I turned these famous Girl Scout Samoa Cookies into delicious caramel millionaire bars. They taste just like the cookies only better if you can believe that!
If you haven’t seen any Girl Scout Cookies for sale lately, I just don’t know what to say or do to help you. They’re everywhere including boxes and boxes of them in my house. I’m a “Cookie Dad” this year for my daughters troop, so recipe inspiration has been all around whether I liked it or not! I also can’t believe that I haven’t made a recipe with the cookies until now, why?? I had to use the Samoa cookies, that toasty coconut flavor and caramel with chocolate is perfect for messing with!
But you know everyone has a different favorite, right? The best Girl Scout Cookies could be debated all day long. Seemingly Thin Mints are super popular but these Samoa seem to be the hot ticket so far.
I looked at the stacks of cookie boxes and decided that if I didn’t want to eat copious amounts of them, I’d have to come up with another plan.
We’ve all heard about that famous Caramel Millionaire Shortbread. Those bars with the crunchy shortbread base covered in sweet caramel and topped with a thick layer of melted chocolate. So that’s the direction I took with my Samoa cookies.
I pulverized them and used them as the base with that same sweet caramel we all love poured on top. The crunchy topping is just simple toasted coconut, melted caramel chews, more butter- duh! and drizzled like there’s no tomorrow with chocolate!
Chewy, check. Toasty, check. Buttery, check check.
Awesome and amazing all wrapped into one tiny square, CHECK!
Samoa Cookies Millionaire Bar
- 15 whole Samoa Cookies 1 box
- 8 tbsp unsalted butter divided
- 1 whole can sweetened condensed milk 14 oz
- 3 tbsp brown sugar
- 1 1/2 cups shredded toasted coconut
- 1/2 cup caramel candies soft chewy kind
- 3/4 cup chocolate chips melted
- preheat the oven to 375 degree F. Line and 8x8 baking pan with parchment paper.
- In a food processor crush the Samoa cookies to crumbs, transfer to a bowl and add 2 tbsp of melted butter.
- Mix the crumbs and butter and transfer to the prepared pan making sure to pat down with the flat base of a cup.
- Bake in the oven for 12 minutes. Let cool while you make the caramel.
- In a non stick pan melt 4 tbsp of butter with the sweetened condensed milk and brown sugar.
- Stir constantly over a low-medium heat until the mixture starts to boil. Turn down the heat and simmer for 4-5 minutes stirring constantly as it burns very easily.
- Pour the caramel into the cooled Samoa cookie base and spread out evenly. Let set in the fridge.
- Add the toasted coconut to a bowl. Melt the caramels in the microwave for a few seconds at a time until pourable and add to the coconut along with the remaining 2 tbsp of melted butter. Mix well with a fork then try and use your fingers to work the caramel through the coconut breaking up any large clumps. Be careful as it may still be warm!
- Once the caramel is set, it'll still be soft but not runny add the coconut mixture over the top of the caramel.
- Spread the topping over the caramel evenly pressing down on it gently.
- Drizzle the melted chocolate over the toasted coconut and slice into squares with a sharp knife.