Description

Delight in these decadent Samoa Cookie Bars combining a buttery whole wheat crust, rich caramel coconut topping, and layers of melted dark chocolate and chocolate chips. Inspired by the classic Samoa cookie, this homemade treat features a blend of real maple syrup and toasted coconut for an irresistible balance of sweetness and texture.

Ingredients

Scale

Crust

1 stick (1/2 cup) salted butter, at room temperature
1/4 cup real maple syrup
1 teaspoon vanilla extract
1 egg yolk, at room temperature
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Topping

1–2 cups mini chocolate chips
3/4 cup real maple syrup
3/4 cup canned coconut milk
3 cups shredded unsweetened coconut, toasted
1 teaspoon vanilla extract
Pinch of salt

Finishing

3.2 ounces dark chocolate, melted
Flaky sea salt (optional)

Instructions

Prepare the Oven and Baking Dish. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper to ensure easy removal and cleanup.
Make the Crust Dough. In a mixing bowl, cream together the softened butter, 1/4 cup maple syrup, and 1 teaspoon vanilla extract until light and fluffy, about 3-5 minutes. Incorporate the egg yolk thoroughly. Add the whole wheat flour, baking powder, and salt, mixing until the dough begins to form a cohesive ball. If the dough is crumbly, gradually add water one tablespoon at a time until it holds together.
Bake the Crust. Press the dough evenly into the prepared baking dish. Bake for 30 minutes or until golden brown.
Add Chocolate Chips. Immediately sprinkle 1-2 cups mini chocolate chips over the hot crust. Bake for an additional 1 minute to melt the chocolate chips, then spread the melted chocolate evenly across the crust. Place the crust in the refrigerator or freezer to chill and set the chocolate.
Prepare Caramel Coconut Topping. In a medium saucepan, combine 3/4 cup maple syrup and 3/4 cup canned coconut milk. Bring the mixture to a boiling point over high heat, then reduce heat slightly and boil for 5-8 minutes until it thickens into a caramel-like sauce. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Fold in the toasted shredded coconut evenly.
Assemble the Bars. Press the warm caramel coconut mixture evenly over the chilled chocolate layer. Freeze the assembled bars for 20 minutes to allow the topping to firm up.
Drizzle with Melted Chocolate. Use a fork to drizzle melted dark chocolate over the coconut topping’s surface. Return the bars to the freezer for about 10 minutes to allow the chocolate drizzle to set.
Cut and Store. Once set, cut the bars into squares. Optionally, sprinkle flaky sea salt on top before serving for an extra flavor boost. Store the bars in the refrigerator or at room temperature for up to one week.

Notes

For best results, ensure all dairy ingredients are at room temperature before starting.
To toast coconut, spread it in a single layer on a baking sheet and bake at 325°F for 5-10 minutes, stirring occasionally, until golden and fragrant.
If dough is too crumbly, add water gradually, but avoid making it too wet.
Bars can be stored in an airtight container in the fridge for up to one week or frozen for longer storage.
Use high-quality dark chocolate for a richer flavor and smoother melt.
Flaky sea salt topping is optional but enhances the sweet and savory contrast.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Samoa cookie bars, coconut caramel bars, homemade cookie bars, toasted coconut dessert, whole wheat crust, maple syrup dessert