Caramel Stuffed German Chocolate Brownies

• Vegetarian

• Refrigerated

  • 4 Egg yolks

• Canned Goods

  • 1 Can Evaporated milk

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 Box Brownie mix
  • 1 package Caramels
  • 3 oz Chocolate pieces, semisweet
  • 3/4 cup Granulated sugar

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Coconut
  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk

Found on frugalmomeh.com

Description

Ingredients

• 1 Box Brownie Mix, prepared as batter or 1 Recipe Brownie Batter
• 1 package (340g) Caramels
• 2 tbsp milk
• 1 Can evaporated Milk
• 1/2 Cup Butter
• 4 Egg Yolks, Slightly beaten
• 3/4 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 2 Cups shredded Coconut
• 1 cup chopped pecans
• 3 Oz Semisweet Chocolate pieces
• 1 tbsp coconut oil

Directions

• Preheat oven to 350 degrees F. Prepare a 9 inch pan by lining it with parchment paper. Melt Caramels in a microwave safe bowl with milk in 45 second increments until melted and smooth. Set aside. Pour in 1/3 of brownie batter into the pan and level it out with a spatula. Carefully pour caramel sauce over brownie batter then spoon the remaining brownie batter over the caramel sauce and carefully level it out. Bake in middle of the oven for 33-34 minutes, or until a toothpick inserted comes out clean. Set aside to cool in pan. Meanwhile, in a medium saucepan mix the evaporated milk, butter, egg yolks, granulated sugar and brown sugar over medium-low heat, stirring constantly until slightly thickened (about 8 minutes.) Stir in coconut and pecans then remove from the heat and allow the mixture to cool slightly before pouring over the baked brownies, smoothing it out with a spatula. In a small bowl, melt the chocolate and coconut oil in 45 second increments until melted and smooth. Using a spoon, drizzle the chocolate over the top of the coconut mixture. Allow to completely cool before serving.