I don’t know if you know this or not, but my husband is six years older than me.
For most of our relationship, I haven’t noticed the six year difference. I’m an old soul and plus, we don’t talk about age a whole lot because that is just a weird thing to talk about.
The only time I’ve ever really noticed the age thing is when he doesn’t know the characters on Saved by the Bell or something because he was already in college when I was 12.
Also, that’s kind of creepy, but I try not to think about it.
But recently, the difference has become more glaring. I don’t know if it’s because he’s quickly approaching 40 or I’m just in a weird denial of my own age, but I’m like dude…we are old.
So now I get all super paranoid about things and when he has trouble figuring out the television remote or falls asleep before 9 pm my life basically flashes before my eyes.
Also, one day he told me that we should go see the movie Last Vegas and I was like, “NEVER. WE WILL NEVER SEE THAT MOVIE EVER”. But between you and me, it looked kind of cute.
I’m just not ready to be that woman who goes to the theater to see a Michael Douglas movie. I’M JUST NOT.
Don’t get me wrong — I don’t want to be young anymore.
Young people can have their late nights and uncomfortable shoes, thankyouverymuch.
But it’s hard when you catch yourself telling your kid, “just wait until you have kids of your own…YOU’LL UNDERSTAND” and then you’re like DUDE — I’M THAT PARENT.
Next thing you know, I’ll like scotch and hard candies and use a tip calculator.
So, that’s where I am in life.
I’m avoiding tip calculators and Michael Douglas like the plague. Sue me.
But, I still have to help my husband with the remote. Why do they have to come with so many buttons nowadays?
Believe it or not, these Samoa Blondies are super simple to throw together. A chewy blondie base with mini chocolate chips is topped with caramel, toasted coconut, and a drizzle of dark chocolate.
What’s not to love?
- 12 TBS salted butter, melted and slightly cooled
- 1 1/2 cups packed dark brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 2/3 cup mini chocolate chips
- 11 oz bag caramel bits (found in the baking aisle -- alternately, you could use unwrapped caramels)
- 3 TBS heavy cream
- 1 1/2 cups coconut, toasted
- 16 oz dark chocolate melts or almond bark (I used Ghiradelli chocolate melts and LOVE them)
- Preheat oven to 350. Line a 9x13 pan with foil and spray with nonstick spray and set aside.
- In a medium bowl, combine flour and baking powder; set aside.
- In the bowl of a mixer, beat melted butter and brown sugar on medium speed until combined. Beat in eggs, one at a time. Add vanilla. With the mixer on low, slowly add the flour mixture until combined. Fold in mini chips and spread into bottom of prepared pan (it will be thick -- you may need to pat it with your hands).
- Bake for about15-20 minute or until toothpick inserted in center comes out clean (keep an eye on it and do not overbake or they will be dry). Let cool for about 30 minutes.
- In a microwave safe bowl, combine caramel bits and cream. Heat in the microwave, stopping to stir every 30 seconds until smooth and combined. Stir in coconut and spread over bars. Let cool.
- Melt chocolate according to package directions. Drizzle over bars. Let chocolate set, then cut and serve.
Store uneaten bars in the refrigerator.
To toast coconut, place coconut in a cold pan on the stove. Turn burner to medium low and stir constantly until golden in color. Remove from heat and let cool.
I hope you love these Samoa Blondies — they are so simple, but super fun and yummy!!
Have a great Wednesday!!