Samoa Brownie Bars
This Samoa brownie bars recipe will appeal to shortbread lovers and those who enjoy brownies, caramel and toasted coconut, too. The lightly salted, buttery shortbread forms the perfect base for a brownie layer and the coconut-caramel layer that is drizzled with chocolate. Next time you aren’t sure what bar recipe to make for your family or holiday get-together, prepare this brownie bar recipe because it will please everyone you serve it to due to the multiple flavors. When it comes down to it, this treat is perfect for any time of the year. This easy and delicious dessert is sure to be a crowd-pleaser.
Brownie recipes are a favorite among many households because they are dense and chocolatey. Christy, the author of ‘The Girl Who Ate Everything’ recipe blog, specifies a boxed brownie mix in her Samoa bar recipe, but you could use a homemade version too if you like. Boxed brownies might be the appealing choice when you are tight on time, but the best brownie recipe is the one you make yourself with plenty of chocolate and lightly cracked edges. Just be wary that brownies bake up differently from being extremely dense and fudgy to being more like cake. Just be sure to choose a brownie recipe that you enjoy the most, and you should be fine. Whatever you choose to do, however, this easy brownie recipe will be one of the best dishes you make all week. Another shortcut in this bar recipe is the use of caramels. The store-bought caramels mean you don’t have to prepare your own caramel sauce to fold into the toasted coconut, but it also means this Samoa bar recipe will be cheaper for you to make since you won’t have to worry about buying heavy cream as well. Simple dessert recipes are the way to go when you want to prepare a dessert fast, especially if you are busy prepping for a large family get-together. The easy baking hacks, like using a store-bought brownie mix and wrapped caramels means you can prepare this dessert recipe with ease.
Nutrition Facts for: Samoa Brownie Bars from The Girl Who Ate Everything
Ingredients: Unsalted butter, powdered sugar, all-purpose flour, salt, 18 ounce box brownie mix, water, woil, egg, chocolate chips, coconut flakes, caramels, milk.
* The entire recipe has been calculated for 24 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 354, Calories from Fat 173, Total Fat 19.2g 30%, Saturated Fat 10.1g 51%, Cholesterol 27mg 9%, Sodium 207mg 9%, Potassium 161mg 5%, Carbohydrates 44.1g 15%, Dietary Fiber 1.4g 6%, Sugars 18.5g, Protein 3.7g, Vitamin A 5%, Vitamin C 1%, Calcium 5%, Iron 13%
As with any bar recipes, you want them to come out of the pan looking the best they can with clean edges. Even if you have non-stick baking pans, this can be a challenge to accomplish without preparing the pan properly. When getting your pan ready for this coconut recipe, cut two pieces of parchment paper, one to go along the length of the pan and the other to go along the width. Make sure the pieces of parchment are long enough that they hang over the edges of the baking pan for easy removal of the squares. Once they are removed, you can cut the bars into uniform squares, or even consider cutting them into triangles. The triangle brownies will look so appealing on your holiday dessert tray when served alongside cups of espresso or glasses of liquor ideal for dessert. Thank you, Christy, at ‘The Girl Who Ate Everything’ recipe blog, for sharing her Samoa brownie bars recipe.**
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