Better Than Samoas Bars
I wanted a "Samoa" style dessert awhile back and decided to venture into making my own. I didn't necessarily want cookies, because truthfully, I don't like making cookies. I knew I wanted some type of bar or brownie. I used my homemade caramel sauce for this recipe, but feel free to use store-bought if that fits your time and lifestyle better! I liked the idea of adding pecans too ... but they are totally optional.
Servings: 32 bars
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- ½ cup cocoa powder
- 1 cup butter, softened 2 sticks
- 1 cup caramel sauce
- ½ cup toasted coconut*
- ½ cup toasted pecans optional*
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line a 13x9-inch baking pan with aluminum foil, allowing the edges to hang over. Spray the foil with cooking spray. Set aside.
- In a medium bowl, combine the first three ingredients. Cut in butter. Press into the prepared pan and bake for 20 minutes. Remove from the oven and top with caramel. Spread evenly over the crust. Sprinkle the coconut, pecans and chocolate chips over the top. Return the pan to the oven for an additional 7-8 minutes. Allow to cool completely before removing from the pan.
- Lift foil out of the pan. Cut into bars. Store covered.
Notes
**To toast coconut and pecans:
- Preheat oven to 300°F. Place coconut or pecans on a baking sheet. Cook, stirring every few minutes, until they are toasted.
- Be careful and keep an eye on them so they don't burn!
Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 26mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
