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Samoa Brownie Cookie Bars


It’s that time of the year again, Girl Scout Cookie Time!  At almost $4/box, we don’t buy too many, but we always buy at least 1 box of Samoas…my favorite!  They sure don’t last very long at our house, so when I saw these brownie bars over at Jasey’s Crazy Daisy (http://www.jaseyscrazydaisy.com/2011/11/samoa-brownie-cookie-bars.html), I just had to try them.  What could be better than a brownie combined with a Samoa cookie??!!  And if you love coconut, you will love how your house smells while it is toasting away, YUM!

NOTE: I adjusted the recipe for what I had, and what I used, as well as how it worked for me!

Serves 15 for about $0.47/bar



 Shortbread Crust:
12 Tbsp. butter (1 1/2 sticks), cold and cut into cubes - ($0.70)
3/4 cups powdered sugar
Brownie Layer:
1 package brownie mix – ($0.98)
1/4 cup hot fudge ice cream topping. – ($0.49)
Coconut Caramel Layer:
3 cups coconut; toasted – ($1.28)
1 (17 oz.) jar caramel topping – ($2.86)
Chocolate Drizzle:
Preheat oven to 300 degrees.  Cover baking sheet with parchment paper.  Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool. – I don’t have parchment paper, so I just sprayed cookie sheet with a very light layer of pam.
Heat oven to 350 degrees.  Combine all crust ingredients and mix with mixer until coarse pea-sized lumps form – I used my food processor.  Press evenly over the bottom of a 9 x 13-inch glass baking dish. Bake until lightly browned, about 20 minutes.
Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar.  Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean.  When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart.  Pour coconut caramel mixture over brownies and gently spread evenly over the top. (Next time I will probably let brownies cool a bit more before making the coconut caramel sauce and spreading it on.  As you can see, my brownies were tearing up a bit, and it just didn’t get spread all over, nonetheless, they were still good!)  Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars.
Cool until completely set in order to get a clean cut when cutting into bars.  You can cool on the counter for about 30 minutes, and then place in the fridge in order to cool completely.  These are extra yummy with a scoop of vanilla ice cream on top!