Toasted Coconut Pecan Caramel Sauce & Girl Scouts® Caramel & Coconut Blondies are a drool-worthy combination of coconut, caramel, and chocolate.
Prep Time 10 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10
Calories 552kcal
Author Sandra
Ingredients
1Pillsbury Caramel & Coconut Blondie Mix + ingredients listed on the package
1/2cuppecanschopped
1/2cupcoconutshredded
3/4cupunsalted butter
1 1/2cupslight brown sugarfirmly packed
2tablespoonswater
1/4teaspoonsalt
1/2cupcoconut milk
1teaspoonvanilla 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!