No-Bake Fudge Brownies

Ingredients 12 ounces bittersweet chocolate, chopped 1 1/4 cups evaporated milk, (from one 12-ounce can) 1 teaspoon pure vanilla extract 3 cups finely ground chocolate wafer cookies, (from two 9-ounce packages) 2 cups + 2 tablespoons sweetened shredded coconut 1 cup +2 tablespoons salted cocktail peanuts 1/2 cup confectioners' sugar Salt

Instructions 1. Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides. 2. Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup. 3. Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined. 4. Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.

Yield

24

Description Very, very rich and very sweet

Notes The reaction was that they were wonderful but, cut into 24 bars, the servings were too big. The suggestion was to cut in smaller pieces and serve like candy. They are very easy and quick to make.

Source

Martha Stewart Living magazine in August of 2010