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- Unsweetened shredded coconut: This adds a rich, chewy texture. It balances sweetness and gives a tropical flavor. Use fresh coconut if you can. It enhances the bar's taste. - Rolled oats: They give structure and heartiness. Oats absorb moisture and bind the bars. This helps them hold together and adds a nutty flavor. - All-purpose flour: This is key for binding. It provides the base for the bars. Flour helps create a nice, firm crust that contrasts with the soft top. - Brown sugar vs. granulated sugar: Brown sugar adds a deeper flavor. It gives a hint of caramel. Granulated sugar is sweeter and helps with texture. Using both provides balance. - Vanilla extract and salt: Vanilla extract brightens the flavor. It adds warmth and richness. A pinch of salt enhances sweetness, making every bite more flavorful. - Sweetened condensed milk: This is the secret to a gooey topping. It binds the coconut together and adds sweetness. It makes the bars rich and creamy. - Semi-sweet chocolate chips: These add a melt-in-your-mouth experience. They provide a nice contrast to the coconut caramel. Their sweetness balances the flavors perfectly. - Coconut oil: This helps the chocolate melt smoothly. It prevents the chocolate from hardening too much. Coconut oil adds a subtle coconut taste, enhancing the overall flavor. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper. This makes it easy to remove the bars later. 2. In a medium bowl, mix together 1 cup of unsweetened shredded coconut and 1 cup of rolled oats. Set this bowl aside for later. 3. Take a large mixing bowl and cream together 1/2 cup of softened unsalted butter and 1/2 cup of brown sugar. Mix until it’s light and fluffy. 4. Add 1/2 cup of granulated sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of vanilla extract to the butter mixture. Stir well until everything is combined. 5. Gradually add 1 cup of all-purpose flour to the bowl. Mix gently until just combined. 6. Fold in the coconut and oat mixture until you see it evenly spread throughout the dough. 7. Press the dough firmly into the bottom of your prepared baking pan. Ensure it forms an even layer across the base. 1. Place the pan in the preheated oven and bake for 15 to 20 minutes. 2. Keep an eye on it. The bars are done when they turn golden brown. Remove them from the oven and let them cool slightly. 1. In a small saucepan, combine 1/2 cup of sweetened condensed milk and a pinch of salt. Heat it over low heat, stirring gently until it's warmed through. 2. Add the remaining shredded coconut to the mixture. Stir until it’s well combined. 3. Once your base has cooled a bit, spread the coconut caramel mixture evenly over it. Press down gently to help it stick. 1. In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and 1 tablespoon of coconut oil. 2. Microwave this mixture in 30-second intervals, stirring in between, until it melts and becomes smooth. 3. Drizzle the melted chocolate over the coconut caramel layer. You can also use a knife to create a marbled effect by swirling the chocolate around. 4. Let the bars set at room temperature or pop them in the fridge for about 30 minutes to speed things up before cutting them into squares. - Importance of ingredient temperatures: Use room temperature butter. Cold butter makes mixing hard. It leads to a dense bar. Let your butter sit out for about 30 minutes. This helps it cream well with the sugars. Room temperature eggs also help the mix blend smoothly. - How to avoid overmixing: Mix just until ingredients combine. Overmixing makes the bars tough. When adding flour, stir gently. You want a soft, sticky dough. Once the flour disappears, stop mixing. This keeps your bars light and chewy. - Tips for adjusting baking time based on oven variations: Ovens can bake unevenly. Check your bars at 15 minutes. If they look pale, give them a few more minutes. Use a toothpick to test doneness. It should come out clean or with few crumbs. - Signs of perfect doneness for the base layer: Look for a golden brown color. The edges should be firm but soft in the middle. Let it cool slightly before adding the coconut caramel. This helps layers stick together better. - Creative ways to serve Coconut Caramel Samoas Bars: Cut the bars into squares and place them on a nice plate. You can stack them for a fun display. Pair them with a scoop of vanilla ice cream for a treat. - Garnishing ideas for an impressive presentation: Drizzle melted chocolate over the top. Add toasted coconut flakes for crunch. A sprinkle of sea salt can enhance flavors too. These small touches make your bars look and taste gourmet. Pro Tips Use Fresh Coconut: For an enhanced flavor, consider using fresh coconut instead of shredded. It adds a delightful texture and taste. Cool Before Cutting: Let the bars cool completely before cutting. This helps the layers set properly and makes for cleaner squares. Experiment with Toppings: Feel free to add chopped nuts or drizzle caramel sauce on top for an extra layer of flavor and crunch. Storage Tips: Store the bars in an airtight container at room temperature for up to a week or refrigerate for longer freshness. {{image_2}} To make Coconut Caramel Samoas Bars even better, try adding nuts or dried fruit. Chopped almonds or pecans give a nice crunch. Dried cherries or apricots add a sweet twist. These small changes can really boost the flavor and texture. If you want to change how sweet the bars are, consider using alternative sweeteners. You can use agave syrup or coconut sugar. These options can fit different diets while still tasting great. You can switch up the toppings for a new look. Instead of semi-sweet chocolate, try white or dark chocolate. Each type brings its own unique flavor. White chocolate adds a creamy touch, while dark chocolate gives a rich taste. Drizzling caramel sauce over the top is another fun idea. It adds a sweet and sticky finish. You can also mix it with the chocolate for a delicious swirl effect. For a gluten-free version, use almond flour or coconut flour instead of all-purpose flour. These flours keep the bars tasty and enjoyable. Be sure to check all other ingredients too. Some brands of chocolate chips and sweetened condensed milk may have gluten. Always read labels to keep your bars gluten-free without losing flavor. To keep your Coconut Caramel Samoas Bars fresh, store them at room temperature. Place the bars in an airtight container. This will help them stay soft and tasty for up to a week. If you want to keep them longer, you can refrigerate them. Just make sure to wrap each bar in plastic wrap. This will prevent them from drying out in the fridge. You can also freeze them. Place the wrapped bars in a freezer bag. They can last up to three months in the freezer. Coconut Caramel Samoas Bars are best enjoyed fresh. They stay good for about one week at room temperature. In the fridge, they can last about two weeks. Look for signs of spoilage. If you see mold or an odd smell, it's best to toss them. The bars may also become hard over time. If they lose their soft texture, they may not taste as good. How to make Coconut Caramel Samoas Bars vegan? To make these bars vegan, swap the butter for coconut oil. Use a plant-based sweetened condensed milk or make your own with coconut milk and sugar. This change keeps the bars creamy and delicious without dairy. Can I use different types of chocolate? Yes, you can! Try dark chocolate for a richer flavor. White chocolate also works well if you prefer a sweeter taste. Each type offers a unique twist to your bars. What can I substitute for sweetened condensed milk? Coconut cream mixed with sugar is a great swap. You can also blend soaked cashews with a bit of maple syrup for a creamy option. Both alternatives keep the bars tasty and rich. What to do if the bars are too crumbly? If your bars crumble, they may need more moisture. Try adding a tablespoon of melted butter or coconut oil to the mix. Press the mixture down firmly in the pan to help it hold together. How to fix overly sticky bars? If your bars are too sticky, they may need more flour. Add a tablespoon of all-purpose flour to the mixture. Chill the bars in the fridge for a bit to help them firm up before cutting. Best beverages to pair with Coconut Caramel Samoas Bars These bars go well with cold milk or a warm cup of coffee. Try pairing them with a fruity iced tea for a refreshing touch. Each drink complements the sweet coconut flavor nicely. Ideas for serving these bars for special occasions For special events, cut the bars into fancy shapes or serve them in cute wrappers. Drizzle extra melted chocolate on top and sprinkle toasted coconut for a stunning finish. This blog post covered how to make delicious Coconut Caramel Samoas Bars. We explored essential ingredients like coconut, oats, and chocolate, and learned clear baking steps. I shared tips on perfecting texture, adjusting baking times, and creative serving ideas. Variations allow for personalization while ensuring taste. Enjoy these bars fresh or stored for later. With practice, you'll master this recipe and impress your friends and family. Happy baking!

