Description
These gooey, three-layer bars combine a buttery shortbread base, a chewy caramel–coconut center, and a milk-chocolate drizzle. Inspired by Samoa cookies, they’re easier to make as bars and just as addictive.
Ingredients
Scale
For the base
- ½ cup (115 g) unsalted butter, softened
- ⅓ cup (70 g) packed brown sugar (light or dark)
- ¼ teaspoon fine salt
- 1¼ cups (157 g) all-purpose flour (measured by spooning into the cup and leveling)
For the caramel-coconut layer
- 6 tablespoons (86 g) unsalted butter, cut into pieces
- ¾ cup (156 g) packed brown sugar (light or dark)
- 2 tablespoons honey
- ¼ cup (60 g) heavy cream
- a scant ½ teaspoon fine salt
- 1¼ cups (105 g) sweetened shredded coconut*
- ½ teaspoon pure vanilla extract
For the chocolate finish
- ¾ cup (125 g) milk chocolate chips
- Flaky finishing salt, optional
Instructions
- Prep: Heat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with foil or parchment, leaving an overhang for easy removal, and grease the lining lightly.
- Make the crust: In a mixing bowl fitted with a paddle (or using a hand mixer), cream together the softened butter and brown sugar briefly. Add the salt and flour and beat until the mixture resembles coarse crumbs that hold together when pressed. Transfer the mixture to the prepared pan and press into an even layer (a measuring cup base works great for this). Bake the crust about 15 minutes while you prepare the filling.
- Prepare the filling: In a medium saucepan set over medium heat, combine the butter pieces, brown sugar, honey, heavy cream, and salt. Bring the mixture to a simmer, watching and stirring occasionally; once it reaches a simmer with bubbles throughout, let it cook for 2 minutes to thicken slightly. Remove the pan from the heat, stir in the vanilla, then fold in the shredded coconut.
- Assemble and bake: Pour the hot coconut-caramel mixture over the partially baked crust and spread it evenly. Return the pan to the oven and bake for approximately 12 minutes more. Pull the pan from the oven and set it on a wire rack to cool fully; cooling will help the filling set.
- Finish with chocolate: Melt the milk chocolate slowly (in short bursts in the microwave or over a double boiler) until smooth. Transfer the melted chocolate to a small piping bag or a resealable plastic bag and snip a tiny corner. If you prefer cleaner slices, cut the cooled slab into bars first, then drizzle the chocolate across the pieces in a zigzag pattern. Sprinkle with flaky salt if you like. Allow the chocolate to firm for a couple of hours before serving.
Notes
- Notes
- Coconut: For a nicer texture, roughly chop the shredded coconut so it isn’t stringy; this is optional based on preference.
- Watch the caramel carefully while it simmers—stir occasionally to prevent scorching.
- If you prefer a firmer bottom, press the crust extra firmly before the first bake.
- Storage & serving
- Serve these at room temperature or slightly chilled; they firm up as they cool. Keep leftovers refrigerated for up to 3 days, or freeze tightly wrapped for up to 3 months. Thaw in the fridge before serving. Enjoy!
Nutrition
- Calories: 279kcal
- Sugar: 25g
- Sodium: 134mg
- Fat: 16g
- Saturated Fat: 11g
- Trans Fat: 0.4g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 31mg