It’s the time of the year where you can’t seem to walk out of a grocery store without running into a table full of girl scout cookies that are begging to come home with you. I have a hard time resisting myself, which is why I started making a homemade version of my favorite Samoas cookies to curb my craving without an ounce of guilt! I love making homemade sweet treats like this at home to keep in the fridge for my afternoon sweet tooth attacks! Having homemade treats prevent me from eating something I will regret later and the best part is they taste amazing too! My four ingredients samoas bars are going to be the key to you staying strong this girl scout cookie season and you are going to love how easy they are to whip up!
Everybody has their favorite girl scout cookie right? You are either team thin mint or on the complete other side of the spectrum. Sure I love a thin mint, but samoas are they way to my heart. The toasted coconut and chewy texture dipped in chocolate just make me a very happy girl. I am all about the texture of a cookie and these bars mimic the traditional samoas texture perfectly! I like to store them in the fridge or the freezer for a little afternoon treat served with a cup of coffee or hot tea!
Made with just four ingredients, these samoas bars couldn’t be easier to make and are sweetened only with dates and then are drizzled with dark chocolate. They aren’t too sweet and the dates keep them nice and chewy and delicious!
Confession…I could eat half of these bars by myself no problem. I wont, but I could because they are just that good! You can also make them into cookies by rolling them into balls and then flattening, but I find it easier just to press into bars!
You do you friend, but whichever way you plan to make them, run to the store (or probably just to your pantry) and grab these ingredients to make my four ingredient homemade samoas bars ASAP! You are going to love them, I can promise you!
7 oz. Unsweetened Coconut
15 Pitted Medjool Dates + water for soaking
1 Tsp. Coconut Oil
1/2 Cup Dark Chocolate Chips
Preheat oven to 325 degrees and spread coconut onto a parchment lined baking sheet.
Bake for 10-15 minutes until coconut just gets light brown in color. (Watch this carefully because the coconut will burn easily.) Let the toasted coconut cool.
Cover dates with water and then bring to a boil on the stove. Turn off and let sit for 5 minutes until dates soften just slightly. Let the dates cool slightly and remove from liquid.
Add toasted coconut and dates to a food processor along with 2 tablespoons of the liquid used to soak the dates.
Pulse until the coconut date mixture just comes together. Add more date liquid if needed for consistency. You will know they are the right consistency when you form a ball and it sticks together.
Press the dough into a 9 x 13 pan lined with parchment paper.
Melt chocolate and coconut oil in a microwave safe bowl, stirring every 30 minutes until chocolate is melted and smooth.
Drizzle on top of the pressed bars and place into the freezer for at least 30 minutes.
Cut into bars and store in the refrigerator or freezer in an airtight container.
Now you can satisfy your girl scout cookie cravings all year long with this easy recipe! Happy cookie bar making guys! You can thank me for this one later!