When my daughter was much younger, I used to wait anxiously for the month when the Girl Scout cookies were ready to be sold. I bought boxes of Samoas cookies and Thin Mints and froze them so we could enjoy them during the year. This Samoas Bars recipe takes me right back to those days. Since it is passed the time for the Girl Scout sales, I have to improvise when I have a yen for them.
Make your own Samoas Bars
Sadly, those days are long gone, but the good news is that you don’t have to be a Girl Scout to enjoy Girl Scout cookies. To get my fix for the taste of the delightful Samoas, I now make them myself.
The Samoas bars recipe combines luscious chocolate and caramel, with coconut and whole wheat pastry flour and is just plain delicious.
Am I the only one out there who remembers Girl scout days, not for the organization and what it does, but for those silly Girl Scout cookies? How about you, are you a Girl Scout cookie fan? If so, this bar is for you. Look at the delicious caramel and chocolate combo!
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With a few adaptations this recipe can be vegan friendly. In place of the butter use, Earth Balance spread in place of the butter and your favorite egg replacement, and make sure to use vegan dark chocolate chips and vegan butterscotch chips. (Enjoy Life is a good brand.)
Coconut has oil in it quite naturally, so the bars may feel a bit greasy at first but this should reabsorb back into the bars in the first day. Coconut varies as to the oil content depending on the brand, so if yours is greasy, you can use less butter than the recipe calls for.
- 1 stick of unsalted butter
- 1 cup of brown sugar, lightly packed
- 1/4 cup of white sugar
- 1 egg
- 2 tsp of pure vanilla extract
- 1 cup of shredded coconut
- 3/4 cup of whole wheat pastry flour
- 1/2 cup of butterscotch chips
- 3/4 cup of dark chocolate chips
- chocolate for drizzle (optional)
- Preheat the oven to 350 degrees. Line an 8 x 8 inch pan with foil, extending the foil over the edges so the bars will be easy to remove. Spray the foil with Pam butter spray.
- Heat the butter in a microwave until melted, about 40 seconds
- Add the sugars and cream until smooth. Let cool slightly and add the egg and vanilla extract and mix well.
- Stir in the flour and coconut and combine. Your batter should be fairly thick at this point.
- Fold in the butterscotch chips and chocolate chips. Be sure they are mixed thoroughly through the batter.
- Spread the mixture into the foil lined pan and back for 25 -30 minutes.
- Allow the bars to cool well and then slice. I put mine in the fridge to get quite hard before I even try to cut them. They are very soft when they come out of the oven.
- Store the extras (if there are any) on either the counter top or the fridge. They will also freeze well for longer storage.
- Makes 12- 18 bars depending on how large you cut them.
- Drizzle with chocolate on the top layer when cool if you like.
Amount Per Serving: Calories: 315Total Fat: 16gSaturated Fat: 10gUnsaturated Fat: 5gCholesterol: 37mgSodium: 35mgCarbohydrates: 41gFiber: 2gSugar: 31gProtein: 3g