Samoa Brownies, Creamy, Comforting Chicken Pot Pasta, Old Fashioned Crock Pot Spaghetti, Convenient & Flavorful Walking Tacos, Easy No-Bake Scotcharoos
Enjoy a comforting meal featuring layers of chewy Samoa brownies with toasted coconut and dulce de leche, creamy chicken pot pasta, classic crock pot spaghetti, flavorful walking tacos, and easy no-bake Scotcharoos. This hearty menu balances sweet and savory for a satisfying feast.
Ingredients
Main ingredients
- 1 box Brownie mix for a 9x13 pan, plus ingredients called for on the box
- 2 cups Flaked coconut sweet or unsweetened, toasted
- 12 ounce can Dulce de leche for creamy caramel layer
- ΒΌ cup Evaporated milk to melt with chocolate chips
- 1 cup Semi-sweet chocolate chips for drizzling on top
Instructions
Instructions
- Preheat your oven and prepare to bake the brownies as the base.
- Mix the brownie batter according to the box instructions and pour into a greased 9x13 pan. Bake until done.
- Toast the coconut in a dry skillet over medium heat, stirring frequently until golden brown.
- Remove warm brownies from oven and spread dulce de leche evenly over the top.
- Sprinkle the toasted coconut over the dulce de leche layer.
- Melt evaporated milk and chocolate chips together over low heat until smooth, then drizzle over the coconut layer.
- Let brownies cool completely before cutting into squares to keep their shape.
- Use premade broth for the chicken pot pasta and prep ingredients while brownies bake for time-saving.
- Freeze cooked meat in portions for quick pressure cooker meals later.
Notes
Keep leftover brownies airtight in the fridge to preserve the dulce de leche layer. Store chicken pasta in airtight containers to maintain broth depth. Freeze extra crock pot spaghetti in sealed bags for quick reheating.