Wednesday, May 22, 2013

Samoa Brownies

So I've been holding out on you guys. I've been MIA for 2 months, partly because I had been on bed rest since the end of March and was put on a strict diabetic diet at the end of my pregnancy. So my menu consisted of boring, protein-filled meals that I didn't need to share on this blog. Not much going on in the kitchen. However, the main reason I have been away was because I had finally given birth to another beautiful baby girl at the end of April. We're all pretty much still adjusting to the new little person in our household, but we couldn't be happier. My eldest daughter is the most excited to finally have a little sister.

I was previously warned that having 2 kids was going to be a lot different than it was when I only had 1. They were right. Aside from my own recovery after giving birth and the sleepless nights, there is so much more to juggle. But because I was so restricted with my diet for the past 2 months, I couldn't wait to get back in the kitchen and eat normally again. And you best believe that I have been saving up a ton of new recipes to try out. I have recently got into Pinterest and found great ideas from there, including this new recipe from Six Sisters' Stuff. It was the first thing I wanted to try out and I'm so glad I did. I love the Girls Scout Samoa cookies. In fact, I tried another version of a Samoas Bar when I first started this blog. So when I saw a brownie version of a Samoa, I had to give it a shot.

I used the brownie recipe from my Salted Caramel Pecan Brownies and they came out so good. You can also use a boxed brownie mix, but you know me and making things from scratch. This recipe was quite easy and I'm definitely going to make these again.

prepared brownie
1 3/4 cups shredded coconut
1 (14 oz) package caramels, unwrapped
1/4 tsp. salt
2 Tbsp. milk
1-2 oz semi sweet chocolate chips, melted

1) Prepare brownies according to instructions. Cool completely.

2) Preheat oven to 400 deg F. Place coconut on a baking pan. Bake for 2-3 minutes. Stir coconut. Bake for another 2-3 minutes until toasted. Watch closely to ensure it doesn't burn.

3) In a large, microwaveable bowl, add caramels, salt, and milk. Microwave on high for 3-5 minutes, stirring occasionally, about 45-60 second increments. Continue heating until caramel is melted and smooth.

4) Stir in toasted coconut. Spread over cooled brownie. Drizzle melted chocolate chips over brownies and refrigerate for 4-5 hours or overnight. When you're ready to cut, allow to sit at room temperature for about an hour to soften the coconut topping.