No-Bake Samoa Cookie Bars: Caramel, Coconut & Chocolate Dream

👩‍🍳 Instructions

1. 1

   Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides. Set aside.
2. 2

   In a medium bowl, combine crushed shortbread cookies, melted butter, and granulated sugar. Mix until well combined.
3. 3

   Press the cookie mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the topping.
4. 4

   Spread shredded coconut in an even layer on a baking sheet. Toast in a 300°F (150°C) oven for 8-12 minutes, stirring occasionally, until golden brown. Alternatively, toast in a dry skillet over medium-low heat, stirring constantly, until golden. Let cool.
5. 5

   In a medium saucepan, combine sweetened condensed milk, 1/2 cup butter, and light brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Reduce heat to low and simmer, stirring frequently, for 5-7 minutes, until thickened and golden.
6. 6

   Remove from heat and stir in the vanilla extract.
7. 7

   Fold the toasted coconut into the warm caramel mixture until fully coated.
8. 8

   Retrieve the chilled cookie base from the refrigerator. Evenly spread the caramel coconut mixture over the crust. Return to the refrigerator and chill for at least 2 hours, or until firm.
9. 9

   Once bars are firm, melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt in a double boiler.
10. 10

    Remove the chilled bars from the pan using the parchment paper overhang. Place on a cutting board.
11. 11

    Drizzle the melted chocolate over the top of the bars in a zig-zag pattern. Let the chocolate set at room temperature or in the refrigerator for 10-15 minutes.
12. 12

    Once chocolate is set, use a sharp knife to cut the bars into squares or rectangles. Serve and enjoy!