No-Bake Samoas Cookie Granola Bars
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 mins
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Additional Time
1 hr 52 mins
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Total Time
2 hrs
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Servings
1 8x8 pan, about 12 bars
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Calories
268 kcal
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Course
Baked Goods
No-Bake Samoas Cookie Granola Bars
Description
This recipe blends melted coconut oil, light corn syrup, granulated and brown sugars, heated briefly to meld, then incorporates sweetened shredded coconut, quick-cooking oats, cinnamon, vanilla extract, and optional salt. The gradual addition of coconut and oats ensures the mixture binds properly, resulting in a sticky base that firms upon cooling.
Once combined, the mixture is pressed into a foil-lined, greased 8×8-inch pan and chilled until firm. Optionally, melted semi-sweet chocolate is drizzled over the bars before setting, adding a rich contrast reminiscent of Samoas cookies.
These granola bars do not require baking, making preparation quick and convenient. The texture is chewy with a balance of sweetness and subtle cinnamon spice, complemented by the coconut and oats' nuttiness. The recipe notes the importance of adding dry ingredients slowly to achieve the right consistency.
Ingredients
- ½ cup coconut oil melted or in liquid state
- ½ cup light corn syrup light in color – not lite; honey; or brown rice syrup or yacon syrup to keep vegan may be substituted
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 3 cups coconut sweetened shredded
- quick-cooking oats about 2 1/2 cups, certified gluten free
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch salt optional and to taste
- ½ cup chocolate chips melted for drizzling, optional, semi-sweet
Instructions
- Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a large microwave-safe bowl, combine oil, corn syrup, sugars, and cook on high power for 90 seconds. Stop and stir the mixture.
- Return bowl to microwave and cook for 90 more seconds. Stop and stir the mixture.
- Stir in shredded coconut, oats, cinnamon, vanilla, and optional salt. Note – when adding the shredded coconut and oats, add them slowly, bit by bit, rather than all at once. I found the measurements worked perfectly, but because coconut oil, coconut, and oats vary, add dry ingredients until mixture combines, noting it will be quite wet. It solidifies and firms up as it cools.
- Turn mixture out into prepared pan, packing it down with a spatula.
- Optionally, melt the chocolate in a small, microwave-safe bowl, about 1 minute on high power, or until chocolate can be stirred smooth.
- Even drizzle chocolate over bars. I followed the swirling pattern outlined here.
- Cover pan with foil to prevent frigde smells, and refrigerate until set and firm, about 2 hours. Slice bars into desired shapes. Especially in warmer months, I prefer to store the bars in the fridge rather than at room temperature so the coconut oil stays solid and bars are firmer. They will keep for up to up to 1 month in the fridge, or up to 6 months in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18x8 pan, about 12 bars
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 268kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 83mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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