Go Back

Samoa Oatmeal Cookie Bars

These soft oatmeal cookie bars combine the beloved caramel, chocolate and coconut flavors of the popular Samoa Girl Scout cookies.
Yield 16 bars


Oatmeal Layer:

  • 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

Chocolate Ganache:

  • 2 cups of semi-sweet chocolate chips or chopped semi-sweet chocolate
  • 1/3 cup of heavy cream


  1. Preheat oven to 350 degrees Fahrenheit. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Set aside.
  2. 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.
  3. Add the flour, oats, baking soda, salt, and stir with wooden spoon or spatula until combined.
  4. Add mixture to the prepared pan and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer.
  5. Bake for 23 to 26 minutes, or until edges are lightly browned.
  6. 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.
  7. 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.
  8. 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.
  9. To make the Chocolate Ganache: Place chocolate in a medium heatproof bowl; set aside.
  10. 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.
  11. 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.
  12. 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.

Recipe Notes

Feel free to use homemade or store-bought caramel sauce instead.

Bars keep well covered airtight in fridge for up to 5 days.

© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.