Friday, November 1, 2013

Samoa Cookie Brownie

Now I don't know about you but I have a big obsession with Samoa cookies.  So when I saw this recipe I was very over joyed and excited that I could turn it into a brownie!  These are amazing, they really are.  You can either put them in the fridge or leave them out.  If you do leave them out cut them while cold and then wrap them, like I did.  They are very sweet as well so a little goes a long way, in case you want to cut yourself a big piece get milk. 

I hope everyone had a great Halloween.  Now enjoy some more sweets.

Shortbread Crust
12 Tablespoons unsalted butter (1 1/2 sticks), cold and cut into cubes
3/4 cups powdered sugar
1 1/2 cups all-purpose flour
*1/2 teaspoon salt

Brownie Layer
1 package brownie mix
Water, oil, and eggs called for in the directions on the brownie box
1/4 cup hot fudge ice cream topping, straight from the jar, unheated

Coconut Topping
3 cups toasted coconut,
1 (17 oz.) jar caramel topping
1/2 cup chocolate chips

Preheat oven to 300. Cover baking sheet with parchment paper. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool.

Preheat oven to 350. Combine all crust ingredients and cut with pastry knife, or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch glass baking dish. Bake until lightly browned.

Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining.

When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart.

Pour coconut caramel mixture over brownies and gently spread evenly over the top. 

Place chocolate chips into bowl and microwave at 10 seconds at a time stirring until melted.  When melted take fork and dip it into chocolate and then splatter chocolate on top of the coconut mixture on the brownie.

I let these cool for a bit, probably half an hour, and then put them if the refrigerator to finish setting, after sneaking a taste, that is. They are super yummy warm, but cut much more neatly if you wait for them to set. 

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