Kitchen Time With Mama Bear Samoa Bars

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: toasted oats

Unsweetened coconut reduces sugar content, while oats provide a similar texture.

caramel sauce

🥗Healthier: date caramel

💰Cheaper: homemade caramel

Date caramel is a natural sweetener, while homemade options can cut costs.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar

Dark chocolate offers health benefits, while a chocolate bar can be more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine can be less expensive.

Preheat the oven to 300°F.

Prepare a baking pan with parchment paper for the coconut.

Spread 3 cups of shredded coconut evenly in the prepared pan.

Toast the coconut in the oven for about 20 minutes, stirring every 5 minutes.

In a mixing bowl, combine 1/2 cup granulated sugar and 1.5 sticks (3/4 cup) of room temperature butter, mixing until well combined.

Add 1 large egg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt to the butter mixture and mix well.

Gradually add 2 cups of flour to the mixture and combine until a dough forms.

Remove the toasted coconut from the oven and let it cool.

Increase the oven temperature to 350°F.

Press the dough into a greased 9x13 inch baking pan and bake for 20-25 minutes until golden brown.

While the crust is baking, prepare the caramel topping by combining 12 oz of caramel with 3 tablespoons of milk and heating until melted.

Spread the melted caramel over the baked crust.

Sprinkle the toasted coconut over the caramel layer.

Melt 10 oz of chocolate using a double boiler or a metal bowl over a pot of simmering water, then pour over the coconut layer and spread evenly.

Allow the bars to cool completely before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens