These Chewy Caramel Coconut Bars, my friends, are an insanely addictive combination of – shortbread, caramel, coconut and chocolate (aka just a few of my favourite things).
In fact, if you’re in the US, you may think they look something akin to homemade samoa, and if you’ve never heard of those read on.
What are samoa cookies?
For those of us not in the know, samoa Cookies are a very popular and seasonal US girl guide cookie. They are basically a round cookie, with a hole in the centre, topped with coconut and caramel, then dunked and drizzled in chocolate.
While, I didn’t set out to recreate a samoa cookie, it is a very happy accident because these things taste so, so good. These ones are also available any time of year so no need to stockpile samoa cookies to get your fix at any time.
What are Chewy Caramel Coconut Bars?
- 3 ingredient buttery shortbread base
- Easy caramel mixed with shredded coconut
- Chocolate drizzled over the top
Wait a 3 ingredient shortbread? Yes, because when a craving hits (and it will) you want them made quickly, with ingredients you have on hand. Call me an enabler – meh.
That shortbread is simple and buttery and all the vehicle required for the gooey, chewy caramel coconut topping.
How to make Chewy Caramel Coconut Bars
And indeed, how to make homemade samoas.
- The shortbread base is 3 ingredients beaten together until the dough starts to clump. I like to use a stand mixer for ease.
- The shortbread dough is pressed into an 8×8 inch square baking tin and baked for 25 minutes until starting to turn golden.
- To make the easy caramel just take store-bought wrapped chewy caramels and dissolve them together with a little cream over low heat. Don’t let it boil and keep stirring until you have a smooth caramel sauce.
- Stir through a little salt then mix the caramel with shredded coconut.
- Pile this all on top of the baked shortbread and spread it out then drizzle with melted chocolate.
Tips and tricks
- Crumble the shortbread dough over the base of your lined tin first to make it easier to spread out.
- I use Werthers Chewy Caramels but Kraft Caramels will work too.
- Lightly wet your hands before spreading out the slightly cooled caramel so that it doesn’t stick.
- Use a hot knife (warmed under hot water) to cut through the bars.
- I like to use a squeeze bottle to drizzle over the melted chocolate.
- Reserve just a couple of teaspoons of caramel to drizzle over the finished bars as well.
Can you freeze these coconut bars?
Yes, these can be successfully frozen then defrosted at will.
Place the bars in an airtight container for up to 2-3 months in the freezer. These are best frozen in a single layer or with a piece of baking paper between each.
Can I make these no bake?
Sure thing. Just blitz together 250g digestive biscuits or graham crackers in a processor and mix through 100g of melted butter. Press this into the base of your lined tin. Now they’re only 6 ingredients and you don’t even have to turn on the oven.
Click here to Pin this recipe for later!
What are you waiting for? Chewy Caramel Coconut Bars are gooey, sweet and super scrumptious and I don’t know about you, but I can never say no to a treat I can freeze ready for when a craving hits.
Other recipes you might like
- Macadamia Caramel Blondies
- Caramel Chocolate Chip Cookie Bars
- Chocolate Coconut Brownies
- Coconut Chocolate Fudge Slice
- Raspberry coconut slice
Chewy Caramel Coconut Bars
shortbread cookie bar topped with easy caramel, shredded coconut and a drizzle
of chocolate. Only 7 ingredients and highly addictive.
Ingredients
FOR THE EASY SHORTBREAD BASE
- 113 g unsalted butter, softened (½ cup / 1 stick)
- 50 g caster (superfine) sugar (¼ cup / 1.8oz)
- 130 g plain (all purp) flour (1 cup / 4.6oz)
FOR THE CARAMEL COCONUT
- 250 g store-bought chewy caramels (notes, 8.8oz)
- ⅓ cup thickened (heavy) cream
- 2 cups unsweetened shredded coconut
- ½ teaspoon sea salt flakes
- 50 g chocolate, melted
For best results, always weigh ingredients where a weight is provided
Equipment
- An 8x8 inch square baking tin
- I find a stand mixer easiest for mixing the dough
Instructions
FOR THE EASY SHORTBREAD BASE
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
- Place the butter, flour and sugar in the bowl of a stand mixer and beat until it starts to clump.
- Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
- Bake for 25 minutes turning the tray at the halfway point so that it bakes evenly.
- Allow it cool for 5 minutes before making the caramel coconut layer.
FOR THE CARAMEL COCONUT
- Place the unwrapped caramels and cream in a saucepan over low heat. Heat, stirring until the caramels melt and the mixture is smooth.
- Remove from heat and mix through the salt then stir through the coconut.
- Let it cool for a couple of minutes then tip the caramel coconut mixture onto the shortbread.
- Lightly wet your hands and press it out gently and evenly over the shortbread base. Place in the fridge for 1 hour to cool completely and set.
- Melt the chocolate in the microwave in 30 second bursts, stirring well between each until just melted.
- Cut the bars into 12 pieces and drizzle with the melted chocolate.
- Place back in the fridge to set.
Video
Notes
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Tips and tricks
- Crumble the shortbread dough over the base of your lined tin first to make it easier to spread out.
- I use Werthers Chewy Caramels but Kraft Caramels will work too.
- Lightly wet your hands before spreading out the slightly cooled caramel so that it doesn’t stick.
- Use a hot knife (warmed under hot water) to cut through the bars.
- I like to use a squeeze bottle to drizzle over the melted chocolate.
- Reserve just a couple of teaspoons of caramel to drizzle over the finished bars as well.
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10 Comments on “Chewy Caramel Coconut Bars [+ Video]”
So good! Everyone who tried it went back for seconds.
I couldn’t find the caramel candies in my country, so made it with caramel condensed milk instead. It still set perfectly
So happy to hear this Tara and fantastic that the caramel condensed milk worked perfectly too.
Delicious!! Probably the best dessert bars I’ve ever made! Thank you for posting!!
Thank you so much Bonnie, you’ve made my day
These look great, I’m going to make them for my daughter’s birthday since we were Girl Scouts together and LOVE Samoas (or Caramel Delights as their known in certain areas). Chocolate is missing in your list of ingredients, can you tell me how much/what kind you’d suggest? Thank you!
Hello Wendi, Can’t wait to hear what you think of them. Just 50g / 1/4 cup will be enough.
Beyond hungry, of course, do you know what your posts make me feel? Happy!
Thanks so much
They look absolutely scrumptious! And yes, these are very popular Girl Scout cookies over here. They always catch you when you go grocery shopping with their cute little outfits and table full of delicious cookies, you can’t help but buy a box or two.
Thanks Trang. I know I’d be grabbing numerous boxes if they sold them here 🙂