I came across this recipe and traced it back to Jasey’s Crazy Daisy delightful blog. Her recipes won’t disappoint any sugar addicts out there. Be sure you pay her a visit and tell her Project Queen sent you!
Two weeks ago my husband broke down at the grocery store and bought a box of Samoa cookies from the darling Girl Scouts, in which 3 of us devoured in 5 minutes flat! Last weekend I started thinking about the stinkin’ sweet Somoa cookies from the weekend before (are you following me?). I decided I needed to make something like them for Sunday night family dinner.
These did not disappoint any of us! They were BETTER than the Girl Scout Samoa’s, especially when they were cold – right out of the refrigerator. Worth every single BIG OL’ FAT calorie!
Samoa Brownie Cookie Bars
12 Tablespoon unsalted butter (1 1/2 sticks), cold and cut into cubes
3/4 cups powdered sugar
1 1/2 cups all-purpose flower
*1/2 teaspoon salt
*If you don’t have unsalted butter, use salted butter and leave out the 1/2 teaspoon salt.
1 package brownie mix (I used Betty Crocker’s Dark Chocolate Brownie)
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… I used Mrs. Richardson’s)
Coconut Caramel Layer:
3 cups toasted coconut
1 (17 oz.) jar caramel topping
(I used Mrs. Richardson’s Butterscotch Caramel)
1/2 cup chocolate chips
Preheat oven to 300 degrees F. 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 a 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.
Once shortbread is lightly brown, pour brownie batter over the 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. Hint: Keeping the coconut/caramel mixture warm will help it to spread evenly over the brownies without tearing them.
Once brownies are done, pour coconut caramel mixture over them and gently spread.
Place chocolate chips into a zip-lock baggie and put into a microwave for 20 second intervals, squishing chocolate chips to help them melt and become smooth. When melted and smooth, snip a tiny piece off of the corner of the bag and drizzle over the bars. Cool and cut.