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To make Coconut Caramel Samoas Bars, gather these key items: - 1 cup unsweetened shredded coconut - 1 cup rolled oats - 1 cup all-purpose flour - ½ cup packed brown sugar - ½ cup granulated sugar - ½ cup unsalted butter, softened - ¼ teaspoon salt - ½ teaspoon pure vanilla extract - ½ cup sweetened condensed milk - 1 cup semi-sweet chocolate chips - 1 tablespoon coconut oil For the best results, use accurate measurements. Here are some tips: - Use a dry measuring cup for flour and oats. - Pack the brown sugar firmly into the cup. - If your butter is cold, cut it into small pieces for easier mixing. You can add your own twist to these bars. Consider these options: - Add ½ cup of chopped nuts for crunch. - Use dark chocolate chips instead of semi-sweet. - Substitute maple syrup for some brown sugar for a different flavor. These choices let you create a version that suits your taste! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grab a 9x9-inch baking pan. Lightly grease it or line it with parchment paper. This makes it easy to lift the bars out later. In a medium bowl, mix 1 cup of shredded coconut with 1 cup of rolled oats. Stir it well and set it aside. Now, take a large bowl and use an electric mixer. Cream together ½ cup of softened unsalted butter and ½ cup of packed brown sugar. Mix for about 2-3 minutes until it looks light and fluffy. Next, add ½ cup of granulated sugar, ¼ teaspoon of salt, and ½ teaspoon of pure vanilla extract. Blend until everything is combined. Gradually mix in 1 cup of all-purpose flour. Be gentle; just stir until it's combined. Now, fold in your coconut and oat mixture. Make sure it’s evenly spread throughout the dough. Transfer the dough to your prepared pan. Press it down firmly to create an even layer at the bottom. Place the pan in the oven and bake for 15-20 minutes. Look for golden-brown edges. Once done, take it out and let it cool slightly. While it cools, prepare the coconut caramel. In a small saucepan over low heat, mix ½ cup of sweetened condensed milk with a pinch of salt. Stir constantly until warmed. Mix in the remaining shredded coconut until well combined. Spread this coconut caramel over the cooled oat base. Press it down gently to help it stick. Now, melt 1 cup of semi-sweet chocolate chips with 1 tablespoon of coconut oil. Use a microwave-safe bowl and heat in 30-second intervals. Stir well after each round until smooth. Drizzle the melted chocolate over the caramel layer. If you want a fun design, use a knife to swirl the chocolate into the caramel. Let the bars set at room temperature or chill them in the fridge for about 30 minutes. After that, cut them into squares and enjoy your tasty coconut caramel Samoas bars! To get the best texture in your Coconut Caramel Samoas Bars, follow these tips: - Use fresh coconut. Fresh shredded coconut gives a better taste and texture. - Don’t overmix the dough. Mix until just combined to keep the bars soft. - Press the dough firmly. When placing the dough in the pan, press down evenly for a uniform base. These steps help create a chewy yet firm bar that holds together well. Sometimes, things may not go as planned. Here are some common problems and how to fix them: - Bars are too crumbly: This may happen if you didn’t add enough butter. Ensure your butter is softened and well-mixed. - Caramel layer is too runny: Make sure to warm the sweetened condensed milk gently. If it’s too hot, it will not set well. - Chocolate layer is too thick: If you find it hard to drizzle, add a little more coconut oil to thin it out. Addressing these issues will improve your bars each time you bake them. Melting chocolate can be tricky. Here are some tips to get it just right: - Use a microwave-safe bowl. This helps to avoid burns and spills. - Microwave in short bursts. Heat for 30 seconds, stir, and repeat until smooth. This prevents overheating. - Add coconut oil. Mixing in a tablespoon of coconut oil makes the chocolate smoother for drizzling. These methods ensure you have a silky chocolate layer. Enjoy making your Coconut Caramel Samoas Bars! Pro Tips Use Fresh Coconut: For the best flavor, consider using fresh shredded coconut instead of the packaged variety. It adds a wonderful texture and taste to your bars. Chill for Clean Cuts: After drizzling the chocolate, refrigerate the bars for at least 30 minutes. This makes slicing them into squares much easier and neater. Customize with Nuts: Add some chopped nuts, like almonds or pecans, to the coconut caramel layer for extra crunch and flavor. They pair beautifully with the chocolate! Storage Tips: Store the bars in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness. They also freeze well for up to three months. {{image_4}} You can make these bars gluten-free. Simply replace all-purpose flour with gluten-free flour. Look for a blend that works well for baking. This swap keeps the bars chewy and delicious. Want to add some crunch? Mix in nuts like almonds or pecans. You can also add dried fruits, like raisins or cranberries. Just be sure to chop them into small pieces. This makes the bars even more fun to eat! Feel free to switch up the chocolate. Dark chocolate gives a richer flavor. White chocolate adds a sweet twist. You can even try milk chocolate for a classic taste. Each option will change the flavor profile, so pick your favorite! To keep your Coconut Caramel Samoas Bars fresh, store them in an airtight container. Layer parchment paper between the bars to prevent sticking. This method keeps the bars moist and tasty. You can also wrap them tightly in plastic wrap for extra protection. When stored correctly at room temperature, these bars can last about 5 to 7 days. If you want to keep them longer, consider refrigeration. In the fridge, they can stay fresh for up to 2 weeks. Just remember to bring them back to room temperature before serving for the best taste. Freezing the bars is easy and a great way to save them for later. Cut them into squares and place them in a freezer-safe container. They can last for up to 3 months in the freezer. To thaw, move them to the fridge overnight. If you want them faster, leave them at room temperature for a couple of hours. Enjoy them fresh and delicious! Yes, you can make these bars vegan! Replace the unsalted butter with vegan butter. Use coconut cream instead of sweetened condensed milk. For the chocolate, choose dairy-free chocolate chips. These swaps keep the rich flavor and texture intact. If you don’t have sweetened condensed milk, you can make your own. Combine 1 cup of coconut milk with ⅓ cup of sugar. Simmer it on low heat until it thickens. This will give you a great alternative for your coconut caramel layer. To make these bars more decadent, try adding a layer of caramel sauce. Drizzle extra chocolate on top and sprinkle with sea salt. You can also mix in nuts, like pecans or almonds, for added crunch and flavor. In this post, I covered the main steps for making delicious bars. We discussed key ingredients and how to measure them. You learned how to bake them perfectly and store them well. I shared tips for texture, chocolate melting, and common issues. You also explored fun variations, like gluten-free options and mix-ins. Remember, baking is about experimenting. Don't be afraid to make it your own! Enjoy the process, and happy baking!

