Get ready to experience a mind-blowing dessert that combines the irresistible flavors of caramel, chocolate, and coconut in one decadent treat! These Gooey Samoa Cake Bars are not just a dessert – they're a culinary adventure that will transport your taste buds to pure bliss. Imagine a buttery, crumbly crust topped with luscious caramel-soaked coconut, sprinkled with crunchy pecans and melted chocolate chips. Whether you're a baking enthusiast or a dessert lover looking for your next obsession, these bars are guaranteed to become your new favorite indulgence.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 cup caramel sauce
- 1 cup chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This will help prevent sticking and make cutting the bars easier.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Gradually add 2 cups of all-purpose flour to the butter and sugar mixture. Mix until just combined, being careful not to overmix. The dough will be thick and slightly crumbly.
- Reserve about 1 cup of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form a crust. Use your hands or a spatula to ensure an even layer.
- Bake the crust in the preheated oven for 10 minutes, or until it begins to set but is not yet browned.
- While the crust is baking, prepare the coconut topping. In a medium bowl, combine 1 cup of shredded coconut and 1 cup of caramel sauce. Stir until the coconut is fully coated with the caramel.
- Once the crust has baked for 10 minutes, remove it from the oven and evenly spread the coconut-caramel mixture over the hot crust. Make sure to cover it completely.
- Sprinkle the reserved dough evenly over the coconut-caramel layer. It’s okay if some of the coconut mixture shows through; this will create a nice texture.
- Sprinkle 1/2 cup of chopped pecans over the top of the dough layer. Then, sprinkle 1 cup of chocolate chips evenly over the pecans.
- Return the baking pan to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and the chocolate chips are melted.
- Once baked, remove the pan from the oven and allow it to cool in the pan on a wire rack for about 10-15 minutes. Then, carefully lift the bars out of the pan using the parchment paper overhang and let them cool completely on the wire rack.
- Once cooled, cut into 16 bars. Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Use room temperature butter for easier creaming and a smoother dough texture.
- Don't overmix the dough – this can make your bars tough instead of tender.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- For extra richness, use high-quality caramel sauce or make your own homemade version.
- Allow the bars to cool completely before cutting to ensure clean, neat slices.
- Store in an airtight container to maintain their soft, gooey texture.
- For a twist, try toasting the coconut before mixing with caramel for a deeper, nuttier flavor.
- These bars freeze beautifully – wrap individually for a make-ahead dessert option.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 50mg
