Samoa Bark
Author: Nikki
This Samoa Bark has everything you love about the favorite cookie: shortbread cookies, chocolate, caramel and coconut. It is all combined to make a delicious bark that will be gone in seconds! The texture, flavor, and ease make it highly addictive and perfect year round!
  • 8 ounces Ghirardelli melting chocolate wafers
  • ¾ cup toasted coconut
  • 14 Lorna Doone cookies
  • 9 ounces Peter's caramel, 1 teaspoon water
  1. Line a cookie sheet with parchment paper. Set aside.
To toast coconut:
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheet with foil.
  3. Place coconut on cookie sheet and bake for about 8 to 12 minutes until golden brown. (Stir frequently and keep a close eye, especially toward the end to avoid burning.)
Samoa Bark Assembly
  1. Break Lorna Doone cookies in small bite size pieces, set aside
  2. Melt Peter's caramel and water in a microwavable bowl in 30 second increments, stirring in between.
  3. In a microwavable bowl, melt chocolate in 30 second increments until melted, stirring in between each increment.
  4. Reserve ¼ cup chocolate for the final drizzle and spread remaining melted chocolate onto parchment paper into about an 8'x6' rectangle.
  5. Sprinkle cookie chunks over the chocolate.
  6. Sprinkle coconut over cookies.
  7. Drizzle the caramel over coconut.
  8. Drizzle remaining chocolate over caramel in ziz-zag lines.
  9. Place bark in the freezer for 10 minutes.
  10. With a long knife cut bark into irregular pieces.
Recipe by Chef in Training at