Coconut Caramel Samoas Bars

Delicious bars with a coconut and caramel layer topped with chocolate.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup unsweetened shredded coconut
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 2 brown sugar
  • 1 2 granulated sugar
  • 1 2 unsalted butter, softened
  • 1 4 teaspoon salt
  • 1 2 teaspoon vanilla extract
  • 1 2 cup sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, combine the shredded coconut and rolled oats. Set aside.
  • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  • Add the granulated sugar, salt, and vanilla extract to the butter mixture, mixing until well combined.
  • Gradually add the all-purpose flour to the mixture, stirring until just combined.
  • Fold in the coconut and oat mixture until evenly distributed.
  • Press the dough firmly into the bottom of the prepared baking pan, ensuring an even layer.
  • Bake in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven and let cool slightly.
  • In a small saucepan over low heat, combine the sweetened condensed milk and a pinch of salt. Stir until warmed through, then add the remaining shredded coconut. Mix until well combined.
  • Spread the coconut caramel mixture over the cooled oat base, pressing down gently to ensure it sticks.
  • In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
  • Drizzle the melted chocolate evenly over the coconut caramel layer. You can also use a knife to swirl the chocolate for a marbled effect, if desired.
  • Allow the bars to set at room temperature or refrigerate for quicker results (about 30 minutes) before cutting into squares.

Notes

Cut into squares and serve on a decorative plate, drizzled with extra melted chocolate, and garnished with toasted coconut flakes for an enticing presentation.
Keyword bars, caramel, coconut, dessert