Samoa Brownies

March 6, 2012 at 7:30 pm | Posted in Uncategorized | 1 Comment
Tags: ,

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!

Homemade Samoa Bars

February 20, 2012 at 12:20 pm | Posted in Uncategorized | 2 Comments
Tags: , ,

I saw this recipe over at Baking Bites, and I thought – fabulous.  Let’s do this.

So, I did it.  Now I wish I could say, who needs Girl Scouts when you’ve got this recipe?  But you still need them.  These are very good, but not perfect.  The shortbread layer was a a little too thick for my liking, so it tasted more like a shortbread cookie with a coconut topping.  Still good though!

Cookie base:

  • 1/2 cup sugar
  • 3/4 cup butter, softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/4 tsp salt

Preheat oven to 350.  Line a 9×13-inch baking pan with aluminum foil.

In a large bowl, cream together sugar and butter, until fluffy.  Beat in egg and vanilla extract.  Gradually beat in flour and salt until mixture is crumbly, like wet sand.  Pour crumbly dough into prepapred pan and press into an even layer.  Bake for 20-25 minutes, until base is set and edges are lightly browned.

For the topping

  • 3 cups shredded coconut
  • 12-oz good-quality chewy caramels
  • 1/4 tsp salt
  • 3 tbsp milk
  • 10 oz. dark chocolate chips

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 shortbread base.  Using the spatula, spread topping into an even layer.

Let topping set until cooled.  When cooled, flip the bars over upside down and place them back in the pan, coconut side down.

Melt chocolate in a small bowl.  Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.   Pour the chocolate over the top (which is now the shortbread) – but save a little for drizzling over the bars.

Once the chocolate has cooled, flip the bars over and cut them into squares.

Drizzle with remaining chocolate.

Blog at WordPress.com.
Entries and comments feeds.