Caramel, chocolate and coconut? Yep! Now you can have the favorite flavors any time of year, not just Girl Scout Cookie time with these Samoa brownies.
1
box brownie mix, with ingredient needed to make brownies
3½
cups shredded coconut, toasted
2
(14-ounce) packages caramels, unwrapped
½
teaspoon salt
4
tablespoons milk
3
ounces semi-sweet chocolate
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.
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