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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Pan of your favorite brownies, baked and cooled
1 lb chocolate candy coating or almond bark (I like Candiquik)
Frosting:
1 cup evaporated milk
2 (11 oz) bags Caramel bits
2 1/2 cups chopped pecans
2 1/2 cups sweetened shredded coconut
In a medium sized saucepan, heat evaporated milk until it starts to simmer. Add caramel and stir until it melts. Stirring frequently, bring the caramel to a boil and remove from heat. Immediately stir in coconut and pecans. Spread frosting over pan of brownies.
Place pan of brownies in the refrigerator for several hours. Once chilled and firm, remove from pan and cut into small squares. Place squares in the freezer for about 30 minutes.
Line a baking sheet with wax paper. Melt candy coating according to package directions. Place brownie bites in the melted chocolate, a few at a time. Spoon chocolate over the brownies, then slide a fork underneath and remove, allowing excess chocolate to drip off. Place brownies on wax paper lined sheet to set (since they are cold, they should set fairly quickly). Drizzle additional chocolate over tops of finished brownies.
Notes: I used Ghirardelli Brownie Mix and baked it in a 7×10 inch pan. If you have a 9×13 pan of brownies, this recipe will still work and you will have plenty of frosting, although you may need a bit more candy coating.
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CHOCOLATE COVERED GERMAN CHOCOLATE BROWNIE BITES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Pan of your favorite brownies, baked and cooled
1 lb chocolate candy coating or almond bark (I like Candiquik)
Frosting:
1 cup evaporated milk
2 (11 oz) bags Caramel bits
2 1/2 cups chopped pecans
2 1/2 cups sweetened shredded coconut
In a medium sized saucepan, heat evaporated milk until it starts to simmer. Add caramel and stir until it melts. Stirring frequently, bring the caramel to a boil and remove from heat. Immediately stir in coconut and pecans. Spread frosting over pan of brownies.
Place pan of brownies in the refrigerator for several hours. Once chilled and firm, remove from pan and cut into small squares. Place squares in the freezer for about 30 minutes.
Line a baking sheet with wax paper. Melt candy coating according to package directions. Place brownie bites in the melted chocolate, a few at a time. Spoon chocolate over the brownies, then slide a fork underneath and remove, allowing excess chocolate to drip off. Place brownies on wax paper lined sheet to set (since they are cold, they should set fairly quickly). Drizzle additional chocolate over tops of finished brownies.
Notes: I used Ghirardelli Brownie Mix and baked it in a 7×10 inch pan. If you have a 9×13 pan of brownies, this recipe will still work and you will have plenty of frosting, although you may need a bit more candy coating.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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