Samoa Cheesecake Bars

It's your favorite coconut, caramel, and chocolate Girl Scout Cookie - in a cheesecake bar! This prize-winning recipe includes actual Girl Scout cookies (optional) for extra flavor and crunch.

A few cookie seasons ago, Mr B and I had the opportunity to judge a local Girl Scout Cookie Bake-off. The competition was open to any Girl Scout from our community, and the theme required some type of Girl Scout cookie be included in the recipe.

Samoas (or Caramel DeLites as they are known in some parts of the country) are the inspiration for this recipe. Covered with caramel, coconut, and dark chocolaty stripes like the cookie that inspired them, and topped with real chopped GS cookies, these cheesecake bars were the grand prize winner in the Bake-off!

You may be asking - Do I need real Girl Scout cookies to make these cookie bars?

Nope: the GS cookies are totally optional. As a former GS Leader of 20+ years, I am all for supporting Girl Scouts when and if you can. That said, I've adapted this recipe to include a number of variations and substitutions, including for the Girl Scout cookies.

Jump to:

• Samoa Cheesecake Bar Ingredients
• How to Make Cheesecake Bars
• Substitutions
• Variations
• Top Tip: When to Cut the Bars
• Equipment
• How to Store Cheesecake Bars
• More Girl Scout Recipes
• Samoa Cheesecake Bars

Samoa Cheesecake Bar Ingredients

• Oreos: You can use any chocolate cookie (i.e., Hydrox or store-brand Oreos). You will need approximately 2 cups of crumbs.
• Coconut: Use sweetened shredded coconut.
• Chocolate chips: We recommend using semi-sweet chocolate chips, but you can use any regular-size baking chips you want. (Do not use mini-chips: they don't melt well.)
• Cream Cheese: Use regular or light cream cheese. (This recipe has not been tested using non-fat cream cheese.)
• Caramels: Use 11 ounces of caramel squares.
• Samoas: The Girl Scout cookies in this recipe give the cheesecake bars a welcome crunch, much like pretzels bits in a cookie. You can sub in any similar store brand (Keebler, Clover Valley, Great Value, to name a few all have some variation), or leave them out entirely.
• Sugar: Use granulate white sugar.
• Cream: Use heavy cream, regular cream, half-and-half, or whole milk.
• Butter: Use salted butter.
• Eggs
• Vanilla

See recipe card for quantities.

How to Make Cheesecake Bars

Oreo Crust

Preheat oven to 350°F (175°C). Prepare a 9x13 baking pan (or 8x8, or 9x9) by lining it with parchment paper or aluminum foil.

Crush the Oreos into fine crumbs using a blender cup, food processor, or a rolling pin.

Press cookie mixture into the bottom of the pan and bake for 10-12 minutes. Remove from oven and cool completely.

Cheesecake Layer

Using an electric mixer, beat the cream cheese, egg, sugar and vanilla together until smooth and creamy.

Spread cream cheese mixture over the prepared crust. Bake for 30-35 minutes or until cheesecake is set.

The cheesecake below developed an enormous air bubble late in the baking process, which made for an uneven top. If this happens to you, don't worry: Just pop any bubbles when you take it out of the oven and allow it to cool. Any surface imperfections will be totally covered by the caramel and coconut layers.

Cool the baked cheesecake layer for 1 hour.

Caramel Layer

Unwrap the caramels.

Place the caramels and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring each time. Do this until the caramel is smooth and completely melted.

Pour and spread the warm caramel over the cheesecake layer.

Crunchy, Chucky Layer

Toast the coconut using one of the following three methods.

Oven: My favorite way to toast coconut is in the oven. Spread the coconut in an even layer over a large baking sheet and bake at 325°F (163°C) for 5-10 minutes. Stir every few minutes ensure even toasting and color. This method yields the best, crispy, aromatic coconut.

Microwave: Place the coconut in a microwave-safe dish, and microwave on high for 4-5 minutes, stirring every minute. This method toasts the coconut effectively, but it remains moist and chewy.

Stovetop: Spread coconut in a large skillet and heat it over medium-low heat, stirring constantly until evenly browned. If you use this method, do not turn you back on the coconut: it can go from barely brown to black and burned in seconds.

Sprinkle the toasted coconut over the warm caramel. Distribute the chopped Samoas over the top of the coconut.

Refrigerate the bars for 2 hours.

Chocolate Drizzle Layer

The next step is to either (a) drizzle the bars with chocolate and then cut them, or (b) cut bars and then drizzle them with chocolate. Either way works; it just depends on how soon you plan to eat them. (See our Top Tip for more.)

Place the chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring each time. Do this until the chocolate is smooth and completely melted.

The chocolate in this recipe is not only a delicious element; it also performs a vital function: it helps to hold the toppings down.

Drizzle the melted chocolate over the bars. Refrigerate for about 10 minutes before serving, or until the chocolate is set.

Hint:: Use a reusable freezer bag to drizzle the melted chocolate.

I like to use a large drinking glass to hold the empty bag, with the sides folded over the rim to keep the mouth of the bag open. Then I have two hands free to fill the bag.

Once the chocolate is in the bag, cut a very small hole on one corner, and move the bag quickly as you gently squeeze the chocolate out.

Substitutions

• Samoas: The Girl Scout cookies in this recipe give the cheesecake bars a welcome crunch, must like pretzels bits in a cookie. In this recipe, the cookies can be left out entirely, or you can sub in a store brand. (Keebler, Clover Valley, Great Value, to name a few all have some Samoa variation.)
• Chocolate chips: You can use any chocolate chips you like, including white chocolate chips. (Do not use mini-chips: they don't melt well.)

Variations

That last, chunky layer is where you can get creative. Instead of chopped Samoas, sub in:

• Raspberries: We love the combo of caramel and raspberries! Using raspberries in this recipe is delicious, but it only works if you plan to eat the bars within 24 hours. After that the raspberries start to look a little sad. (They still taste good though!)
• Pretzels: That sweet and salty combo is so tasty!
• Your favorite cookie!

Top Tip: When to Cut the Bars

The problem with cutting these bars ahead of time is that the caramel layer has the habit of slumping in the moist, cool refrigerator, which can make the bars go from rich and moist to sad and soggy. (Even soggy they are delicious, but...)

If you plan to serve these bars immediately, cut the bars before you drizzle them. This will give them a nice, finished presentation, and they can be serve as individual portions.

If you plan to eat the bars over the course of a few days, drizzle the bars as a whole unit, and then cut them as you eat them.

Equipment

This recipe can be made in a number of pan sizes; however, we recommend using a quarter-sheet pan (9x13). Its lower profile makes layering the ingredients easier, and the bake is seems even.

The layers are slightly thinner using the ¼-sheet pan than when you use a smaller pan, but we enjoy that element. If you like thick, chunky cheesecake bars, use an 8x8 or 9x9 pan.

How to Store Cheesecake Bars

Once the bars have been drizzled with chocolate, it's safe to keep them out on the counter for about 6 hours, but after that, they should be refrigerated.

Cheesecake bars can be covered and stored in the refrigerator for up to a week.

More Girl Scout Recipes

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