No-Bake Samoa Cookie Bars

$Here are the simple ingredients you need for no-bake Samoa cookie bars. Each one plays a key role in flavor and texture. - 1 ½ cups graham cracker crumbs - ½ cup unsweetened cocoa powder - ½ cup unsweetened shredded coconut, toasted - ½ cup brown sugar, packed - ½ cup unsalted butter, melted - 1 cup sweetened condensed milk - 1 cup semi-sweet chocolate chips - ¼ cup caramel sauce - 1 teaspoon vanilla extract - Sea salt for garnish Each ingredient adds something special. The graham cracker crumbs give a great base. Cocoa powder adds rich flavor. Shredded coconut brings a chewy texture. Brown sugar adds sweetness. Melted butter helps everything stick together. Sweetened condensed milk makes the filling creamy. Chocolate chips provide a delicious topping. Caramel sauce adds a sweet twist. Lastly, a sprinkle of sea salt enhances all the flavors. With these ingredients, you can create a treat that tastes like a cookie without baking! {{ingredient_image_1}} First, gather your ingredients. In a large bowl, mix together graham cracker crumbs, cocoa powder, toasted coconut, brown sugar, and melted butter. Stir until you see a wet sand texture. This mixture will form the base of your bars. Make sure everything is well combined for the best flavor. Next, take an 8x8-inch baking dish. Line it with parchment paper, leaving extra paper on the sides. This makes it easier to lift the bars out later. Now, press the crumb mixture firmly into the bottom of the dish. Ensure it's even to create a strong crust. In a new bowl, combine sweetened condensed milk, caramel sauce, and vanilla extract. Mix until smooth. This creamy filling adds a sweet layer. For more coconut flavor, add a bit more toasted coconut. Stir it in gently. Pour the caramel coconut mixture over the crust. Use a spatula to spread it evenly. This layer should cover the crust completely. Take your time to make it look nice. Grab a microwave-safe bowl for the chocolate chips. Heat them in the microwave in 30-second bursts. Stir after each time until the chocolate is smooth. This melted chocolate will top off your bars perfectly. Now, pour the melted chocolate over the caramel layer. Use your spatula to spread it evenly. If you like, drizzle some extra caramel on top for a nice look. It adds a sweet touch, too. Let the bars sit at room temperature for about 10 minutes. Then, move them to the fridge for at least 2 hours. This time helps them set properly. Once firm, lift them out using the parchment paper. Cut them into squares and sprinkle a pinch of sea salt on top before serving. Enjoy your delicious no-bake Samoa cookie bars! To get a smooth chocolate layer, melt your chips carefully. Use a microwave-safe bowl. Heat in 30-second bursts. Stir after each interval until the chocolate is fully melted. This method keeps the chocolate from burning. Pour the melted chocolate over your filling. Spread it evenly with a spatula. If you want a fancy touch, drizzle extra caramel on top. It adds a nice look and flavor. For a stronger coconut taste, use more toasted coconut in the filling. I suggest adding an extra ¼ cup to the mixture. You can also use coconut extract instead of vanilla. Just a teaspoon will enhance the coconut flavor. This tweak gives your bars an extra tropical twist. Experiment with different types of coconut, such as sweetened or flaked. To keep your Samoa cookie bars fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. They will stay good in the fridge for up to a week. If you want to keep them longer, consider freezing them. Cut them into squares before freezing. This way, you can grab just what you need later. Pro Tips Use Fresh Ingredients: Always use fresh and high-quality ingredients for the best flavor, especially in the caramel and chocolate layers. Toast the Coconut: Toasting the shredded coconut enhances its flavor and adds a lovely crunch to the bars. Chill Thoroughly: Make sure to chill the bars for at least 2 hours to allow them to set properly, making them easier to cut. Customize Toppings: Feel free to get creative with toppings—try adding chopped nuts or a sprinkle of flaky sea salt for an extra touch. {{image_2}} You can add nuts to your No-Bake Samoa Cookie Bars for a fun twist. Walnuts or pecans work well in this recipe. Chop them finely and mix them in with the crust. This adds a nice crunch and a rich flavor. You can also sprinkle them on top before chilling the bars. This gives your dessert a great look and taste. If you need a gluten-free option, use gluten-free graham cracker crumbs. Many brands offer these now. You can also use almond flour as a base. This keeps the bars tasty while meeting your dietary needs. Just make sure to check the labels to ensure all ingredients are gluten-free. There are many fun toppings you can try. Instead of chocolate, you can use white chocolate for a sweeter taste. Drizzling more caramel on top adds extra flavor and a beautiful finish. You might even sprinkle some sea salt for a sweet and salty mix. These changes help you customize your bars to fit your taste buds perfectly. To keep your No-Bake Samoa Cookie Bars fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Keep them in the refrigerator for best taste and texture. They stay firm and tasty this way. You can freeze these bars for up to three months. Cut them into squares first. Wrap each piece in plastic wrap, then place them in a freezer bag. To enjoy, thaw them in the fridge overnight. They will taste just as good! These bars are best served cold, so you don’t need to reheat them. If you want a warm treat, try melting a bit of chocolate to drizzle on top. This small change gives a fresh twist to the bars without losing their charm. Yes, you can! Try using crushed Oreos, vanilla wafers, or even shortbread cookies. Each type adds a unique flavor and texture. Just remember to adjust the sugar if your cookies are sweet. These bars can last up to one week in the fridge when stored in an airtight container. To keep them fresh, make sure they are well covered. Absolutely! Use vegan butter and replace the sweetened condensed milk with coconut cream or a store-bought vegan alternative. You can find vegan chocolate chips too. To cut the bars, use a sharp knife. Dip it in hot water and dry it off before slicing. This method helps create clean cuts. To boost the chocolate flavor, try adding more chocolate chips to the filling. You can also drizzle extra melted chocolate on top before chilling. You learned how to make delicious no-bake chocolate coconut bars using simple ingredients. We covered the steps, tips, and variations to help you succeed. Remember, you can customize these bars to fit your taste. Store them properly to enjoy later, and try the FAQs if you have questions. Now, it’s time to gather your ingredients and start creating something sweet. Enjoy your tasty treats!$

