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Samoa Brownie Bars - A shortbread crust topped with a brownie layer and caramel coconut inspired by the girl scout cookie. the-girl-who-ate-everything.com

Samoa Brownie Bars

These Samoa Brownie Bars  have a shortbread crust topped with a brownie layer and caramel coconut inspired by the Girl Scout cookie.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 24 -30 bars



  • 12 Tablespoons unsalted butter (1 1/2 sticks), cold and cut into cubes
  • 3/4 cup powdered sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt


  • 1 package brownie mix (I used an 18 ounce box)
  • Water, oil, and eggs called for in the directions on the brownie box
  • 1 cup semi-sweet chocolate chips
  • Coconut Caramel Layer:
  • 3 cups sweetened coconut flakes
  • 1 (12 ounce) bag of caramels, unwrapped
  • 3 tablespoons milk or cream

Chocolate Drizzle:

  • 1/3 semi-sweet chocolate chips
  • 1 tablespoon unsalted butter
  • pinch of salt


  1. Preheat oven to 300. Cover baking sheet with parchment paper. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool.
  2. Turn oven up to 350 degrees and grease a 9x13 baking dish. Combine all crust ingredients and cut with pastry knife, or mix with mixer or food processor until coarse pea-sized lumps form. Press into prepared baking dish. Bake for 8-10 minutes.
  3. Meanwhile, prepare brownie batter according to package directions. Stir in chocolate chips. Pour over shortbread crust and bake according to box directions and toothpick test comes out mostly clean.
  4. In a small bowl combine caramels and milk. Heat in the microwave in 30 second intervals stirring in between until melted. Place toasted coconut in a large bowl and add the caramel stirring well to combine.
  5. Pour coconut caramel mixture over brownies and gently spread evenly over the top. It will be thick so you might have to gently press it in an even layer.
  6. Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars. You can also cool the bars and cut them and then drizzle each one with chocolate for a more finished look.

Recipe Notes

Source: adapted from JaseysCrazyDaisy. Added chocolate chips to the brownie batter and made my own caramel sauce and drizzle.