18oz.box of your favorite box brownie mix and the ingredients on the back
2 ½c.of shredded coconut
14oz.jar of caramel¼ c. set aside
1c.semi-sweet chocolate chips
Instructions
Preheat the oven according to the brownie mix package directions for an 8×8-inch pan. Line the pan with parchment paper.
Prepare the brownie batter according to the package directions. Pour into the prepared pan and bake for 35–45 minutes, or as directed on the box. A toothpick inserted into the center should come out with a few moist crumbs. Let the brownies cool for about 35 minutes.
Meanwhile, toast the coconut in a medium skillet over medium heat, stirring frequently until golden brown. Transfer to a medium bowl.
Add the caramel to the toasted coconut, reserving ¼ cup for the topping. Stir until well combined, then spread the mixture evenly over the cooled brownies.
Microwave the chocolate for about 30 seconds, stirring until smooth. Transfer it to a zip-top bag, snip a small corner, and drizzle it over the brownies.
Place the reserved caramel in another zip-top bag, snip the corner, and drizzle it over the brownies in the opposite direction.
Refrigerate for 1 hour, or freeze for 30 minutes, until set. Slice into squares and serve.
Notes
Toast the coconut until golden for the best flavor and texture.
Use a silicone spatula to spread the caramel-coconut topping evenly.
Cut a small or large opening in the zip-top bag to control the drizzle.