Monday, February 14, 2011
Happy Valentine’s Day! I’m still in class. Sneak typing, you ever do this? So, instead of my own recipe today I offer you a shortcut brownie from Camilla V. Saulsbury’s gem, “Brownie Mix Bliss”. These gooey topped crunchy based treats are reminiscent of Girl Scout cookies on steroids.
Think salty brownie crust that mimics the texture of pecan sandies with all the fixings one might ever want, minus peanut butter.
I wonder if my teacher takes brownie bribes?
Pink Caramel Delightful Bars
Though the coconut mixture’s dyed pink for Valentine’s Day, feel free to leave it out.
19.5 (or close) package brownies mix
1/2 cup (1 stick) unsalted butter, melted
7 ounce package (about 2 2/3 cups) sweetened shredded coconut
14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
Red food dye (optional)
1 cup semisweet chocolate chunks or chips (I used Hershey’s bars)
1 cup chopped pecans, optional but recommended
30 caramels, unwrapped
2 tablespoons milk
1. Preheat oven to 350 degrees. Position a rack on the lower third of the oven. Grease a 9x13 inch Pyrex baking dish.
2. In a medium mixing bowl the brownie mix and melted butter with a wooden spoon until just blended and all day ingredients are moistened. Press mixture into prepared pan.
3. Bake 15 minutes. Remove pan but leave oven on.
4. Meanwhile, in a medium mixing bowl mix the coconut, condensed milk, vanilla, and food dye until well blended; spread over hot crust (don’t be afraid to use your fingers) and sprinkle with chocolate chunks and pecans.
5. Bake for 15 to 28 minutes, or until coconut is lightly browned. Transfer pan to a wire rack.
6. In a microwave safe bowl, melt the caramels and milk together on high for 30 seconds then stir. Repeat until caramels are melted. Drizzle over brownies. Cool completely and cut into bars.
Recipe adapted slightly from Brownie Mix Bliss by Camilla V. Saulsbury. Photograph by Laura Flowers.