Baked Samoas Lofthouse Cookie Bars with Caramel and Chocolate
These indulgent cookie bars combine the beloved flavors of Samoa Girl Scout cookies with the soft, cake-like texture of Lofthouse cookies. A tender coconut-studded cookie base gets topped with rich caramel sauce and a smooth chocolate glaze, then finished with toasted coconut flakes. Perfect for potlucks, bake sales, or when you want to feed a crowd something special. The bars deliver all the nostalgic appeal of the classic cookie in an easy-to-serve format that's much simpler than rolling individual cookies.
Ingredients
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup toasted sweetened coconut
- 2 cups whiskey caramel sauceregular caramel sauce1:1alcohol-free
no whiskey flavor
- 12 ounces semisweet chocolate chips
- 8 TBSP unsalted butter
- ½ cup toasted coconut, for top
Instructions
- 1
Preheat oven to 350 degrees and line a jelly roll pan with aluminum foil, then spray lightly with cooking spray
- 2
Cream together butter, cream cheese and sugar using stand mixer with paddle attachment
- 3
Add egg and vanilla and mix until incorporated
- 4
With mixer on low, add flour, baking powder and baking soda and mix until just combined
- 5
Fold toasted coconut into the batter
- 6
Press dough evenly into prepared pan
- 7
Bake for 20 minutes until edges begin to golden
- 8
Remove from oven and let cool for 10 minutes
- 9
Pour caramel over the bars and let set up
- 10
Place chocolate chips in small stainless steel bowl over pot of hot water
- 11
Melt butter in small saucepan and skim off white foam
- 12
When chocolate is melted, stir in clarified butter and set aside until chocolate reaches 86 degrees
- 13
Pour chocolate over caramel portion of bars
- 14
While chocolate is still warm, sprinkle coconut over chocolate
Tips
The dough will be sticky, so lightly flour your hands when pressing it into the pan for easier handling.
Let the caramel set completely before adding chocolate glaze, or refrigerate briefly to speed the process.
Tempering the chocolate to 86 degrees ensures a smooth, glossy finish that won't bloom or streak.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week.
Can be made 1-2 days ahead and stored covered.
Cut into squares and serve at room temperature for best texture.
Common Mistakes
Don't skip tempering the chocolate to avoid a dull, streaky finish.
Let caramel set completely before adding chocolate to prevent mixing of layers.
Substitutions
Dairy-Free Swaps
General Alternatives
no whiskey flavor
FAQ
Can I use store-bought caramel sauce instead of whiskey caramel?
Yes, any thick caramel sauce works well. The whiskey version just adds extra depth of flavor.
What if I don't have a jelly roll pan?
Use a 9x13 inch pan but expect thicker bars and possibly longer baking time.
How long will these bars keep?
They stay fresh covered at room temperature for 3 days or refrigerated for up to 1 week.