These Samoa Brownie Cookie Bars are so yummy…. they’re kind of like those Girl Scout Samoa Cookies, with their shortbread cookie crust, gooey coconut caramel topping and chocolate drizzle, but these naughty little bars sneak in a delightful layer of brownies. Almost like German Chocolate Cake, without the nuts, plus the cookie crust. Whatever you want to call them, these were sooooo good that I had to whisk them out of my house and into the hands of my friends to spread their joyful tastiness, and eliminate the temptation, and what surely would have ended with guilt, of eating the entire batch myself. Yep, I think I would have done it. Thank goodness for friends who are always up for sampling brownie creations, saving me from, well, myself.
Samoa Brownie Cookie Bars
Ingredients
Shortbread Crust: (adapted from A Montana Table's Huckleberry Cobbler Crust)
- *12 Tablespoons unsalted butter 1 1/2 sticks, cold and cut into cubes
- 3/4 cups powdered sugar
- 1 1/2 cups all-purpose flour
- *1/2 teaspoon salt
- *If you don't have unsalted butter use salted butter, and leave out the 1/2 teaspoon salt.
Brownie Layer
- 1 package brownie mix I prefer Betty Crocker's Fudge Brownies or Dark Chocolate Brownies
- Water oil, and eggs called for in the directions on the brownie box
- 1/4 cup hot fudge ice cream topping straight from the jar, unheated
Coconut Caramel Layer
- 3 cups toasted coconut
- 1 17 oz. jar caramel topping, Mrs. Richardson's Butterscotch Caramel is the only brand I use
Chocolate Drizzle
- 1/2 cup chocolate chips
Instructions
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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.
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Preheat oven to 350. Combine all crust ingredients and cut with pastry knife, or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch glass baking dish. Bake until lightly browned.
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Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining.
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When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart.
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Pour coconut caramel mixture over brownies and gently spread evenly over the top.
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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. Cool.
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I let these cool for a bit, probably half an hour, and then put them if the refrigerator to finish setting, after sneaking a taste, that is. They are super yummy warm, but cut much more neatly if you wait for them to set.
mmm…
Delicious!
YUM- Samoas are my absolute favorite cookies. I cannot wait to try these they look great. Thanks for sharing them!
Just found ya and liked ya on fb. These brownies look amazing. I would love for you to join my weekly linky party, come strut your stuff fri-monday at Bacon Time
http://bacontimewiththehungryhypo.blogspot.com/2011/11/turkey-time-411-on-preparing-great.html
OH these look outrageously good.I’ve made homemade samoas but never with brownie in it! Yum!
I’m a new follower via Serenity Now and would love if you would come say hi at http://www.yummymummykitchen.com
Cheers and happy Friday!
Had me at samoas! These sound sinfully delicious! I would love for you to share at my party if you get the chance. Have a great weekend! http://www.momontimeout.com/2011/11/taking-timeout-thursday-no-4.html
–Trish
Brilliant idea! I’ll definitely be making a gluten free version soon.
This is new to me. Now you got me curious to find out how this taste.
I just made these and they were delish!!
Thanks for sharing, Celeste! I am so glad you enjoyed them! You made my day!
OMG!!!
Favorite girl scout cookies can’t wait to try them 🙂
I made these for a luncheon at my husband’s job…they raved about them. I have had to make them for every event since! So yummy!
You use unsweetened or sweetened
coconut?
I use sweetened, but either would probably work. Has anyone else tried unsweetened?
About how long did you bake the shortbread crust?
Cant wait to try these. Look great. Sinfullly great
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