Gluten Free Samoa Cookie Bars
These gluten free Samoa cookie bars capture all the caramel coconut chocolate goodness of the classic Girl Scout cookie in an easy bar form. Perfect for sharing or satisfying a serious cookie craving.
Equipment
- food processor
- 8x8-inch baking pan
Ingredients
For the Shortbread Base
- 1 1/2 cups Gluten Free 1-to-1 Baking Flour
- 1/3 cup Powdered Sugar
- 1/2 cup Cold Unsalted Butter, cubed
- 1/4 tsp Salt
For the Topping
- 3 cups Sweetened Shredded Coconut
- 12 oz Soft Caramel Candies, unwrapped
- 3 tbsp Heavy Cream
- 1/4 tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
- 1 tbsp Coconut Oil
Instructions
- Preheat the oven to 325 F and line an 8x8-inch baking pan with parchment paper. Pulse the gluten free 1-to-1 baking flour, powdered sugar, salt, and cold butter in a food processor until a crumbly dough forms. Press it firmly and evenly into the bottom of the prepared pan. Bake for 20 to 22 minutes until lightly golden. Set aside to cool.
- Spread the shredded coconut on a separate baking sheet. Toast in the oven at 325 F for 8 to 10 minutes, stirring every 3 minutes, until golden brown. Watch closely to prevent burning. Set aside.
- In a medium saucepan over low heat, combine the caramel candies, heavy cream, and salt. Stir frequently until completely melted and smooth. Remove from heat and fold in the toasted coconut until well coated.
- Spread the caramel coconut mixture evenly over the cooled shortbread base, pressing gently to compact it.
- Melt the chocolate chips with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the coconut layer in a zigzag pattern. Refrigerate for at least 30 minutes until the chocolate is set, then slice into bars.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 40gProtein: 2gFat: 16g
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