Samoa Brownies

March 6, 2012 at 7:30 pm | Posted in Uncategorized | 1 Comment
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After making homemade Samoa bars, I had all the ingredients left to make another batch, but wanted to try something different.  The coconut/caramel layer was without a doubt the best part of the bars, so why not recreate that layer – on top of brownies?!  Right?  Right.

So you need:

  • 1 regular package of brownie mix (the kind for an 8×8 or 9×9 pan, except you’re going to spread it thin) plus ingredients as needed on package
  • 3 cups shredded coconut
  • 12-oz good-quality chewy caramels
  • 1/4 tsp salt
  • 3 tbsp milk
  • 1/2 cup chocolate chips

Following the directions on the package, make the brownies and bake in a 9×13 pan.  Set aside to cool.

Preheat oven to 300.  Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.  Cool on baking sheet, stirring occasionally.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.  Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.  When smooth, fold in toasted coconut with a spatula.

Put dollops of the topping all over the brownie layer and spread into an even layer.

Melt chocolate chips and drizzle over coconut layer.

Cut into squares of deliciousness!

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  1. Other recipes for this say to refrigerate for 4-5 hrs. Does this recipe need to be refrigerated?

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