere.
- Return the pan to the oven and bake for an additional 10 minutes. Remove from the oven and let the bars cool completely in the pan on a wire rack.
- In a small microwave-safe bowl, melt the remaining chocolate chips in 20-second intervals, stirring after each burst, until completely smooth and pourable. Drizzle the melted chocolate over the cooled coconut layer in a decorative pattern.
- Cover and refrigerate the bars for at least 1 hour or until fully set. Once chilled, use the foil overhang to lift the bars from the pan. Place on a cutting board and cut into squares or bars using a sharp knife.