Samoa Cookie Bars by @halfbakedharvest

45 min

16 servings

🧈

130 g

Salted butter

🍁

500 ml

Maple syrup

🍦

18 ml

Vanilla extract

🥚

21 g

Egg yolk

🌾

210 g

Whole wheat flour

🫙

1.4 g

Baking powder

🧂

1.8 g

Salt

🍫

300 g

Mini chocolate chips

🥥

210 ml

Canned coconut milk

🥥

300 g

Unsweetened coconut

🍫

110 g

Dark chocolate

🧂

0.83 g

Flaky sea salt

  1. Preheat

    Preheat the oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.

  2. Cream
    • salted butter
    • maple syrup
    • egg yolk

    Cream the softened salted butter with 1/4 cup maple syrup. Stir in the egg yolk and 1 teaspoon vanilla extract.

  3. Add
    • whole wheat flour
    • salt

    Add the whole wheat flour, baking powder, and salt. Mix just until a soft dough forms.

  4. Press

    Press the dough evenly into the lined baking dish. Prick the surface lightly with a fork.

  5. Bake

    Bake the crust until lightly golden at the edges, about 15 to 18 minutes. Remove the dish from the oven.

  6. Melt
    • mini chocolate chips

    Scatter the mini chocolate chips over the hot crust. Let them stand for 3 minutes to melt.

  7. Spread
    • mini chocolate chips
    • Unsweetened coconut

    Spread the melted chocolate chips into an even layer. Set the crust aside while making the coconut topping.

  8. Toast
    • unsweetened shredded coconut

    Toast the unsweetened shredded coconut in a dry saucepan over medium-low heat until golden. Stir frequently to prevent burning.

  9. Combine
    • maple syrup
    • canned coconut milk

    Combine 3/4 cup maple syrup and the canned coconut milk in the saucepan. Bring the mixture to a gentle boil.

  10. Simmer
    • vanilla extract
    • flaky sea salt

    Simmer the maple mixture until slightly thickened, about 5 to 7 minutes. Stir in 1 teaspoon vanilla extract and the flaky sea salt.

  11. Fold
    • unsweetened shredded coconut

    Fold the toasted shredded coconut into the warm maple caramel. Stir until all coconut is evenly coated.

  12. Spoon
    • Mini chocolate chips
    • Unsweetened coconut

    Spoon the coconut caramel over the chocolate layer. Spread it gently into an even layer.

  13. Melt
    • dark chocolate
    • Unsweetened coconut

    Melt the dark chocolate until smooth. Drizzle it in thin lines over the coconut topping.

  14. Chill
    • Mini chocolate chips

    Chill the bars until the chocolate is firm, about 30 minutes. Lift them from the dish and cut into 16 bars.

Samoa Cookie Bars by @halfbakedharvest

45 min

16 servings

🧈

130 g

Salted butter

🍁

500 ml

Maple syrup

🍦

18 ml

Vanilla extract

🥚

21 g

Egg yolk

🌾

210 g

Whole wheat flour

🫙

1.4 g

Baking powder

🧂

1.8 g

Salt

🍫

300 g

Mini chocolate chips

🥥

210 ml

Canned coconut milk

🥥

300 g

Unsweetened coconut

🍫

110 g

Dark chocolate

🧂

0.83 g

Flaky sea salt

Preparation Steps

  1. Step 1/14

    Preheat the oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.

    🍳8-inch square baking dish
    📜parchment paper

  2. Step 2/14

    Cream the softened salted butter with 1/4 cup maple syrup. Stir in the egg yolk and 1 teaspoon vanilla extract.

    🧈salted butter
    🍁maple syrup
    🥚egg yolk
    🍦vanilla extract
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/14

    Add the whole wheat flour, baking powder, and salt. Mix just until a soft dough forms.

    🌾whole wheat flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/14

    Press the dough evenly into the lined baking dish. Prick the surface lightly with a fork.

