Someone waiting to eat her first caramel in 18 months.

Someone waiting to eat her first caramel in 18 months.

This week my tween got her braces off (round one at least). To celebrate we made brownies featuring her favorite ingredient that’s been on the no-no list for the past 18 months–caramel.

 

You can use either individual caramels, or I found these handy caramel “bits” at Target.

 

Recipe for Coconut Caramel Brownies

 

Ingredients

1 family size brownie mix or your favorite DIY 9×13″ brownie mix

2 cups individual caramels or caramel chips

1/2 cup chopped nuts (walnuts or almonds–or both!)

Handy way to use caramels--no unwrapping required

Handy way to use caramels–no unwrapping required

3/4 cup coconut (I toast mine before baking)

1/2 cup mini chocolate chips (opt. hey, we’re celebrating)

 

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix up the brownie according to package directions.
  3. Line a 9×13″ baking dish with aluminum foil and then coat generously with cooking spray.
  4. Pour half of the brownie batter into the pan and spread evenly to the corners.
  5. Bake the brownie bottom for about 15 minutes.
  6. Meanwhile, in a glass measuring cup or bowl, melt the caramel until smooth. I put the caramel in the microwave at 30 intervals, stirring after each time. Usually, it takes around 90 seconds.
  7. Remove the brownie bottom from the oven and add caramel in glops followed by nuts, coconut, and chocolate chips.
  8. Top the caramel with the remaining chocolate. Don’t worry if the top isn’t even.
  9. Bake for an additional 10 to 15 minutes or until cooked through and a toothpick inserted in the center comes out clean.
  10. Cool completely before cutting.

Warning: Eat with braces at your own risk.

Layering coconut caramel brownies

 

 

 

 

 

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