Coconut, Chocolate and Caramel… Oh My!
- 1 Boxed Brownie Mix Prepared according to boxed directions
- 2 Cups Sweetened Coconut Toasted
- 1 Cup Toasted Nuts of Choice Pecans, Almonds, Walnuts, etc…
- 1 Cup Semi Sweet Chocolate Chips
- 1/2 Cup Caramel Topping
Pre-heat oven to 350 degrees. Spray 9×9 pan with non stick cooking spray.
Prepare and bake brownie mix according to boxed directions and ingredients.
Toast sweetened coconut in frying pan over medium-low heat, stirring constantly until golden brown. Set aside to cool.
Toast nuts in frying pan on medium to low heat, tossing occasionally, until aromatic. Remove and cool.
Pour coconut to a mixing bowl, add in 1/2 cup of room temperature caramel topping. Mix until well combined.
Add in nuts and chocolate chips. Mix to combine.
Pour coconut caramel mixture over top of cooled brownies. Let set for 1 hour.
Cut brownies into 9 bars, place each brownie of a flattened cupcake liner. Store at room temperature in airtight container for up to 3 days… If they last that long!