Samoa Supreme Bar Cookies – a delicious recipe with shortbread cookie, butter, granulated sugar, light corn syrup, condensed milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan.
2
Break up shortbread cookies into big pieces and layer on top of the chocolate.
3
Toast Coconut (if needed) set aside.
4
Prepare topping.
5
In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
6
Heat to a full boil, stirring constantly with a wooden spoon.
7
Boil 3 minutes, stirring constantly.
8
Slowly pour in sweetened condensed milk, stirring constantly.
9
Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
10
Remove from heat.
11
Stir in vanilla.
12
Beat until creamy.
13
Immediately stir in toasted coconut and mix well.
14
Spoon mixture over shortbread cookies and spread.
15
Cool completely.
16
Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature.
17
Cut into squares.
18
Store in airtight container.
430
kcal
Calories
26
g
Fat
48
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 box shortbread cookie (or homemade), 6 tablespoons butter, 1/2 cup granulated sugar, 1/2 cup light corn syrup, and more.
Yes, Samoa Supreme Bar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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