    🍳8-inch square baking dish

  5. Step 5/14

    Bake the crust until lightly golden at the edges, about 15 to 18 minutes. Remove the dish from the oven.

    🍳8-inch square baking dish

  6. Step 6/14

    Scatter the mini chocolate chips over the hot crust. Let them stand for 3 minutes to melt.

    🍫mini chocolate chips
    🍳8-inch square baking dish

  7. Step 7/14

    Spread the melted chocolate chips into an even layer. Set the crust aside while making the coconut topping.

    🍫mini chocolate chips
    🥄rubber spatula
    🍳8-inch square baking dish

  8. Step 8/14

    Toast the unsweetened shredded coconut in a dry saucepan over medium-low heat until golden. Stir frequently to prevent burning.

    🥥unsweetened shredded coconut
    🍲saucepan
    🥄wooden spoon

  9. Step 9/14

    Combine 3/4 cup maple syrup and the canned coconut milk in the saucepan. Bring the mixture to a gentle boil.

    🍁maple syrup
    🥥canned coconut milk
    🍲saucepan
    🥄whisk
    🥄measuring cups

  10. Step 10/14

    Simmer the maple mixture until slightly thickened, about 5 to 7 minutes. Stir in 1 teaspoon vanilla extract and the flaky sea salt.

    🍦vanilla extract
    🧂flaky sea salt
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/14

    Fold the toasted shredded coconut into the warm maple caramel. Stir until all coconut is evenly coated.

    🥥unsweetened shredded coconut
    🍲saucepan
    🥄wooden spoon

  12. Step 12/14

    Spoon the coconut caramel over the chocolate layer. Spread it gently into an even layer.

    🥄rubber spatula
    🍳8-inch square baking dish

  13. Step 13/14

    Melt the dark chocolate until smooth. Drizzle it in thin lines over the coconut topping.

    🍫dark chocolate
    🍲saucepan
    🥄rubber spatula

  14. Step 14/14

    Chill the bars until the chocolate is firm, about 30 minutes. Lift them from the dish and cut into 16 bars.

    🔪knife
    🪵cutting board
    🍳8-inch square baking dish

Composition

Ingredients

Types

Dairy, Sweeteners, Flavorings, Eggs, Grains, Leavening agents, Seasonings, Chocolate, Coconut products

Ingredients

Salted butter, Maple syrup, Vanilla extract, Egg yolk, Whole wheat flour, Baking powder, Salt, Mini chocolate chips, Canned coconut milk, Unsweetened coconut, Dark chocolate, Flaky sea salt

Notes

Salted butter (1 stick, at room temperature), Maple syrup (for the cookie layer, for the coconut caramel layer), Vanilla extract (for the cookie layer, for the coconut layer), Egg yolk (at room temperature), Unsweetened coconut (toasted, shredded), Dark chocolate (melted, for drizzling), Flaky sea salt (optional)

Allergens

Milk, Egg, Gluten, Wheat, Soy, Coconut

Dietetics

Dietary regimen

Vegetarian

Calories

462 kcal

Macro nutrients

Protein: 5g, Total fat: 26g, Saturated fat: 18g, Carbohydrates: 57g, Fiber: 5g, Sugars: 39g

Nutritional Information

Minerals

Calcium: 52mg, Iron: 3mg, Potassium: 244mg, Sodium: 176mg

Vitamins

Vitamin A: 74µg, Vitamin E: 1.1mg, Folate: 29µg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, wooden spoon, rubber spatula, 8-inch square baking dish, parchment paper, saucepan, whisk, knife, cutting board

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Holiday baking, Weekend baking, Party, Potluck, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Chewy, Crisp, Gooey

Flavors

Sweet, Chocolatey, Caramel-like, Coconutty, Buttery, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container in a cool, dry place.), fridge : 7 days (Store in an airtight container with parchment between layers.), freezer : 90 days (Wrap bars individually, then freeze in an airtight container. Thaw at room temperature.)