No-Bake Samoa Cookie Bars

Delicious no-bake cookie bars inspired by Samoa cookies, featuring a graham cracker crust, caramel coconut filling, and a chocolate topping.

Print Recipe Pin Recipe

Prep Time 15

Total Time 2 15

Course Dessert

Cuisine American

Servings 16

Calories 200 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsweetened cocoa powder
0.5 cups unsweetened shredded coconut, toasted
0.5 cups brown sugar, packed
0.5 cups unsalted butter, melted
1 cups sweetened condensed milk
1 cups semi-sweet chocolate chips
0.25 cups caramel sauce
1 teaspoon vanilla extract
for garnish sea salt

Instructions

Prepare the Base: In a large mixing bowl, combine the graham cracker crumbs, cocoa powder, toasted shredded coconut, brown sugar, and melted butter. Mix until everything is fully combined and resembles wet sand.
Form the Crust: Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Press the crumb mixture evenly into the bottom of the prepared dish to form a firm crust.
Create the Filling: In a separate bowl, mix the sweetened condensed milk, caramel sauce, and vanilla extract until smooth. Stir in a little more toasted shredded coconut, about ¼ cup, for an extra coconut flavor.
Layer the Filling: Pour the caramel coconut mixture over the graham cracker crust, spreading it evenly with a spatula.
Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth.
Top with Chocolate: Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula. Optional: drizzle a bit of extra caramel over the chocolate for decoration.
Chill: Allow the bars to sit at room temperature for about 10 minutes, then place them in the refrigerator for at least 2 hours or until they are set.
Serve: Once set, lift the bars out of the dish using the parchment paper overhang. Cut into squares and sprinkle with a pinch of sea salt before serving.

Notes

For best results, allow the bars to chill thoroughly before cutting.

Keyword cookies, dessert, no-bake, Samoa