Here’s how we’re rollin’ today guys.

I get to be Hayley from The Domestic Rebel and I’m totally jazzed.

See, a few weeks ago, Back for Seconds came up with this super great idea to write a post and recipe inspired by a blogger friend.  We threw our names into a (virtual) hat, and I have to tell you–I was secretly wishing I drew Hayley’s name.  Not just because she makes about the best baked goodies ever, but because she’s totally cool and awesome and if I could go back and be 21 again, I’d want to be just like her.

But I realized after drawing her name, I had a huge problem. She has waaaaaaay too many recipes I want to make to choose just one.  Stuff like Monster Cookie Cups and Snickers Cupcakes and Snickerdoodle Donut Muffins…so Hayley??  Umm, be prepared to see about a million of your recipes pilfered over here, ‘mmkay?

After the inital panic wore off, I decided I’d make something using coconut.  And since I’ve never had Almond Joy candy pieces before (it’s a travesty, I know), I decided to go with Hayley’s Almond Joy Blondies.

Now, I suppose I could have changed this recipe around some, or gone off on my own and made something “inspired” by Hayley…but since I’m pretending to be her and all, I pretty much just followed her recipe spot-on.  The only changes I made were baking mine in two 8-inch round pans rather than a 9×13 pan, and using white chocolate chips instead of regular chocolate.

And let me tell you: these bars were amazing.  Seriously. Amazing.

I ate practically half of one of the pans while I was setting up my “photo shoot” and the other half the next morning for breakfast.  The other pan I sent with the Tall Boy to work pronto so I didn’t eat it also.  I totally would have done it, too.  I have no willpower.

Especially when chocolate and coconut are involved.

See those little Almond Joy candy pieces poking out from inside the blondies? They were taunting me, ya’ll.

I had to eat ’em.

Almond Joy Blondies
 
Ingredients
  • 1 package yellow cake mix
  • 2 eggs
  • ½ cup oil
  • 1½ cups shredded coconut, divided
  • 1 package Almond Joy candy bites
  • ½ cup white chocolate chips
Method
  1. Preheat oven to 350.
  2. Mix cake mix, eggs, and oil. Stir in 1 cup coconut and three-quarters of the package of Almond Joy candies until combined.
  3. Press dough into a 9x13 pan (or two 8" round pans) and bake 15 to 18 minutes, or until golden brown. Cool completely in the pan.
  4. Meanwhile, toast the remaining coconut until lightly golden and fragrant (toast in an even layer at 300 degrees, flipping coconut every so often until done). Cool slightly.
  5. Melt the white chocolate chips until smooth and melted. Drizzle it across the cooled bars and top immediately with the shredded coconut and remaining candy bit pieces. Allow to set, about an hour, then cut into bars. Store airtight for 1-2 days.

Wanna see the other blogger switch-ups?  Of course you do–they’re awesome!  Check ’em out!

Crazy for Crust inspired by Kitchen Meets Girl
Back 4 Seconds inspired by Crazy for Crust
The Domestic Rebel inspired by Sally’s Baking Addiction
Sally’s Baking Addiction inspired by Back for Seconds

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!