Soft oatmeal cookie bars combine the beloved caramel, chocolate, and coconut flavors of the popular Samoa Girl Scout Cookies.
Hi friends, it’s Kelly back from Life Made Sweeter again and today I’m sharing a treat inspired by the popular Samoas Girl Scout cookies. The combination of chocolate, caramel, and toasted coconut is always so hard for me to resist — so instead of buying a gazillion boxes of those beloved cookies, I’ve been trying to come up with different ways to incorporate the same flavors into as many treats as I can lately.
These oatmeal bars are a tasty combination of a soft oatmeal chocolate chip cookie with a toasted coconut topping and drizzled with gooey caramel and melted chocolate.
The base comes together pretty easily in one bowl especially since there is no mixer involved. Once they are baked up, you dip the bottoms in chocolate ganache and pile on the delightful toppings. They are chewy, decadent and irresistible after just one bite!
Samoa Oatmeal Cookie Bars
- 3/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 Tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-rolled old fashioned oats
- 1 teaspoon baking soda
- pinch of salt
- 1 1/4 cup of unsweetened shredded coconut, toasted
Caramel Sauce: (or you could use 1 to 2 cups of homemade or store-bought caramel sauce)
- 10 ounces of chewy caramels, unwrapped
- 3 Tablespoons of milk or heavy cream
- pinch of salt
- 2 cups of semi-sweet chocolate chips or chopped semi-sweet chocolate
- 1/3 cup of heavy cream
- Preheat oven to 350 degrees Fahrenheit. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Set aside.
- In a large microwave-safe mixing bowl, add the butter and heat on high power to melt for about 90 seconds. Whisk in the brown sugar and vanilla until smooth.
- Add the flour, oats, baking soda, salt, and stir with wooden spoon or spatula until combined.
- Add mixture to the prepared pan and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer.
- Bake for 23 to 26 minutes, or until edges are lightly browned.
- To make the Caramel Sauce: Place the caramels, milk, and salt into a microwave-safe bowl. Cook for 2 to 4 minutes, stirring every couple of minutes, until completely melted. Stir until smooth.
- Sprinkle 1 cup of the toasted coconut evenly over the baked oatmeal bars. Pour caramel sauce evenly over the coconut layer and sprinkle the remaining coconut on top.
- Allow bars to cool completely before cutting. You can choose to place the pan in the freezer for 30 minutes to 1 hour to speed up the process.
- To make the Chocolate Ganache: Place chocolate in a medium heatproof bowl; set aside.
- Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and allow to sit for 10 seconds before stirring with a spoon. Allow to sit and cool slightly before using.
- To Assemble Bars: Line a large cookie sheet with parchment paper. Cut chilled bars into equal squares. Dip the bottom of each bar into the chocolate ganache and lay upside down on the lined cookie sheet allowing the chocolate to set and dry. Repeat with remaining bars. Place the tray in the freezer or fridge to set quicker.
- Once the chocolate has set, turn the bars over and using two separate zip-top bags with the corner cut off - drizzle the top of the bars with caramel sauce and melted chocolate or chocolate ganache.
Bars keep well covered airtight in fridge for up to 5 days.
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