SAMOA BROWNIE BARS
If you like samoa girl scout cookies you will love this bar. Gooey and good
Provided by barbara lentz @blentz8
Categories Cookies
Number Of Ingredients 14
Steps:
- Spread coconut out on parchment lined baking sheet and bake at 350 degree for 20 minutes stirring often.
- combine crust ingredients incorporating the butter in with your fingers. Press into bottom of 9 x 13 pan. Bake until lightly browned about 10 minutes
- Make the brownie mix as directed add the hot fudge topping. Pour over crust and bake until done. about 25 minutes.
- Meanwhile heat caramel on stove until runny add coconut. Spread over brownie layer.
- Melt chocolate chips with heavy cream and drizzle over top. Cut into squares when cool
SAMOA BROWNIE BARS
Make and share this Samoa Brownie Bars recipe from Food.com.
Provided by heatherhopecs
Categories Dessert
Time 1h10m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300. Cover baking sheet with parchment paper or aluminum foil. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring/flipping every 5 minutes to make sure coconut browns evenly. Once done, put into a bowl so that coconut doesn't continue to brown. Set aside to cool.
- Preheat oven to 350. Combine butter, sugar, salt, and flour 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 baking pan. 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. Make sure to follow the high altitude directions if you live at high altitude. 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 a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars.
- Cool for 30 mins, then refrigerate for another hour to set. Cut and serve.
Nutrition Facts : Calories 519.2, Fat 26.4, SaturatedFat 16.7, Cholesterol 23.2, Sodium 310.6, Carbohydrate 71.9, Fiber 3.6, Sugar 11.2, Protein 4.7
SAMOA® CRUNCH BROWNIES
A wonderful way to use extra Girl Scout cookies. Samoas® add a tasty crunch to an otherwise smooth brownie layered in between an oatmeal cookie base and a Samoa® topping.
Provided by CHICAGOCOOKS22
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h10m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 48 g, Cholesterol 62.1 mg, Fat 21.4 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 10.7 g, Sodium 143.1 mg, Sugar 27.1 g
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- Preheat oven to 350°F. Spray an 8x8" pan with oil and line with parchment paper so that it hangs over the edges.
- In a microwave safe bowl, melt the butter and chocolate chips (stir every 30 seconds until melted, ~1-2 minutes total).
- In a medium bowl, mix the coconut, sweetened condensed milk, and powdered sugar together with a spatula until well combined.
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- 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.
- Turn oven up to 350 degrees and grease a 9x13 baking dish. Combine all crust ingredients and cut with pastry knife, or mix with mixer or food processor until coarse pea-sized lumps form. Press into prepared baking dish. Bake for 8-10 minutes.
- Meanwhile, prepare brownie batter according to package directions. Stir in chocolate chips. Pour over shortbread crust and bake according to box directions and toothpick test comes out mostly clean.
- In a small bowl combine caramels and milk. Heat in the microwave in 30 second intervals stirring in between until melted. Place toasted coconut in a large bowl and add the caramel stirring well to combine.
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