Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies are a drool-worthy combination of coconut, caramel, and chocolate.

This Toasted Coconut Pecan Caramel Sauce is the best caramel sauce you will ever have… ever. It’s epic! Paired with these Girl Scouts® Caramel & Coconut Blondies from Pillsbury, you’ll have a dessert that’ll have you salivating even after your last bite. For all you Samoas lovers out there, these blondies and caramel sauce were made just for you.

Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies are a drool worthy combination of coconut, caramel, and chocolate.

A sincere thanks to Pillsbury for inspiring this recipe and collaborating with A Dash of Sanity on this post. I love working with brands like Pillsbury that make my life a little sweeter.

All of us, regardless if you were a Girl Scout or not, have a love for their cookies. I mean, come on, the combinations of chocolate & peanut butter or caramel & coconut or lemon & shortbread are ones that we all love and know. Every year we anxiously await the knock on the door from those adorable and persistent little girls, eager to share their sweetness, and I am not talking about their smiles, but their delicious Girl Scout cookies.

Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies are a drool worthy combination of coconut, caramel, and chocolate.

While a young girl, I always wanted to be a Girl Scout and wear that “so cool” uniform, and of course, sell cookies. Unfortunately, I didn’t get to have that experience, so I’ve made up for it by the over-abundance of Girl Scout cookies I buy each year. If you follow A Dash of Sanity, you know I have a few Girl Scout cookie inspired recipes.

Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies are a drool worthy combination of coconut, caramel, and chocolate.

Today I’ve teamed up with Pillsbury to share with you their Girl Scouts® Caramel & Coconut Blondie Mix that makes these delicious bars. Friends, they taste just like the real Samoas! No kidding. My husband was a little weary, but after they came out of the oven and cooled, I gave him a sliver to sample and his reaction was, “Wow, they are spot on.  These taste just like Samoas!” I tried a piece and instantly agreed. They are oh, so good! The best news now is you can have these all year long – no waiting for the “special” time of year.

Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies are a drool worthy combination of coconut, caramel, and chocolate.

The Toasted Coconut Pecan Caramel Sauce is really easy to make and pairs amazingly well with the blondies (or you can even drink it straight from the jar, which I caught my husband doing – and I may or may not have done the same). It’s so easy and ready in just 20-minutes. Just a few simple ingredients and 12 minutes to toast the coconut & pecans and you have a sauce that you’ll want to drench over everything from fruit, to ice cream, to cake. Or just devour it by the spoonfuls.

Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies are a drool worthy combination of coconut, caramel, and chocolate.

Friends, I can’t wait for you to try this Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies. You are going to love them!
XOXO San

How do you make Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies?

Prepare Girl Scouts® Caramel & Coconut Blondie Mix according to package directions. Bake and set aside to cool.

Prepare pecans and coconut.

Preheat oven to 325 degrees.

Add chopped pecans to a baking sheet and bake for 5 minutes. Then add shredded coconut to the pan as well and bake for another 7-10 minutes. Remove from oven and set aside.

While coconut and pecans are baking prepare caramel sauce.

 In a medium saucepan combine butter, brown sugar, water, and salt. Place over medium-high heat and constantly stir until butter melts.

Once butter has melted, reduce heat to medium and bring to a rolling boil for 5 minutes, stirring occasionally so that it doesn’t overflow the saucepan.

After caramel has boiled for 5 minutes remove from heat and stir in coconut milk and vanilla extract.

Let the caramel rest 10 minutes to thicken. Add coconut and pecans and stir together to combine.

 Slice bars into 9-12 servings, and drizzle the Toasted Coconut Pecan Caramel Sauce over the top. Grab and spoon or fork and devour.

Another great topping is a scoop of vanilla ice cream!

Be sure to try my other Girl Scout Cookie inspired recipes, like my Thin Mint Ice Cream Cupcakes, or my Copycat Tagalong Cookies.

Pin this to your favorite Pinterest board for later.

Toasted Coconut Pecan Caramel Sauce pinterest image

Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies

Prep: 10 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 15 minutes
Servings: 10
Calories: 552 kcal
Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies are a drool-worthy combination of coconut, caramel, and chocolate.

Ingredients
 

  • 1 Pillsbury Caramel & Coconut Blondie Mix + ingredients listed on the package
  • 1/2 cup pecans chopped
  • 1/2 cup coconut shredded
  • 3/4 cup unsalted butter
  • 1 1/2 cups light brown sugar firmly packed
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare Girl Scouts® Caramel & Coconut Blondie Mix according to package directions. Bake and set aside to cool.

Toasted Pecans and Coconut

  • Preheat oven to 325 degrees.
  • Add chopped pecans to a baking sheet and bake for 5 minutes. The add shredded coconut to the pan as well and bake for another 7-10 minutes. Remove from oven and set aside.
  • While coconut and pecans are baking prepare caramel sauce.

Caramel Sauce

  • In a medium sauce pan combine butter, brown sugar, water, and salt. Place over medium-high heat and constantly stir until butter melts.
  • Once butter has melted, reduce heat to medium and bring to a rolling boil for 5 minutes, stirring occasionally so that it doesn't overflow the sauce pan.
  • After caramel has boiled for 5 minutes remove from heat and stir in coconut milk and vanilla extract.
  • Let the caramel rest 10 minutes to thicken. Add coconut and pecans and stir together to combine.
  • Slice bars into 9-12 servings, and drizzle the Toasted Coconut Pecan Caramel Sauce over the top. Grab and spoon or fork and devour.
  • Another great topping is a scoop of vanilla ice cream! Enjoy!

Notes

Caramel Sauce recipe adapted from Carlsbad Cravings
Calories: 552kcalCarbohydrates: 66gProtein: 1gFat: 32gSaturated Fat: 18gCholesterol: 83mgSodium: 202mgPotassium: 82mgSugar: 52gVitamin A: 425IUVitamin C: 0.2mgCalcium: 40mgIron: 0.9mg
Tried this recipe?Let us know what you think!

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