Samoa Brownie Pie Table For Seven Sweet Treats More Recipes

SAMOA BROWNIE PIE

Steps:

• Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
• Make brownie batter as directed on box; fold in chopped shortbread. Spread in pie plate. Bake about 50 to 60 minutes or until brownie is just set in center; top should be firm with a little give beneath the surface. Cool 15 minutes before topping.
• Meanwhile, in microwavable bowl, microwave caramel and whipping cream in 30-second intervals, stirring between each, until caramel is smooth and spreadable. Spread over brownie; sprinkle with coconut. Drizzle melted dark chocolate over top. Serve with ice cream.

SAMOA BROWNIE PARFAIT WITH SALTED CARAMEL SAUCE RECIPE - (4.4/5)

Steps:

• Samoas Brownies: Adjust oven rack to the lower middle position and turn oven to 250 degrees. Line a 9x9 baking sheet with two pieces of aluminum foil to form a sling for easy removal of brownies. Spray foil with non-stick spray. Melt chopped semi-sweet chocolate and cubed butter until smooth. Set aside. Whisk the eggs, sugar, vanilla and salt together. Whisk in warm chocolate into the egg mixture until just combined. Using a spoon, pour in flour and combine batter. Add in toasted coconut and chopped Samoas cookies, stir to combine. Pour into the prepared baking dish and spread out evenly. Bake for 35 minutes or until a tooth pick inserted into the brownies comes out nearly clean, with just a few crumbs hanging on. Allow to cool on a wire rack for at least 90 minutes before removing and cutting into 1" cubes for parfaits. There will be leftover brownies from this recipe. Coconut Whipped Cream: Place 1 cup heavy whipping cream into a large bowl or stand mixer bowl. Beat on medium until cream turns frothy. Beat continuously until the cream starts to thicken, slowly whip in sugar and coconut extract. At the very end just before stiff peaks form, add in additional coconut flakes if desired. Set aside or chill until you are ready to assemble parfaits. Salted Caramel Sauce: Stir together sugar, water and corn syrup in a medium sauce pan over medium-high heat. Bring mixture to a boil, gently stirring to ensure all the sugar has melted. Boil until the mixture turns a dark golden brown, About 8-10 minutes. Remove from heat and VERY carefully and very slow stir the cream into the mixture, being sure to stir constantly. BE VERY CAREFUL, the sauce will sputter and expand - but keep stirring. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature. To Assemble: In bowls, ramekins or stemless wine glasses, dollop a bit of whipped cream into the bottom. Top with cut brownies and bits of chopped Samoa cookie. Drizzle with salted caramel sauce. Repeat process again until parfait reaches the top of the dish. Top with extra toasted coconut and one whole Samoa cookie. Serve immediately or chill until ready to serve.

SAMOA® CRUNCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mix oats, flour, brown sugar, and baking soda together in a large bowl. Stir in melted butter. Measure 1/3 of the oat mixture into a separate bowl; stir in chopped cookies. Reserve for the topping. Press the remaining oat mixture into the baking pan.
• Bake in the preheated oven until set, about 10 minutes. Cool for 5 minutes.
• Meanwhile, melt butter and 1/2 of the dark chocolate in a heavy 1 1/2-quart saucepan over low heat. Stir until smooth. Remove from heat and cool to lukewarm.
• Stir brown sugar and vanilla into the melted chocolate mixture. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
• Whisk flour, cocoa powder, salt, and baking powder together. Stir into the chocolate mixture. Stir in remaining dark chocolate. Spread brownie batter over the baked oat base. Sprinkle with reserved topping.
• Bake until the center is set and the topping has turned golden brown, 25 to 28 minutes. Do not overbake. Cool completely before cutting into bars.

SAMOA BROWNIE BARS

Steps:

• Preheat oven to 300. Cover baking sheet with parchment paper or aluminum foil. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring/flipping every 5 minutes to make sure coconut browns evenly. Once done, put into a bowl so that coconut doesn't continue to brown. Set aside to cool.
• Preheat oven to 350. Combine butter, sugar, salt, and flour and cut with pastry knife, or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch baking pan. Bake until lightly browned.
• Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining.
• When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart.
• Pour coconut caramel mixture over brownies and gently spread evenly over the top.
• Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars.
• Cool for 30 mins, then refrigerate for another hour to set. Cut and serve.