Samoa Brownies

February 21, 2013 in chocolate

Last year when Girl Scout cookies started showing up in grocery store parking lots around here, we were doing last minute preparations for deployment. I cannot tell you how many boxes we went through during that time. We were literally eating them for dinner because everything was so hectic. Plus we had a constant stream of soldiers in our house and they, like everyone else in the world, love some Girl Scout cookies. I probably bought 30 boxes.

This year? I bought 2. And they’re still sitting in the pantry. Apparently we burned ourselves out last year.

I couldn’t resist an excuse to make these Samoas Brownies though. And they’re super simple because they start with a boxed mix (or your favorite homemade recipe!) and then they’re topped with a caramel and coconut topping. After all that sets, you drizzle a teeny bit of chocolate on top.

Nicole made a Samoa Cocktail! No lie.

One year ago: Chocolate-Covered Strawberry Pie
Three years ago: Marbled Rye Bread
Four years ago: Sticky Chinese Chicken Wings

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Samoa Brownies

Ingredients

1 box of brownie mix, prepared and cooled (or your favorite recipe prepared)
3 1/2 cups shredded coconut
(2) 14 ounce package of caramels, unwrapped
1/2 teaspoon salt
4 tablespoons milk
3 ounces semi-sweet chocolate

Instructions

  1. Preheat oven to 400F and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn.
  2. In a large, microwaveable bowl, add unwrapped caramel, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Microwave until all the caramel is melted and smooth.
  3. Add coconut to the caramel and stir together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting.
  4. Put chocolate in a microwave-safe bowl and microwave for 30 second increments, stirring after each one, until melted and smooth. Drizzle over cut bars.
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