It is that time of year again. The time for Girl Scout Cookies. If you don’t like Girl Scout Cookies we can’t be friends. Sorry, just can’t do it. We ordered 4 boxes of cookies from our neighbors. 2 boxes of thin mints and 2 boxes of Samoas. Cliff said I have maxed out my yearly budget for cookies. Whatever you say, husband. I have been anxiously awaiting my cookie delivery all week. Our doorbell rang twice on Sunday and I ran to the door expecting my delivery. Nope, no cookies. Don’t worry though, I got my call today. They are in. Thank God!
Kelly and I are always looking for a new way to incorporate the flavors found in Samoa cookies. Whether it be cupcakes or dip you really can’t go wrong with coconut, caramel, and chocolate. These granola bars were super easy to make and tasted great. It is so nice to have a little something sweet to grab before heading to work. We made these last Saturday and they are still nice and fresh. It seems like there is a lot of coconut but it is a perfect amount; not too over powering. If you love Samoas as much as we do then this is a must make!
Here is what you’ll need
Combine the sugars, corn syrup, and coconut oil
Add in the dry ingredients
Press into a pan
Drizzle with chocolate
Coconut and chocolate really is a match made in heaven!
- 1/2 cup coconut oil
- 1/2 cup light corn syrup
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 cups sweetened shredded coconut
- 2 1/2 cups quick-cook oats
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch salt
- 1/2 cup semi-sweet chocolate chips
- Line an 8 x 8 baking dish with foil or parchment, grease.
- In a large microwave safe bowl combine the oil, corn syrup, and both sugars.
- Microwave on high for 90 seconds.
- Stir and repeat.
- Add the coconut, oats, salt, vanilla, and cinnamon.
- Mix well.
- Press into the pan.
- Melt the chocolate chips in the microwave at 30 second intervals until melted.
- Drizzle over bars.
- Refrigerate for at least 2 hours.
- Cut into bars.
