I originally published this No Bake Samoa Cookies recipe back on March 13, 2014 — it was one of the very first recipes I ever posted here on The Recipe Rebel!

But now, 5 years later, I’m once again combing through the oldest recipes to see which need updated photos, which need to be retested, and which need to be trashed (yes, there have been a few!).

Nothing makes me happier than cleaning up this little corner of the internet and making sure that all of the recipes here are the best they could be.

So here we are! No Bake Samoa Cookies

The first time I made these according to the original recipe, I was blown away but how sweet they were.

And I’m not saying that as a positive thing.

Over the last 5 years I feel like my tastes have changed a lot, and I can’t handle sugar the way I used to.

Not because I’ve ever tried to cut out sugar (believe me!), just because I find myself leaning more towards fruity desserts or things that are not so sweet they give you a toothache.

I retested this recipe 3 times and I made some significant changes, so if there are any of you out there who enjoyed these previously, I hope you will enjoy the new and improved version just as well!

Tips for making these no bake cookies:

• Quick oats are smaller and will make the cookies less crumbly, but regular rolled oats should work if you’re in a pinch.
• You can swap out the flavor of pudding mix (though you’ll lose the “caramel” part of these samoa cookies!). I haven’t tested this recipe using sugar free pudding mix.
• I like to drizzle with dark chocolate, because I enjoy it over the more sweet chocolates, but any will work fine!
• I tried popping the pan into the fridge and the freezer to set more quickly, but I actually found they do best if you leave them to set, uncovered, at room temperature, for 2-3 hours, they dry out slightly and set without being sticky. With no bake cookies I really like to be able to hold them without half of the cookie staying on my fingers, and this was the best way to get them to set!

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No-Bake Samoa Cookies

No bake cookies made with butterscotch pudding, oats and coconut, topped with melted chocolate and toasted coconut: all the flavors of a Samoa cookie but so much easier!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 222cal

Author Ashley Fehr

Ingredients

Toppings

• 1/2 cup sweetened shredded coconut for toasting
• 1/2 cup dark or semisweet chocolate chips
• 1 tsp butter
• 1 tsp cream

For the cookies

• 1 1/2 cups granulated sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 box instant butterscotch pudding (4 serving size)
• 1 tsp vanilla
• 1/2 teaspoon salt
• 3 cups quick cooking oats
• 2 cups unsweetened shredded coconut

Instructions

Toppings:

• To toast coconut: Place coconut in a small, dry pan. Heat over medium heat, stirring occasionally (stir more frequently towards the end), until coconut is light golden brown. Set aside.
• To prepare drizzle: In a small bowl, melt together chocolate, butter and cream. I microwaved mine at 50% power for 25 seconds. Pour chocolate into a Ziploc bag to use for drizzle later.

Cookies:

• In a large pot, bring sugar, butter and milk to a boil over medium-high, stirring often. Boil for 2 minutes, stirring constantly.
• Turn off the heat and stir in the vanilla and salt. Add in the pudding mix, oats and coconut and stir until combined.
• Scoop onto wax-paper lined cookie sheets. Snip a tiny piece of the bag’s corner and drizzle with melted chocolate. Sprinkle with toasted coconut.
• Let set at room temperature for 2-3 hours, uncovered. Plate in an airtight container and store in the fridge for up to 1 week or in the freezer for up to 3 months. You can store them at room temperature for a few days, but I like them cold as they are a little firmer.

Notes

*This recipe is easily halved if you just want a few! The only trick thing is halving the pudding mix, which can be easily done if you have a kitchen scale.

Nutrition

Calories: 222cal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 119mg | Potassium: 112mg | Fiber: 2g | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

The post No Bake Samoa Cookies appeared first on The Recipe Rebel.

And by “new” I mean, in the last 2 or 3 years. Pinterest has changed my life in so many ways.

And so I’ve become a little obsessed.

There’s just nothing I don’t love about toasted coconut, chocolate and caramel.

And I basically come up with new recipes but taking concepts I really like and doing my best to apply them to everything. I guess in that way, I get myself into a bit of a food rut.

But no one around here seems to mind.

I started out with one of my favourite banana bread recipes. I reduced the sugar a bit (because I was going to be adding plenty of it back in with the chocolate and butterscotch chips!), I swapped out some of the all-purpose flour for whole wheat, and I swapped out the liquids for coconut milk. I also added more samoa flavour with butterscotch pudding mix and coconut extract.

I added copious amounts of chocolate chips and coconut to the top of the bread, and the coconut gets nice and toasty all by itself in the oven (no need for the extra step of toasting it!). And if you want to get a little ridiculous, feel free to give it a good coating of chocolate and caramel syrup right before you serve it.

Usually, I like to think of banana bread as a healthy snack. And I’m going to go ahead and do that again (I used 50% whole wheat flour, so that counts, right?), but you could easily serve this warm with a scoop of ice cream, and no one would be complaining.

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Samoa Banana Bread

Toasted coconut, caramel and chocolate make this banana bread so good, it could even be dessert tonight!

Course Bread and Baked Goods

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 244cal

Author Ashley Fehr

Ingredients

• 3 bananas mashed
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp coconut extract
• 3/4 cup coconut milk
• 1 nstant butterscotch pudding
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 cup chocolate chips
• 1/2 cup butterscotch chips

Garnish:

• additional chocolate chips
• 1-2 tbsp sweetened shredded coconut
• caramel sauce
• chocolate sauce

Instructions

• Preheat oven to 350 degrees F. Grease and flour an 8×5″ loaf pan.
• In a large bowl, mash bananas with a whisk. Whisk in brown sugar, eggs, vanilla and coconut extract.
• Stir in coconut milk with whisk.
• Add pudding mix, both flours and baking soda to the bowl and stir until just combined.
• Stir in chocolate and butterscotch chips. Be careful not to overmix.
• Spread into prepared pan and bake for 50-65 minutes, until a toothpick comes out clean or with moist crumbs. *If your bread is browning too quickly, cover loosely with a piece of greased tin foil for the second half of baking time.
• Let cool at least 10 minutes before removing from loaf pan. If desired, drizzle with chocolate and caramel sauce of choice.

Nutrition

Calories: 244cal | Carbohydrates: 43g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 157mg | Potassium: 210mg | Fiber: 2g | Sugar: 23g | Vitamin A: 80IU | Vitamin C: 2.7mg | Calcium: 29mg | Iron: 1.7mg

The post Samoa Banana Bread appeared first on The Recipe Rebel.