Prepare to embark on a mouthwatering journey that will transport your taste buds straight to dessert heaven! These "Totally From Scratch Samoa Bars" are not just another cookie bar - they're a decadent homemade version of the beloved Girl Scout cookie that will make you forget all about store-bought treats. With a perfect balance of nutty almond flour, luscious caramel, rich dark chocolate, and toasted coconut, these bars are about to become your new obsession. Get ready to impress your friends, family, and most importantly, your own sweet tooth!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup almond flour
- 1/2 cup shredded coconut
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup caramel sauce
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, vanilla extract, and salt. Mix thoroughly until the ingredients form a cohesive, slightly crumbly dough.
- Press the dough evenly into the prepared baking pan, creating a firm, compact base. Use the back of a spoon or spatula to smooth the surface.
- Bake the crust in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Remove from oven and let cool completely at room temperature.
- Once the crust is cooled, carefully spread the caramel sauce in an even layer over the crust, ensuring complete coverage.
- Sprinkle additional shredded coconut over the caramel layer for extra texture and flavor.
- Melt the dark chocolate chips using a double boiler or microwave, stirring frequently to prevent burning.
- Drizzle the melted chocolate over the caramel and coconut layer in a decorative pattern.
- Refrigerate the bars for at least 1 hour to allow the caramel and chocolate to set completely.
- Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board. Slice into 16 equal squares.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- When pressing the crust into the pan, use the back of a measuring cup for an even, compact base.
- Watch the crust carefully while baking to prevent over-browning - golden edges are what you're looking for.
- For a cleaner chocolate drizzle, use a piping bag or a spoon with a narrow tip.
- Make sure the crust is completely cooled before adding caramel to prevent melting and uneven layers.
- For easier cutting, use a sharp knife and clean it between cuts for precise squares.
- If you want extra coconut flavor, lightly toast the shredded coconut before adding it to the recipe.
- These bars taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 0mg
