Samoa Brownies!


  1. Prepare and bake your brownies as directed on your brownie box in a 9×13 baking pan and let chill
  2. Spread your coconut out on a baking sheet
  3. Toast your coconut by baking on 350 for about 10 minutes (or until your coconut turns golden brown)
  4. In a microwave safe dish, cook your 13.4oz of La Lechera and 1/4 cup evaporated milk for 2-3 minutes and mix
  5. Now combine your coconut and caramel mix and mix well
  6. Pour your caramel mixture over your cooked brownies
  7. Now melt your chocolate chips in a microwave safe dish on 50% power for 3-4 minutes, stirring every 40 seconds until melted
  8. Pour your melted chocolate into a zip lock bag, cut the tip off the corner and begin drizzling your chocolate over your caramel covered brownies
  9. Set in the fridge for about 30 minutes and enjoy!

This entry was posted in Dessert.