Oh goodness… So sorry if you made a New Year’s resolution to eat super healthy and never eat sugar again because the next couple posts are not for you 😉 I made no such resolution and since I’m less than 6 weeks away from my due date I’m in no position to start losing weight! So… let the good times roll!!
You know those girl scout cookies, the samoa… well this is a copy of that in brownie form… oh yeah… they are amazing. If you are on a special diet just know this post will be around as long as the internet and I’m sure your diet won’t last that long so you can always check back, ha!
Start by baking up your favorite brownies. I did mine out of a box 🙂 They are gluten free and I haven’t attempted them from scratch yet. Feel free to use a box mix or make from scratch, you decide. My recipe only makes enough for an 8 x 8 pan but I’ll leave adjustment directions if you’re making a 9 x 13 pan below.
Anyway… make these and let them cool.
Toss a couple cups of coconut onto a baking sheet while your oven is still on from the brownies. Toast them for 2-3 minutes. Stir, then toast for another couple of minutes. Keep a close eye on this!! It will burn quickly!!
Sprinkle on the remaining coconut because it is just so pretty! Cover in plastic wrap and send to the fridge for a couple hours or overnight. This is the part where I got separation anxiety… that’s just so long!!
1 pan of cooled brownies, gluten free or regular
for 8×8 pan for 9×13 pan
1 bag caramels, unwrapped 2 bags caramels,unwrapped
2 Tbs milk 4 Tbs milk
1/4 tsp salt 1/2 tsp milk
2 cups sweetened coconut 3 1/2 cups sweetened coconut (1 bag)
1/4 cup chocolate 1/2 cup chocolate
Make brownies and cool. Heat oven to 400 and spread coconut out on baking sheet. Toast coconut for 2-3 minutes, stir then toast another 2-3 minutes. Don’t burn!! Unwrap caramels and put in large microwaveable bowl. Add milk and salt. Microwave 3-5 minutes, stirring every minute until smooth. Add coconut to caramel. Spread over cooled brownies. Place in fridge for a couple hours to set caramel. Remove bars from pan and place on parchment paper over cutting board. Using buttered knife cut and separate on paper. Melt chocolate and drizzle over brownies. Serve or chill until 30 minutes before serving.