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Samoa Bark Recipe
Ben Carraoli

Samoa Bark Recipe

I have to admit, I’m a huge fan of Samoa Girl Scout Cookies. There’s just something about the combination of chocolate, caramel, and toasted coconut that instantly brings back childhood memories. Waiting for cookie season always feels too long, so I decided to create a homemade version—Samoa Bark recipe.
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Total Time 1 hour
Servings: 12
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Semi-sweet chocolate chips – 2 cups
  • Vegetable oil – 1 teaspoon.
  • Chocolate Chex cereal – 4 cups.
  • Caramel bits – 1 cup
  • Heavy whipping cream – ¼ cup
  • Sweetened shredded coconut – 1 cup

Method
 

  1. Start by preheating your oven to 350°F. Spread the shredded coconut evenly on a baking sheet and bake for about 10 minutes, tossing halfway through. Toasting gives the coconut a golden color and nutty flavor that really elevates the bark. I always watch it closely because coconut can burn quickly.
  2. Combine semi-sweet chocolate chips with vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until smooth and glossy. I like to set aside three-quarters of this chocolate for the base and keep the rest for drizzling on top later.
  3. Line a baking sheet with parchment or a silicone mat. Spread the first layer of melted chocolate evenly, then sprinkle the Chex cereal on top. Press gently to help it adhere without crushing the cereal. This creates a sturdy and crunchy base for the caramel and coconut layers.
  4. In a separate bowl, combine caramel bits with heavy cream. Microwave in 30-second intervals, stirring until smooth and creamy. Pour the caramel evenly over the chocolate and cereal base. The key is to spread it gently to avoid breaking the cereal layer.
  5. Top the caramel layer with toasted coconut, spreading it evenly. Drizzle the remaining melted chocolate over the top. For a clean drizzle, I pour the chocolate into a Ziploc bag, snip a tiny corner, and carefully create thin lines.
  6. Place the bark in the refrigerator for at least 30 minutes to set the chocolate. Once firm, break it into pieces with your hands or a sharp knife. Each bite combines crunchy chocolate, gooey caramel, and nutty coconut perfectly.

Notes

  • I always monitor coconut while toasting; a minute too long can burn it.
  • Using a silicone mat ensures easy removal without breaking the bark.
  • A Ziploc bag drizzle technique keeps the chocolate looking neat and professional.
  • Press Chex lightly into chocolate so they stay embedded but remain crunchy.
  • Chill in the fridge for faster setting, but letting it sit at room temperature for a few minutes before serving softens the caramel beautifully.