Coconut Caramel Brownies

 

Fabulous! Fabulous! Fabulous!  These Coconut Caramel Brownies are a Brownie lover’s dream!  Coconut.. Caramel.. Brownies… sinfully good… so easy to make!

The beauty of this recipe is that you can use any brownie recipe you prefer… including any boxed variety you love.

TIPS

As I mentioned.. you can use a “from scratch” brownie recipe or a boxed mix.  If you want a great Chewy Fudgy Brownie recipe.. click here.

Chewy brownies work best… I find the cake like brownies to be a bit dry.. but we’re a “Chewy Brownie”  household.

I wrote the recipe for 30 Kraft caramels…. You can get 30 out of their small bag of caramels….I had about 6 left out of the small bag… something to munch on while baking…

Make sure you refrigerate the brownies before cutting… they will be stiff… but will cut cleanly. 

I used my pizza cutter to cut them…. So easy!

Line your pan with non-stick foil… be sure to leave over-lap over the sides… so they can easily lift out of the pan and onto a cutting board.. clean up is easy and it makes it easy to cut them.

To get the striping…use ½ container of canned frosting… melted slightly in a microwaveable bowl in the microwave … melt on high for about 45 seconds… stir after 15 second intervals… until it’s runny but thick enough to drizzle.  Microwaves vary so be sure to stir after each 15 seconds.

You can also melt ½ cup of chocolate chips.. which I tried this time.. it’s thicker and harder to “drizzle”… I prefer using the canned frosting.. but if you don’t have it on hand.. use the chips.. melt them in the microwave and stir after 15 sec intervals… it will probably be too thick to “drizzle”.. so use two coffee spoons and drag a bit of chocolate in diagonal stripes .

These will soften up again after they come out of the fridge … so cut them and leave them out for about 20-30 minutes before serving if you prefer softer brownies.

These do not have to be stored in the fridge but can be.. it’s up to you.

These are just heavenly!

Recipe:  Coconut Caramel Brownies

All you need:

9 x 13 pan of brownies (from scratch or boxed mix)

½ cup heavy cream

30 Kraft caramels, unwrapped

2 cups sweetened shredded coconut

½ can of canned frosting, melted *See TIPS

All you have to do:

Bake your brownies according to your recipe.  Allow to cool completely.

Place the heavy cream and the unwrapped caramels in a medium saucepan.  Cook over medium heat, stirring frequently.  Heat and stir until completely melted and smooth.  Remove from the heat and stir in the coconut.

Spread the coconut mixture over the brownies.  Drizzle the melted chocolate frosting over the brownies in diagonal stripes.

Refrigerate the brownies for about 30 minutes.  Cut into squares and serve.