No-Bake Brownies with Pecans & Coconut
Prep Time
Makes
Cooking Mode
2 boxes Sensations by Compliments Semi-Sweet Baking Chocolate, finely chopped
¾ cup evaporated milk
2 tbsp unsalted butter
1 tsp vanilla extract
¼ tsp salt
½ cup Compliments Medium Desiccated Unsweetened Coconut
3 cups lightly crushed unsalted soda crackers
½ cup chopped pecans
2 boxes Sensations by Compliments Semi-Sweet Baking Chocolate, finely chopped
¾ cup evaporated milk
2 tbsp unsalted butter
1 tsp vanilla extract
¼ tsp salt
½ cup Compliments Medium Desiccated Unsweetened Coconut
3 cups lightly crushed unsalted soda crackers
½ cup chopped pecans
Directions
1Line an 8-inch (20 cm) square baking dish with parchment paper, leaving a 1-inch (2.5 cm) overhang on all sides.
2Add chocolate, evaporated milk, butter, vanilla and salt to a microwaveable bowl. Microwave, stirring every 30 sec, until chocolate is melted and mixture is smooth.
3Set aside 2 tbsp (30 mL) coconut for topping. Toss together crackers, pecans and remaining coconut. Fold into chocolate mixture.
4Scrape into prepared dish; smooth top. Sprinkle with reserved coconut. Cover with plastic wrap. Chill for at least 6 hours or overnight until firm enough to cut.
5Using parchment paper as handles, remove brownies from dish. Peel off parchment paper. Cut into 64 squares.
6Store, refrigerated, in airtight containers for up to 1 week or freeze for up to 6 months.
Disclaimer
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Personal Note
