AKA Nutty Coconut Caramel Brownies.
The kids went back to school this Tuesday. With a sigh of relief and a sniff of remorse, I watched them walk timidly into their classrooms.
My daughter is in third grade and my little guy is in first grade this year. Thus far we’ve had wonderful teachers, but I have to admit, it’s nerve-racking placing my “legacy” in the care of someone else for nine months of the year.
Will the teachers create a safe haven for them everyday, free of shame, ridicule, and fear?
Will they make their lessons come alive and encourage their love for learning?
Will they be patient with them when they struggle with a concept?
Will they be an advocate against bullies on the playground?
Will they provide discipline, yet celebrate creativity?
If an “accident” occurs, will the teacher offer the Emergency Pants without a smirk?
When they are naughty, will the teachers correct them firmly, yet with tenderness?
Will they appreciate their weird sense(s) of humor?
…I think yes. I have a really good feeling about this year.
But just to be sure, I secretly plan to bribe those teachers. No mother is above bribing people on behalf of her babies.
Trust me, if anything could do it, it’s these Nutty Coconut Caramel Brownies. Rich, dense and fudgy brownies with a creamy dulce de leche caramel top and crispy coconut, toasted almonds, and chocolate chunks.
Those teachers will be putty in my hands. *wink*
You can find dulce de leche (thick creamy caramel) in the packaged milk section of the baking aisle, or sometimes in the “international” section. If you can’t find it, it’s easy to make using sweetened condensed milk. Simply remove the paper wrappers, submerge the cans in a large pot of water and simmer for 4 hours. It MUST stay under water the entire time; add water if needed. This takes a while, so boil several at once and place them in the pantry for future baking endeavors.
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