I had chosen this recipe to try gluten free for some of our family who were coming to visit. Well go figure after I had my saliva glands all worked up the family plans changed. So I decided that I was going to make them anyway and eat the whole thing, not really!
Recipe inspired by Penterest
1 3/4 cups shredded coconut, toasted
(1) 14 oz. package of caramels, unwrapped
1/4 tsp. salt
2 tbsp. milk
1.5 oz. semi-sweet chocolate
Prepare brownie mix according to box directions and cool.
Preheat oven to 400 degrees and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn.
In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.
Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.
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