Description

Experience the irresistible blend of classic Samoas flavors with the comforting sweetness of apples in these delightful bars. A buttery shortbread crust is topped with tender, cinnamon-spiced apples in rich caramel, finished with toasted coconut and a decadent chocolate drizzle. This recipe offers a unique twist on a beloved cookie, perfect for any autumn gathering or cozy treat.

Ingredients

Scale

For the Buttery Shortbread Crust:
2 cups (240g) all-purpose flour
½ cup (100g) granulated sugar
¼ teaspoon fine sea salt
1 cup (226g) unsalted butter, very cold and cubed
1 teaspoon pure vanilla extract
For the Luscious Caramel Apple Filling:
6 medium-sized apples (mix of tart and sweet recommended)
2 tablespoons unsalted butter
½ cup (100g) granulated sugar
½ cup (110g) packed light brown sugar
½ cup (120ml) heavy cream, room temperature
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon fine sea salt
For the Golden Toasted Coconut Topping:
2 cups (160g) sweetened shredded coconut
For the Decadent Chocolate Drizzle:
1 cup (170g) semi-sweet chocolate chips
1 teaspoon coconut oil (optional)

Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper. Whisk together flour, granulated sugar, and ¼ teaspoon salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in 1 teaspoon vanilla. Press evenly into the prepared pan. Chill for 15-20 minutes. Bake for 18-22 minutes until edges are lightly golden. Let cool partially.
Prepare the Apples: Peel, core, and dice 6 medium apples into ½-inch cubes. Sauté apples in 2 tablespoons butter with 1 teaspoon cinnamon and ¼ teaspoon nutmeg for 8-10 minutes until tender-crisp. Set aside.
Make the Caramel: In the same skillet, heat ½ cup granulated sugar and ¼ cup water (or corn syrup) over medium-high heat until amber. Remove from heat. Carefully stir in 2 tablespoons butter and ½ cup brown sugar until melted. Gradually whisk in ½ cup heavy cream until smooth. Stir in 1 teaspoon vanilla and ⅛ teaspoon salt.
Combine Filling: Gently fold the sautéed apples into the caramel sauce. Ensure all apple pieces are coated.
Toast the Coconut: Spread 2 cups shredded coconut on a baking sheet. Bake at 350°F (175°C) for 5-8 minutes, stirring often, until golden brown. Watch closely to prevent burning. Cool completely.
Assemble the Bars: Spread the caramel apple filling evenly over the cooled shortbread crust. Sprinkle the toasted coconut generously over the filling and press gently.
Final Bake: Bake for an additional 20-25 minutes until the filling is bubbly and the coconut is deeply golden.
Cool Completely: Let the bars cool in the pan on a wire rack for at least 2-3 hours, or preferably overnight, until fully set. This step is crucial for clean slicing.
Prepare Chocolate Drizzle: Melt 1 cup semi-sweet chocolate chips with 1 teaspoon coconut oil (if using) in the microwave in 30-second intervals, stirring until smooth.
Drizzle and Set: Drizzle the melted chocolate over the completely cooled and set bars. Chill for 15-30 minutes until the chocolate is firm.
Slice and Serve: Use the parchment overhang to lift the slab from the pan onto a cutting board. Trim edges and cut into desired bar sizes.

Notes

Using a mix of tart and sweet apples provides the best flavor balance for your irresistible Apple Samoas.
Ensure butter is very cold for the shortbread crust to achieve a tender, flaky texture.
Do not stir the sugar once it begins boiling for caramel; gently swirl the pan instead to prevent crystallization.
Cool the bars completely before slicing to ensure they hold their shape.
Store leftover irresistible Apple Samoas bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert Bars
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: Approx. 300-350 kcal
Sugar: Approx. 25-30g
Sodium: Approx. 100-150mg
Fat: Approx. 15-20g
Saturated Fat: Approx. 10-12g
Unsaturated Fat: Approx. 5-8g
Trans Fat: 0g
Carbohydrates: Approx. 35-40g
Fiber: Approx. 2-3g
Protein: Approx. 3-4g
Cholesterol: Approx. 40-50mg

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