Layered Samoa Brownies

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 20 oz Caramel
  • 1/2 cup Cocoa
  • 2 3/4 cups Flour
  • 1/4 cup Milk chocolate chips
  • 1/2 cup Powdered sugar
  • 3/4 tsp Salt
  • 1 tbsp Shortening
  • 2 cups Sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 4 cups Coconut, toasted

• Dairy

  • 1 3/4 cups Butter
  • 2 tbsp Milk

Found on chef-in-training.com

Description

Ingredients

• ¾ cups butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 1½ cups flour
• ¼ teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1½ teaspoons vanilla
• ½ cup cocoa
• 1⅓ cups flour
• ½ teaspoon salt
• 4 cups toasted coconut
• 20 ounces caramel, I use Peters caramel that comes in a 5 pound block, but you can also use 20 ounces caramel cubes and melt according to package directions
• 2 Tablespoons milk
• ¼ cup milk chocolate chips
• 1 Tablespoon shortening

Directions

• Preheat oven to 350 degrees F.
• Spray 9x13 pan with cooking spray.
• In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.
• Dump dough into prepared pan and press evenly over the bottom.
• Bake at 350 degrees F 10 minutes.
• While the cookies are baking, cream butter and sugar together in a large mixing bowl. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t over beat.
• Remove from oven and spread brownie batter over the top of the shortbread cookie and return to oven for 24 minutes.
• Remove from oven and let cool completely.
• Melt caramel and milk and in microwave in 1 minute increments until smooth.
• Stir in toasted coconut.
• Spread over cooled brownies.
• In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Drizzle over caramel.