samoa brownie cookie bars

Here is the direct link for: Samoa Brownie Cookie Bars.

I started out this summer, my very first pin, was a Samoa cookie knock-off: Samoa Bark. I thought I would end my summer, my last pin for my summer adventure, with a Samoa recipe: Samoa Brownie Cookie Bars. Hopefully, this recipe is better than the first.

This recipe comes from the blog, Jasey's Crazy Daisy. The blog's author, Jasey, has invented this bar recipe using several store-bought products such as a brownie mix, a jar of caramel sauce and a jar of hot fudge topping, along with the toasted coconut and a shortbread cookie recipe.

Because of the layering it can be a bit putzy, but simple enough nonetheless; shortbread on the bottom, brownie mix next, then the coconut-caramel layer and topped off with the chocolate drizzle. This recipe creates a 9x13-inch pan of bars.

In the end, they were very good, very rich. A great treat to bring to your next potluck. The brownie acts like a fudge layer and the coconut-caramel is wonderful. I also love the shortbread bottom. All of it works together.

Does it take the place of a Girl Scout Somoa cookie? No way! But I don't really think it's supposed to.

FYI. Next time, cut a sheet of parchment paper for the bottom of the pan and spray it with PAM. Jasey doesn't give any instructions for this and the bars stuck to the pan. They were difficult to cut and several of them are missing their shortbread bottoms. Also next time, double the shortbread recipe so the cookie bottom is thicker. The buttery crust really makes the cookie for me!
 

The red pin award for a very yummy new bar recipe with lots of potential!

I bet these bars will taste even better tomorrow! Oh, and I renamed these bars to 'Samoa Cookie Brownie Bar'.




Happy pinning!

the epic brownie

Here is the direct link for: The Epic Brownie.

This recipe comes from the blog, A Spicy Perspective. The blog's author, Sommer, says this about these brownies, "This is the best brownie recipe I've ever made. And I would never lie about brownies." Well then. She certainly sold me.

This recipe is very chocolate-y. It uses, for starters, a pound of chopped dark chocolate, plus a can of dulce de leche and a cup of chocolate chips in it. Isn't your mouth salivating? I sent my husband to the store to buy these ingredients (because of course I don't have them on hand, too dangerous). He came home with two bags of Nestle's Toll House Dark Chocolate morsels instead of the block of dark chocolate. He said the chips were cheaper. I was a little annoyed at this because they were not the 'block of chocolate' that the recipe requested.

I was skeptical until I actually tasted them. Oh my goodness! Have you ever bought these chips before? I could have eaten the whole bag! Skip the brownies all together, just buy the chips! They are so smooth, so rich. But I digress here, back to the brownies.

The recipe is easy enough to make. It fills a generous 9 x 13-inch pan. Sommer says to bake the brownies 35-45 minutes, but to NOT OVER BAKE them. I checked my brownines at 35 minutes and they were done. I really should of checked them at 30 minutes. They were a bit dry, slightly overcooked. It did not hinder us. And now, half a pan later, who really cares?

Are these brownies epic? To be honest, I haven't a clue. I am not a connoisseur of brownies by a long shot. But I would make them again and highly recommend the recipe.

FYI. Next time stir the mixture only until moistened. And check the baking brownies at 25-30 minutes. My oven tends to run hot. If I pulled them out sooner, they would be a bit more moist and fudgy. And definitely buy Nestle's Dark Chocolate morsels again!

The red pin award for the discovery of Nestle's Dark Chocolate morsels! and the brownie recipe, of course.






Happy pinning!