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
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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!
Sophia @ NY Foodgasm says
March 26, 2014 at 10:58 amSoooo decadently delish! LOVE this! I made Saoma Truffles recently, great minds think alike!
Jasey says
March 27, 2014 at 8:52 amSophia, I’ll have to check out those truffles!
Serena | Serena Bakes Simply From Scratch says
March 26, 2014 at 1:20 pmThis dip has my name all over it! Who can pass on anything related to Girl Scout Cookies! Love it and pinned it for later!
Jasey says
March 27, 2014 at 8:51 amSerena, I know, I often think, “You had me at Girl Scout!”
Kelly says
March 26, 2014 at 2:14 pmThat looks and .. sounds? reads?.. so dog gone good! The caramel dripping down the side of the bowl is just too much – I want to get my finger over there to scoop it up! Thanks so much for sharing!
Jasey says
March 27, 2014 at 8:51 amThanks, Kelly, it was certainly a fun recipe to create!
Carrie @ poet in the pantry says
March 26, 2014 at 9:02 pmWhat a neat idea! Love this new way of capturing the essence of a Samoa!
Jasey says
March 27, 2014 at 8:49 amThanks, Carrie, I love twisting desserts into new creations, especially brownies!
Jamie @ Love Bakes Good Cakes says
March 27, 2014 at 12:29 amThis sounds sooooo good!
Jasey says
March 27, 2014 at 8:48 amThanks, Jamie, I see that cake that you’ve just posted on Facebook – seriously yum! I have a hummingbird cake bar recipe that I love for when I don’t need a spectacular layer cake:)
Kate says
March 27, 2014 at 6:08 amJasey, this looks DELICIOUS! I love cheesecake.
Jasey says
March 27, 2014 at 8:47 amKate, it would be great for a bridal shower 😉 I love dessert dips because you can have as much, or as little as you want. Sometimes, I don’t want an entire piece of cheesecake, but wouldn’t mind a bite or too. And my husband doesn’t always love it when I assume his piece is up for grabs if I want to sneak a bite away.
Angie | Big Bear's Wife says
March 27, 2014 at 10:19 amThere are only a few things that I can “handle” coconut in haha but I would eat this! It looks awesome!
Lisa says
March 27, 2014 at 8:39 pmI can’t begin to express how much I LOVE your recipes! I have tried so many, always great!
Can’t wait to try this one next… 🙂
Jasey says
March 27, 2014 at 9:57 pmLisa, I can’t begin to tell you how much that means to me! Thank you so much for being part of JCD!
Joanne T Ferguson says
March 28, 2014 at 1:49 amG’day! have this on my list for my next party! Thank you!
Cheers! Joanne
Jasey says
March 28, 2014 at 9:12 amJoanne, I think so too! I can’t think of a better way to kick things off!
Jaime says
March 30, 2014 at 5:16 pmOMG. This is pure EVIL and I want it in my life! LOL. I think I have to make it this weekend.
*pinned*
Jasey says
March 30, 2014 at 7:21 pmJaime, at least it is delicious evil :)! Enjoy!!!