Description
Rich and chewy Ooey Gooey Samoas Blondies packed with caramel, chocolate, and coconut. An irresistible dessert bar twist on classic Samoas.
Ingredients
Scale
Blondies
- ½ cup butter, melted
- 1 cup light brown sugar, firmly packed
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
Topping
- 3 cups sweetened shredded coconut
- 15 ounces caramel chews, unwrapped
- 3 tablespoons milk
- ½ teaspoon salt
- 4 ounces chocolate almond bark
- 1 teaspoon vegetable shortening
Instructions
- Toast the coconut.
Preheat the oven to 350°F (175°C). Spread coconut on a baking sheet and toast for 5–8 minutes, stirring once halfway. Remove when lightly golden. - Make the blondie base.
In a large mixing bowl, combine melted butter and brown sugar. Stir until smooth, then add egg, vanilla, and salt. Mix in flour and stir just until combined. - Bake the blondies.
Line an 8×8 pan with parchment. Spread the blondie batter evenly and bake for 20–25 minutes or until golden at the edges. Let cool slightly. - Prepare the caramel topping.
In a saucepan over low heat, melt caramel chews with milk and salt. Stir until smooth and pour over the blondie base. - Add toasted coconut.
Press toasted coconut gently into the warm caramel layer. - Drizzle with chocolate.
Melt almond bark and shortening until smooth. Drizzle over the top using a spoon or piping bag. - Cool and cut.
Let bars set completely at room temperature or refrigerate for faster firming. Slice into squares and serve.
Notes
Toasted coconut enhances flavor dramatically—don’t skip this step.
For neater cuts, chill the bars for at least 20 minutes before slicing.
Almond bark melts smoother than chocolate chips and is easier for drizzling.