Samoa Brownies Recipe 445

Steps:

• 1. Prepare and bake your brownies as directed on your brownie box in a 9x13 baking pan and letchill 2. Spread your coconut out on a baking sheet 3. Toast your coconut by baking on 350 for about 10 minutes (or until your coconut turns golden brown) 4. In a microwave safe dish, cook your 13.4oz of La Lechera and 1/4 cup evaporated milk for 2­3 minutes and mix 5. Now combine your coconut and caramel mix and mix well 6. Pour your caramel mixture over your cooked brownies 7. Now melt your chocolate chips in a microwave safe dish on 50% power for 3-­4 minutes, stirring every 40 seconds until melted 8. Pour your melted chocolate into a zip lock bag, cut the tip off the corner and begin drizzling your chocolate over your caramel covered brownies 9. Set in the fridge for about 30 minutes and enjoy!

Steps:

• Prepare brownie mix according to box directions and cool. Preheat oven to 400°F 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. 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. Add coconut and mix together. Spread over cooled brownies. Melt the chocolate in the microwave, drizzle over the coconut layer. Refrigerate 4 to 5 hours, or overnight. Remove at least 1 hour from the fridge before cutting. Remove the brownies about 20 to 30 minutes before serving, so the caramel will soften just a bit.

Steps:

• Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
• Make brownie batter as directed on box; fold in chopped shortbread. Spread in pie plate. Bake about 50 to 60 minutes or until brownie is just set in center; top should be firm with a little give beneath the surface. Cool 15 minutes before topping.
• Meanwhile, in microwavable bowl, microwave caramel and whipping cream in 30-second intervals, stirring between each, until caramel is smooth and spreadable. Spread over brownie; sprinkle with coconut. Drizzle melted dark chocolate over top. Serve with ice cream.

Steps:

• Prepare brownie mix according to box directions and cool.
• Preheat oven to 400 degrees. Spread coconut on baking pan and toast 2-3 minutes. Stir and toast another 2-3 minutes watching to make sure it doesn't burn.
• In large microwavable bowl add caramels, salt, and milk. Cook on high 3-5 minutes stirring occasionally. Cook until caramel is melted and smooth. Add coconut and mix together. Spread over cooled brownie. Refrigerate 4-5 hours or overnight. Remove 1 hour before cutting. Cut into bars & drizzletop with melted chocolate.
• Store in refrigerator but remove from refrigerator 20-30 minutes before serving or caramel will be hard.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mix oats, flour, brown sugar, and baking soda together in a large bowl. Stir in melted butter. Measure 1/3 of the oat mixture into a separate bowl; stir in chopped cookies. Reserve for the topping. Press the remaining oat mixture into the baking pan.
• Bake in the preheated oven until set, about 10 minutes. Cool for 5 minutes.
• Meanwhile, melt butter and 1/2 of the dark chocolate in a heavy 1 1/2-quart saucepan over low heat. Stir until smooth. Remove from heat and cool to lukewarm.
• Stir brown sugar and vanilla into the melted chocolate mixture. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
• Whisk flour, cocoa powder, salt, and baking powder together. Stir into the chocolate mixture. Stir in remaining dark chocolate. Spread brownie batter over the baked oat base. Sprinkle with reserved topping.
• Bake until the center is set and the topping has turned golden brown, 25 to 28 minutes. Do not overbake. Cool completely before cutting into bars.