From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Homemade Samoa Bars
Warning0 allergens identified
Homemade Samoa Bars
Shortbread Crust
Caramel Coconut Layer
Dipping in Chocolate
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Instructions
1
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Line a 9×9 inch square pan with two pieces of parchment paper, creating a sling for easy removal.
2
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In a medium bowl, cream the butter until smooth, then add the powdered sugar and beat for 2 more minutes. With a rubber spatula, fold in the flour, salt, and vanilla until just combined.
3
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Press the dough into the prepared pan and use the back of a spoon or small measuring cup to pack it in and level it out. Prick the dough with a fork all over and place in the fridge to chill for 30 minutes.
4
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While the base is chilling, preheat the oven to 325 degrees F. Bake the shortbread for 30-35 minutes or until the edges are golden brown. Allow to cool completely before pouring the caramel on top.
5
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In a bowl or large measuring cup, heat the heavy cream and butter until the butter has completely melted. Set aside.
6
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In a medium saucepan combine the sugar and light corn syrup. Heat over low-medium heat, stirring until the sugar has dissolved.
7
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Increase the heat to medium-high. Once it begins boiling, stop stirring and only swirl the pan to encourage even cooking. After about 10 minutes, it will turn amber in color. Remove the pan from the heat and stir in the heavy cream and butter mixture.
8
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Return the pan back to the medium-high heat. Stir frequently until it reaches 248 degrees F.
9
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Once it comes to temperature, remove from heat and stir in the vanilla.
10
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Immediately pour over the cooled shortbread crust. Sprinkle the coconut flakes on top of the caramel and carefully mix them around to evenly distribute them.
11
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Allow the caramel to cool down a little before placing in the fridge overnight. You could also leave it at room temperature for several hours to set.
12
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After the caramel is set, cut the bars into 24 small rectangles.
13
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Melt the chocolate and oil in the microwave in 20 second increments or over a double boiler.
14
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Dip each bar in the chocolate and lay caramel side down on a baking sheet lined with parchment paper.
15
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Chill the bars in the fridge or freezer for a few minutes for the chocolate to set.
16
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Allow bars to come to room temperature before serving.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Shortbread Dough 🧊Refrigerate the shortbread dough for at least 30 minutes before baking to prevent spreading and achieve a perfectly crisp, buttery crust with clean edges.
- Toast Your Coconut First 🥥Lightly toast the coconut flakes in a dry pan for 2-3 minutes before adding to the caramel layer to intensify their flavor and prevent a soggy texture.
- Stabilize Your Caramel Temperature 🌡️Heat your caramel and corn syrup mixture to exactly 240°F (soft ball stage) using a candy thermometer for the ideal chewy consistency that won't be too brittle or runny.
- Temper Your Chocolate Coating 🍫Melt chocolate gently over a double boiler and let it cool slightly before dipping to ensure a glossy, snappy chocolate shell that sets properly without streaking.
- Layer Assembly Timing ⏱️Allow each layer (shortbread, then caramel-coconut) to cool completely before adding the next to prevent layers from sliding or melting into one another.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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