Coconut-Candy Bar Brownies

photo by:

kraft

I made these brownies last week and they turned out great! They are very rich so be sure to cut them into very small pieces.

posted by

a cook

on 4/26/2012

time

prep:

15 min

total:

2 hr 5 min

servings

total:

3 dozen brownies or 36 servings, 1 brownie each

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what you need

squares BAKER'S Unsweetened Chocolate

3/4

cup (1-1/2 sticks) butter or margarine

cups sugar

eggs

tsp. vanilla

cup flour

cup coarsely chopped PLANTERS Walnuts

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)

1/2

cup sweetened condensed milk

cup whipping cream

pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped

Make It

PREHEAT oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and walnuts until well blended. Spread into greased foil-lined 13x9-inch baking pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely in pan on wire rack.

MIX coconut and milk until well blended. Spread over top of dessert; set aside. Heat cream in small saucepan on low heat until simmering. Pour over chopped semi-sweet chocolate; let stand 1 min. Beat with wire whisk until chocolate is completely melted. Cool to room temperature, stirring frequently. Spread over coconut layer; cover. Refrigerate 45 min. or until chocolate layer is set. Cut into 36 brownies to serve.

Kraft Kitchens Tips

Size It Up

Enjoy a serving of this rich and indulgent treat on special occasions. Since this recipe makes enough to serve a crowd of 36, it's the perfect treat to serve at your next party.

Make it Easy

Line pan with foil, with ends of foil extending over sides of pan. Generously grease foil before filling with brownie batter. When ready to cut into brownies, remove cooled dessert from pan using foil handles, then cut into brownies as directed.