Chocolate Samoa Dessert Lasagna

4.92 from 12 votes

Chocolate Samoa Dessert Lasagna

This Samoa Dessert Lasagna brings the flavors of the classic Girl Scout cookie to life with a baked shortbread crust, coconut caramel, no-bake chocolate cheesecake, and whipped cream.

It’s rich and decadent, so smaller slices go a long way. I slice this into 24 servings because it is almost as rich as a candy bar.

Prep Time1

Cook Time20

Total Time1 20

Course: Desserts

Cuisine: American

Keyword: chocolate lasagna, chocolate samoa dessert lasagna, dessert lasagna, samoa cheesecake bars

Servings: servings

Author: Dahn Boquist

Ingredients

For the Shortbread Layer:

1 cup butter, slightly softened (2 sticks; 226 grams)
⅓ cup brown sugar 70 grams
⅓ cup granulated sugar 67 grams
1 teaspoon vanilla extract
¾ teaspoon salt
2 cups all purpose flour 240 grams

For the Coconut Caramel Layer:

1 can sweetened condensed milk 14 oz; 397 grams
1-½ cups brown sugar 300 grams
1-¼ cups heavy cream
12 tablespoons butter
1 teaspoon salt
2 teaspoons vanilla extract
2 cups toasted coconut flakes reserve ½ cup for topping

For the No-Bake Chocolate Cheesecake Layer:

1-¾ cups heavy cream 398 grams
16 ounces cream cheese softened (2 blocks)
¾ cup powdered sugar 85 grams
1 teaspoon vanilla extract
A pinch of salt
4 ounces dark chocolate melted

For the Sweetened Whipped Cream Layer:

1-¼ cups heavy cream
¼ cup powdered sugar adjust to taste
1 teaspoon vanilla extract

For the Toppings:

Reserved toasted coconut flakes about ½ cup
Reserved caramel thinned with a bit of heavy cream if needed
Chocolate syrup store-bought is fine

Instructions

Make the Shortbread Layer

Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper.
Combine the butter, brown sugar, granulated sugar, vanilla, and salt in a mixing bowl. Beat until well combined.
Add the flour and beat until just combined.
Tap the dough into the 13 x 9 inch pan and break the clumps up so it is evenly distributed. Then use your hands to press it down into an even layer. Place the crust in the freezer for about 30 minutes or until firm.
Bake the chilled crust for 17 to 22 minutes or until golden brown.

Prepare the Coconut Caramel Layer

In a heavy-bottomed saucepan over medium low, combine condensed milk, brown sugar, cream, butter, and salt. Heat until the butter is completely melted.
Increase the heat to medium high and bring to a gentle boil. Cook, stirring frequently, until the mixture reaches 225°F to 229°F on a candy thermometer, about 20 minutes. For a firmer set caramel layer, cook the mixture to 232°F but it will be more difficult to slice.
Remove from heat, add vanilla, then stir in 1-½ cups of toasted coconut flakes, reserving ½ cup for topping.
Spread the coconut caramel mixture evenly over the cooled shortbread crust. Allow to cool completely. Reserve a few tablespoons of the caramel for drizzling over the top.

Make the No-Bake Chocolate Cheesecake Layer

Melt the chocolate in the microwave in 10 to 15 second intervals, stirring between zaps. Set aside to cool down a bit.
Add 1-¾ cups of heavy cream to a mixing bowl. Beat to stiff peaks then set the bowl aside.
In a separate mixing bowl, beat the cream cheese, powdered sugar, vanilla, and salt until smooth. Beat in the melted chocolate until fully incorporated.
Gently fold the whipped cream into the chocolate cream cheese mixture until smooth and light.
Spread the cheesecake layer evenly over the cooled coconut caramel layer.

Prepare the Sweetened Whipped Cream Layer

In a large bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread the sweetened whipped cream over the chocolate cheesecake layer.

Add the Toppings

Sprinkle the reserved toasted coconut flakes over the whipped cream layer.
Thin the reserved caramel with a bit of heavy cream if it has thickened too much. Drizzle the caramel over the top, followed by a drizzle of chocolate syrup.

Chill and Serve

Refrigerate the dessert lasagna for at least 2 hours, or until fully set.
Using the parchment overhang, carefully lift the dessert out of the pan and transfer it to a cutting board.
Slice with a sharp knife, wiping it clean between cuts for neat slices.

Notes

To melt the chocolate, give it a rough chop and place it in a microwavable dish then zap it in the microwave for about a minute or two but stop every 30 seconds to give it a stir.
To toast the coconut, spread it out on a baking sheet and place in a pre-heated oven at 350° for 8 to 10 minutes until golden (stir the coconut around about half way through)
Use parchment paper to line the pan, leaving an overhang so you can lift it out later..
Allow each layer to cool or set completely before adding the next.
A candy thermometer is key for the caramel, cook it just enough to hold its shape but not so firm that cutting becomes tricky.
Whip heavy cream straight from the fridge, and chill your mixing bowl to get stiff, stable peaks.
For neat slices, warm a sharp knife under hot water, dry it off, and cut through the layers cleanly.
Save some caramel for the final touch: Thin it with cream if needed, then drizzle over the whipped cream layer

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