Better Than Girl Scout Samoas Cookie Bars
The ultimate comfort food in a bar form, these Better Than Girl Scout Samoas Cookie Bars are rich, chewy, and absolutely irresistible! Made with Oreo cookies, salted caramel, and a sprinkle of coconut, they’re a sweet treat that everyone will love. Perfect for gatherings or a cozy night in, you won’t want to miss making these delicious bars tonight.
Equipment
- Mixing Bowl
- Frying Pan
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 12 cookies Oreo cookies I used regular, not Double Stuffed, crushed into fine crumbs
- ¼ cup unsalted butter melted
- 1 cup corn flakes lightly crushed
- 1 ¼ cups sweetened shredded coconut flakes measured loosely and not packed
- ½ cup semi-sweet chocolate chips
- about 8 ounces salted caramel sauce storebought or homemade
- to taste sea salt optional for sprinkling
Instructions
- Preheat your oven to 350°F. It’s crucial to get the oven nice and hot for baking these bars. Line an 8-by-8-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy removal and cleanup. Don’t forget to spray it with cooking spray!
- In a food processor, add the Oreo cookies. Process them at high speed until they turn into fine crumbs. This is where the magic begins!
- Once crumbled, stop the machine and pour in the melted unsalted butter. Process again to mix everything well.
- Turn the crumb mixture into your prepared baking pan. Using a spatula, firmly pack the crumbs into an even flat layer. This forms the solid base of your bars.
- Next, sprinkle the corn flakes evenly over the packed Oreo base. You can crush them gently in your fist for an even distribution.
- Now, it’s time to add the sweetened shredded coconut flakes. Spread them out generously for that chewy texture.
- Sprinkle the semi-sweet chocolate chips on top, ensuring every bite has that delicious chocolate goodness.
- Finally, drizzle the salted caramel sauce evenly over everything. You want it to blend beautifully with the other ingredients.
- Place the pan in the oven and bake for about 22 to 25 minutes. You’ll know they’re done when the caramel is bubbling vigorously around the edges and in the center. It’s a sight to behold!
- Once baked, let the pan cool on a wire rack for at least one hour. I know it’s hard to wait, but trust me, it’s worth it!
- Before serving, you can sprinkle a bit of sea salt on top for that added flavor contrast. Cut into squares and enjoy!
Notes
- Storage: Bars will keep airtight at room temperature for up to one week or in the freezer for up to four months. Just make sure to wrap them tightly.
- Freezing: You can freeze these bars for later enjoyment. Just cut them into squares and store them in a freezer-safe container or bag.
- Variations: Feel free to switch up the chocolate! Use milk chocolate or dark chocolate if you prefer those flavors.
- Toppings: Consider adding nuts or extra coconut on top for added texture and flavor.
- Serving size: These bars are rich, so small squares make great servings for parties and gatherings.