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