Valentine Caramel Coconut Oreo Brownies

how to make coconut caramel oreo brownies

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Heart shaped and cupcake lined brownies are baked with a single Caramel Coconut Oreo Cookie inside, decorated with bright white candy melts, sprinkles, toasted coconut or caramel sauce.



118.2 ounce package Dark Chocolate Fudge Brownie Mix-tested Duncan Hines

2 eggs

1/3 cup water

1/3 cup vegetable oil

1 tablespoon Hershey’s syrup- optional

117 ounce package Caramel Coconut Oreo Cookies

1– package bright white candy melts

1/2 cup toasted coconut

Valentine Sprinkles

2 teaspoons Caramel Ice Cream topping

Valentine Cupcake Liners + Heart Shaped Silicone Mold


  1. Preheat oven to 350. Line cupcake pan with cupcake liners, set aside. Lightly coat liners and mold with cooking spray. Place mold on baking sheet for stability.
  2. In medium mixing bowl, add first 4 ingredients as package requires plus syrup if desired. Stir to mix until well blended about 50 strokes.
  3. With scoop fill cupcake liners and mold with batter half full. Add one cookie to each center of batter.  Cover cookie with batter filling liners 3/4 full.
  4. Bake brownies in cupcake liners 20 minutes, silicone mold 25 minutes.
  5. Remove from oven. Toast coconut at 325 on baking sheet 5 minutes or until toasted.

Cool brownies and coconut until room temperature. Chill silicone mold brownies for 15 minutes before releasing from mold.

Decorate the Brownies

Melt 1/2 cup candy melts in microwave safe bowl at 25 second intervals until smooth.

Remove all liners from brownies, release brownies from mold. Place brownies on cooling rack over a baking sheet.

Drizzle desired amount of brownies with melted candy, sprinkle with Valentine candies/sprinkles, fill heart shaped brownie top with candy melt, caramel dots to swirl, or top brownies with melted candy, sprinkle with toasted coconut and half an Oreo Cookie.

Place decorated brownies in Valentine cupcake liners.  Serve


Best served the day you make them.

Can be stored in air tight container 24 hours.