Easy No-Bake Samoa Cookies: Just 6 Ingredients!
No-Bake Samoa Cookies are a knock off of the iconic Girl Scout Samoas, introduced in 1975 and second in popularity only to Thin Mints.
How did these caramel-coated, coconut-sprinkled, chocolate-drizzled yumsters get their name? There are at least two theories.
The first presumes the cookies are a namesake for the Polynesian island of Samoa. Its tropical climate ensures that coconut – one of the cookie’s ingredients that ensure its distinctive taste – is one of its top exports.
Another theory taps into the colloquial “S’More,” an abbreviation for “give me some more of those yummy caramel-coconut-chocolate delights.” But you and I both know that “S’More” is already well-represented in Cookie-Dom, and in fact the Girl Scouts birthed their own S’More Cookie so the name was already taken.
The Girl Scout version is molded in the shape of a ring. This super-easy no-bake cookie recipe is a series of layers. Pop the pan into the fridge when you’re done and then slice them in 20-30 minutes (if you can wait that long.)
Prep time: 15 minutes
Chilling time: 15-30 minutes
Makes about 24-36 bars, depending on how you cut them
Ingredients
4 tablespoons (½ stick) butter or margarine
1 10-ounce bag marshmallows (6 cups)
5 cups crisp rice cereal (such as Rice Krispies®)
3 cups coconut, divided
2 cups (16 ounces) caramel sauce or caramel toping
2 cups (12 ounces) semi-sweet chocolate chips
Directions for No-Bake Samoa Cookies
- Line a 13 x 9 baking pan with aluminum foil or parchment paper. Let liner drape over ends of pan. Spray the liner with vegetable spray. Set aside.
- In a large mixing bowl, combine cereal and 1 cup coconut. Set aside.
- In a medium bowl, combine caramel sauce and 2 cups coconut. Set aside.
- Melt butter in a saucepan on the stovetop. Add marshmallows, stirring until mixture is completely melted. Pour marshmallow mixture into cereal mixture and stir until combined.
- Set chocolate chips in a microwave-safe bowl. Cook in the microwave on high at 30 second intervals, stirring after each interval, until chips are melted. (More about melting chocolate chips here.)
- Layer the bars: pour ¾ of the melted chocolate into the bottom of the pan. Spread the chocolate evenly with an angled spatula. Press half of the cereal mixture over the chocolate. Spread caramel-coconut mixture over the cereal. Press remaining cereal mixture over caramel. Drizzle remaining chocolate over cookie surface.
- Place baking pan in the refrigerator for 20-30 minutes to set. Lift ends of the liner from the pan and set bars on a cutting board. Use a long bread knife to cut bars into 2-inch squares.
- Store bars in an airtight container with waxed paper in between layers.
Special Baking Tips for No-Bake Samoa Cookies
Use wet fingers to spread cereal mixture for best results.
Press down each cereal mixture layer with the heel of your hand or a waxed paper-covered pound box of butter.
Save mess when you pour extra melted chocolate into a Ziploc bag, cut off a corner, and drizzle chocolate.
Get more easy no-bake cookie recipe ideas on our Pinterest board.
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