It’s becoming evident that I have a thing for treats inspired by Samoa Girl Scout cookies like this Samoa Cheesecake Dip. Seriously, I just cannot help myself! Chewy caramel, chocolate, toasted coconut, shortbread… seriously, what’s not to love (unless you are my husband who just cannot handle coconut)? This dessert dip is no exception. I wanted to create a dip with chewy bits of caramel running through it rather than adding caramel sauce straight to the base as flavoring so I came up with Rolos which bring both chocolate and caramel to the mix. Originally I thought I would save some time and used mini Rolos, so that I didn’t have to unwrap them, but they didn’t work as well as I would have liked. I ended up with thick circular discs of chocolate that didn’t break up right when I added them. It didn’t matter what speed or length of time I beat them for, they just didn’t break down. So I went back to the drawing board performed a highly scientific experiment to check out the differences between regular Rolos and Mini Rolos, and tried the dip again using regular Rolos and it worked just like I wanted it to. The chocolate shell is much thinner on regular Rolos which allows them to break up and mix into the dip better and there is actually more caramel which makes the flavor even better. There are so many dipping options, pretzels, nilla wafers, graham crackers, apple slices… what would you dip?
- 8 oz. cream cheese
- 1/2 cup butter
- 3/4 cup powdered sugar
- 2 Tablespoons brown sugar
- 1/4 teaspoon vanilla
- 20 Rolos cut into fourths
- 3/4 cup toasted coconut plus some for garnishing
- caramel ice cream topping optional for garnish
On high, beat cream cheese until smooth and creamy. Scrape sides of mixing bowl, add butter and cream until smooth. Add powdered sugar, brown sugar, and vanilla, and mix until combined. Add chopped Rolos and beat on high until the candy breaks up and is evenly distributed throughout dip. Make sure to use a spatula to scrape the sides down, especially to keep caramel from sticking to the bottom of the bowl. Gently stir in toasted coconut. Before serving, drizzle with caramel ice cream topping and extra toasted coconut (optional). Serve immediately or store in fridge. For best results, let dip stand at room temperature for about fifteen minutes to soften. Enjoy with apple slices, vanilla wafers, graham crackers, or pretzels. Enjoy!