Samoas are my favorite girl scout cookie. I have already made Samoa Bark and Samoa Cookie Bars. Both were delicious but I think I like these the best with the rich brownie bottom. We went to dinner at a friends house last weekend and I brought these along. The brownies are from www.hersheys.com and the tops are adapted from http://www.sixsistersstuff.com.
1 cup (2 sticks) unsalted butter
2 cups sugar
2 tsp vanilla extract
3/4 cup hershey's cocoa
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 box (1 sleeve) of Lorna Doone shortbread cookies
4 cups shredded coconut, toasted
2 bags 14 oz bags of caramels
4 tbsp milk
1/3 cup semi sweet chocolate chips, melted
Heat oven to 350 degrees. Spray a 13 x 9 x 2 pan with PAM.
Place butter in microwave safe bowl. Microwave at medium or melt setting for 2 minutes or until melted. Stir in sugar and vanilla. Add in eggs one at a time beating well after each addition. Add cocoa, beat until well blended. Add flour, baking powder and salt.
Pour into prepared pan. Bake for 25-30 minutes or until brownies begin to pull away from sides of pan.
Preheat oven to 400 degrees and spread coconut on baking pan. Cook for 2-3 minutes and flip coconut over and then cook for another 2-3 minutes until toasted.
In a large microwaveable bowl, add unwrapped caramels and milk and cook on medium heat for 3-4 minutes stirring occasionally. Cook until caramels are melted and smooth.
Take cookies out of sleeve and cut into chunks with a sharp knife. Add coconut and cookies to melted caramel and mix together. Spread mixture over cooled brownies.
Refrigerate for 2-3 hours or freeze for an hour. Melt chocolate chips in microwave on medium for 1-2 minutes. Stir until smooth. Drizzle over top. Let chocolate set. Cut into bars.
This is linked to www.somethingswanky.com, www.mizhelenscountrycottage, www.lemonsforlulu.comwww.mandatorymooch.blogspot.com., http://www.michellestastycreations.blogspot.com/, www.semihomemademom.com
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