Coconut Caramel Samoas Bars

Delicious bars combining coconut, caramel, and chocolate for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsweetened shredded coconut
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 0.5 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter, softened at room temperature
  • 0.25 teaspoon salt
  • 0.5 teaspoon pure vanilla extract
  • 0.5 cup sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal after baking.
  • In a medium mixing bowl, combine the unsweetened shredded coconut with the rolled oats, mixing thoroughly. Set this mixture aside.
  • In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and packed brown sugar. Mix until the mixture becomes light and fluffy, which should take about 2-3 minutes.
  • Next, add the granulated sugar, salt, and pure vanilla extract to the butter-sugar mixture. Continue mixing until everything is well incorporated.
  • Gradually add in the all-purpose flour, stirring gently until just combined—be careful not to overmix.
  • Carefully fold in the coconut and oat mixture into the dough, ensuring an even distribution throughout the batter.
  • Transfer the dough to your prepared baking pan and press it down firmly to create an even layer across the bottom.
  • Place the pan in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown. Once baked, remove it from the oven and let it cool slightly.
  • In a small saucepan over low heat, combine the sweetened condensed milk and a pinch of salt. Stir continuously until the milk is warmed through, then mix in the remaining shredded coconut until fully combined.
  • Take the coconut caramel mixture and spread it evenly over the cooled oat base, pressing down gently to help it adhere.
  • In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well between each round, until the chocolate is melted and smooth.
  • Drizzle the melted chocolate artistry over the coconut caramel layer. For a delightful marbled effect, consider using the tip of a knife to swirl the chocolate into the caramel layer.
  • Allow the bars to set at room temperature or place them in the refrigerator to chill for quicker results (approximately 30 minutes) before cutting them into squares.

Notes

Slice the bars into perfect squares and arrange them on a decorative serving plate. Elevate the presentation by drizzling extra melted chocolate on top and garnishing with toasted coconut flakes for an inviting and tempting display.
Keyword bars, caramel, coconut, dessert