I know what you’re thinking, and don’t worry – I’m not going to get into that whole “Samoas vs. Caramel Delites” debate. I don’t care, you don’t care, and our taste buds certainly don’t care. Glad that’s settled.
It is that time of year, though, where the adorable little Girl Scouts come out in droves on a mission. Some can get quite savage – not gonna lie – but can you blame them? The competition is REAL.
One day I’ll pick my favorite little Sally in the neighborhood to be my supplier, but the other day I got a bit too desperate for my Samoa fix and took matter into my own hands. I think you know where I’m going with this.
Wish I would’ve thought to cut a hole in the middle and make this a giant Samoa Cookie Cake, right?!?
Here’s how to make these deliciously ooey gooey, messy-but-totally-worth-it Samoa Cake Batter Blondies.
- 1 box yellow cake mix *
- 1/4 cup canola oil
- 1 egg, beaten
- a splash – 1/4 cup milk
- 3/4 cup shredded coconut (I used sweetened because we ain’t skimping here)
- 11 oz package of caramel candies
- 1 tbsp heavy cream or milk
- 1/2 cup chocolate chips
* My favorite brand has always been Betty Crocker SuperMoist Yellow Cake Mix. It turns out to be the best texture and cake batter-y flavor!
- Preheat oven to 350 degrees.
- Put cake mix in a large bowl, then mix in the oil and egg.
- Add as little milk as possible slowly just until the batter is combined – you want the batter to remain as dense as possible!!!
- Place batter in a greased 8×8 pan or 8-inch cake pan. Bake for 25-28 minutes or just until the edges turn golden. Do NOT over-bake – it’s better to err on the side of under-baked (trust me).
- Set aside to let cool – DON’T cut it because the gooey center needs to set.
- Turn oven down to 325 degrees.
- Place coconut on a parchment-lined baking sheet and bake for 7-10 minutes (or until golden brown), tossing the coconut with a spatula midway. Set aside.
- Remove the blondie “cake” from the pan and place on a cooling rack or cutting board. The whole thing should come right out.
- In a microwave-safe bowl, microwave the caramels with milk or heavy cream for 1 minute, stir, then microwave for another minute. Stir until smooth.
- Spread the caramel over the top of the uncut blondie cake, then immediately top with the toasted coconut so it sticks.
- In another microwave-safe bowl, heat the chocolate chips for a minute and then stir until smooth.
- Drizzle chocolate over the blondies.
- Let everything set for about 20 minutes before cutting into 12-15 pieces.
Disclaimer: there is the possibility that these may hinder your love for Samoa Cookies just a bit. But at least now you can get your fix year-round.
I didn’t follow my own advice here and prematurely cut the blondies before the topping fully set (because I clearly needed the perfect amount of daylight for these photos), but I think you get the idea.
As always I would LOVE to see how these turned out if you make ’em! Give me a shoutout on Instagram @Hungry.Blonde 🙂
You can also find ALL of my Cake Batter Blondie/Brownie recipes here! xoxo GG