Millionaires Shortbread and Girl Scout Samoa Cookies combine to form these Samoa Shortbread Bars. With an easy shortbread base, a topping made of coconut-y caramel goodness, finished with a drizzle of milk chocolate – these are truly dreamy.
With some very simple steps, you can elevate your classic millionaires shortbread into something a little different, that will have everyone asking for more! These are a perfect balance of crunchy base, sticky caramel filling and a little chocolate on top – making for a great sweet treat. That said, these will disappear in no time at all, I highly recommend hiding a few to make sure you get some after the family/friends have seen them!
To make your shortbread, try to keep all the ingredients as cold as possible. Then, whilst that is in the oven, make your caramel. As a result of these stages, these Samoa Shortbread Bars come together much faster than traditional Millionaires Shortbread, and they’re the perfect balance of flavours and textures.
For other easy traybakes, try these Oatmeal Chocolate Chip Bars or these Raspberry Cheesecake Brownies. Or for a shortbread alternative, try these Lemon Shortbread Sandwich Cookies.
Coconut & Caramel Samoa Shortbread Bars
Makes: 16 Small Squares (an 8″ Square Pan)
Prep Time: 30 Minutes
Bake Time: 20 Minutes (Plus 1 Hour+ Chill Time)
Total: 2 Hours (Including Chill Time)
Ingredients
For the shortbread:
– 125g Butter
– 55g Granulated Sugar
– 170g Plain Flour
– 2 Tbsp Milk
For the Caramel Layer:
– 200g Granulated Sugar
– 1 Tbsp Water
– 85g Butter
– 125ml Double (Heavy) Cream
– 200g Desiccated Coconut
– 50g Milk Chocolate
Method
- Preheat the oven to 170C/160C Fan/Gas 3. Line an 8″ Square Baking Tin.
- Make the shortbread: combine the sugar and (cold) butter with an electric or stand mixer. Gradually add the flour. If too crumbly/not forming a dough add the milk in 2tbsp until a dough forms.
- Push into the baking tin, using a mug/glass to push the dough to the corners. Bake for 20-25 Minutes, until just golden at the edges. Then let cool on a wire rack.
- Meanwhile, make the caramel. In a small saucepan on medium heat, add the sugar and water and leave until sugar has totally melted and begun to turn amber. Try to avoid stirring/whisking, if you need to just lift and shake the pan gently every now and then.
- Once entirely melted and amber in colour, add the butter and whisk: it will froth/bubble pretty aggressively, but stir until all melted/combined.
- Turn the heat down, add the cream and continue to cook for another 1-2 minutes, it should have thickened a little. Pour into a bowl/container and let cool (it will thicken as it does).
- Combine the coconut and caramel, then pour this mixture over the shortbread. Spread to the edges, cover the entire tin and let chill in the fridge for at least an hour. Once set, remove and top with the chocolate:
- Melt the chocolate in 10 second intervals in the microwave, then use a spoon to flick this over the caramel/coconut mixture. Let chill before cutting into squares.
