Samoa Girl Scout Cookie Bar Knock Offs

With the price of Girl Scout cookies rising and the amount of cookies in each box shrinking I thought it would be fun to try to duplicate the samoa cookie. You know, the one’s that have chewey caramel, coated in chocolate with toasted coconut on top that add about 5 pounds per cookie. I decided to use a recipe for shortbread cookies and then add the delicious toppings.


2 cups flour

1 egg

pinch salt

1/2 tsp. vanilla

1/2 cup sugar

3/4 cup softened butter

toasted coconut

melting chocolate, chocolate almond bark or chocolate chips

1 bag caramels-12 ounces

3 tbs. milk

Cookie Base:

Pre heat the oven to 350 degrees and spray a 9×13 baking dish with cooking spray. Cream together butter and sugar and beat in the egg.  Stir in vanilla and pinch of salt. Mix everything together and slowly add the flour, once everything is mixed and you have dough, spread an even layer in the baking dish and bake until the edges are golden brown, approximately 15 to 20 minutes.  Let cool completely.

shortbread cookie base


Melt caramels and milk in the microwave. I started at 1 minute and stirred, and added additional 30 seconds until everything was melted. Spread the caramel mixture over the cookie base. Melt the chocolate at 30 to 45 second intervals in the microwave until completely melted and pour evenly over the mixture. Top with shredded, toasted coconut. Let cool and enjoy.

layered with chocolate and then caramel and toasted coconut

Not exactly a Girl Scout cookie, but it still tastes awesome! I fixed this for dessert tonight. We had sloppy jo’s, chili cheese fries, a ranch pasta salad and this. Yummy!