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The Boat Shed KitchenThe Boat Shed Kitchen
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    • Dinner
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    • Shrimp
    • Soup
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    • Camping & Outdoor Cookout Meals
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    • Flavorful Curry Recipe
    • Great for Kids
    • Grilled Summer Favorites
    • Healthy Oatmeal Recipe
    • Homemade Ice Cream Recipe
    • Make-at-Home Copycats
    • Simple & Cozy Thanksgiving Recipes
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    • Sweet & Simple Mother’s Day Recipes
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The Boat Shed KitchenThe Boat Shed Kitchen
Trang chủ » Recipes » Samoa Bark

Samoa Bark

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This Samoa Bark is inspired by the beloved Girl Scout Samoa cookies—layered with gooey caramel, toasted coconut, and rich chocolate, it’s a no-bake treat that’s both indulgent and incredibly simple to make.

If you love sweet-salty, chewy-crunchy combos, this bark is your dream come true.

Perfect for holidays, gifting, bake sales, or just a snack attack.

Why You’ll Love This Samoa Bark

Tastes like Samoa cookies – but even easier to make

No baking required – just melt, layer, and chill

Only 5 main ingredients – pantry staples you might already have

Great for gifting – break into pieces and wrap up for friends

Make-ahead friendly – stores beautifully in the fridge or freezer

Kid-friendly recipe – fun to make together!

What You’ll Need (Ingredient Highlights)

Semi-sweet chocolate chips – the bark base and drizzle

Caramel candies – melted for that chewy layer

Sweetened shredded coconut – toasted until golden and fragrant

Sea salt (optional) – adds a subtle balance to the sweetness

Pro Tips Before You Start

Use a double boiler or microwave in short bursts to melt chocolate gently

Toast the coconut for deeper flavor and crispiness

Line your pan with parchment for easy release

Chill each layer briefly to keep things neat and layered

Don’t skip the drizzle – it gives that classic Samoa look

How to Make Samoa Bark

Toast the coconut
Preheat oven to 350°F.

Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally until golden brown. Let cool.

Melt the chocolate base
In a microwave-safe bowl, melt 2 cups chocolate chips in 30-second intervals, stirring until smooth.

Pour into a parchment-lined 9×13” pan and spread evenly.

Refrigerate until firm (about 15–20 minutes).

Melt the caramel
In a saucepan over medium-low heat, melt unwrapped caramel candies with evaporated milk, stirring constantly until smooth.

Layer the caramel and coconut
Spread melted caramel over the firm chocolate base.

Sprinkle toasted coconut evenly over the caramel layer and press down gently.

Drizzle with more chocolate
Melt remaining 1/2 cup chocolate chips and drizzle over the top.

Refrigerate until fully set.

Break into pieces
Once chilled and firm, remove from the pan and break or cut into bark-sized pieces.

Store in an airtight container.

What to Serve It With

Coffee or espresso – balances the sweetness

Vanilla ice cream – for an over-the-top dessert

Fruit platter – for contrast

Glass of milk – a classic pair

Holiday cookie tray – alongside fudge, brittle, or shortbread

Variations / Substitutions

Use dark chocolate for a richer flavor

Swap caramel candies with homemade caramel sauce

Add crushed shortbread cookies for a cookie base

Use coconut flakes instead of shredded coconut

Top with chopped nuts like almonds or pecans

Storage & Leftovers

Fridge: Store in an airtight container up to 2 weeks

Freezer: Freeze for up to 2 months, separated by parchment

Make-ahead: Perfect to prepare in advance for parties or holidays

Room temp: Okay for a few hours, but best kept chilled

FAQs

Can I use homemade caramel?
Yes! Just make sure it sets firm enough to hold shape.

Can I make this dairy-free?
Try dairy-free chocolate and coconut milk caramel.

Do I need to toast the coconut?
Highly recommended—it adds depth and texture.

Can I skip the second chocolate drizzle?
You can, but the drizzle completes the “Samoa” look and adds flavor.

What’s the best way to cut the bark?
Use a sharp knife or simply break it apart by hand.

Can I make this in a smaller pan?
Yes—use an 8×8” pan for thicker layers.

How long does it need to chill?
About 1 hour total for all layers to firm completely.

Final Thoughts

This Samoa Bark is everything you love about Samoa cookies in bark form—gooey, chocolatey, coconutty goodness with just the right crunch.

It’s fast, foolproof, and dangerously delicious. You’ve been warned!

The Boat Shed Kitchen

Samoa Bark

This homemade Samoa Bark is a no-bake treat layered with melted chocolate, gooey caramel, and crunchy toasted coconut—finished with a drizzle of more chocolate. It’s the easiest way to enjoy that classic Samoa flavor in every bite!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings: 20 pieces
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cups semi-sweet chocolate chips for base
  • 11 oz caramel candies unwrapped
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup semi-sweet chocolate chips for drizzle

Method
 

  1. Toast coconut at 350°F for 5–7 min. Cool.
  2. Melt 2 cups chocolate, spread into 9x13” pan. Chill.
  3. Melt caramel with milk until smooth. Spread over chocolate.
  4. Sprinkle toasted coconut on top. Press gently.
  5. Drizzle with melted 1/2 cup chocolate.
  6. Chill, break into pieces, and serve.
  7. See full steps with tips & photos → https://theboatshedcafe.com/samoa-bark/

Notes

  • Use a good-quality chocolate for best flavor and snap.
  • Add a sprinkle of sea salt on top for a salty-sweet twist.
  • Store leftovers in the fridge in an airtight container.

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