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

Samoa Brownies
  • 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
  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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