Samoa Brownies

In honor of girl scout cookie season, I bring you these irresistible Samoa Brownies :) The caramel/coconut topping to brownie ratio is 2:1 They are simple, rich and can feed a large group. They do take a bit of advanced planning because they need to be refrigerated 4-5hrs or up to overnight after you assemble the caramel/coconut topping on the brownies. Then, cut, drizzle, let chocolate set up. Then, they need to sit at room temperature 1 -2 hrs before serving to make sure caramel isn't too hard. They are worth it... trust me. Time it right and you'll be glad you made these!

Samoa Brownies

Ingredients:
1 recipe for brownies (9x13) or use a mix
3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. chocolate chips


Make Brownies:
Prepare brownie mix according directions and cool.

Toast Coconut:
Preheat oven to 400 degrees 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.


Melt Caramels:
In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.


Put it all Together:
Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.

Recipe Source: SixSistersStuff

Saltine Toffee Squares

How is it that we have a Thackeray & Family food blog without these treats?? I am not sure how we lasted so long. Lucky for you, I had some saltines that needed to go, FHE treats to prepare and a camera to snap some pictures. The perfect combo for a Thackeray Family recipe that NEEDS to be on here. :) And here it is...

Saltine Toffee Squares

Ingredients:
40(ish) saltines
1c. butter
1c. brown sugar
12oz milk chocolate chips, room temperature
chopped nuts (optional)

Directions:
Preheat oven to 350 degrees. Line a large rimmed cookie sheet with buttered foil. (I sprayed mine with cooking spray - worked great.) Fill with approximately 40 saltines.  Like so...

Next, take the butter and brown sugar and melt it in a saucepan on the stove. Bring it to a gentle boil. Once at a boil, drop heat to medium and boil for 3 minutes, stirring constantly. Pour over prepared crackers. Bake for 5 min. Immediately sprinkle the chocolate chips all over the toffee covered crackers. I let mine sit about 1 minute more in the oven with the door propped just to make sure the chips were soft. When they are soft. Spread them all over the toffee squares. If desired, which we did (except one row), sprinkle with nuts (we chose pecans). Like so...

Cut into squares while warm. I refrigerated our uneaten toffee squares for 30 min to get the chocolate to set up completely. I then stored them in an air tight container.

You are welcome! :)

Recipe Source: Rose Hicks