Brownie Caramel Coconut Bars
Ingredients
- BROWNIES:
- 1/2 cup sugar
- 2 tablespoon salted butter
- 2 tablespoon water
- 1 cup semi-sweet chocolate chips
- 2 eggs
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
- CARAMEL TOPPING:
- 30 caramels
- 1/4 cup butter
- 2 tablespoons half-n-half
- TOPPING:
- 1/2 cup toasted coconut
- 1 cup chocolate chips I use half milk and half semi-sweet
Instructions
- Brownie Layer:
- Heat oven to 350°F. Line a 9-inch square baking pan with foil and spray with cooking spray.
- Combine sugar, butter and water in medium saucepan and cook over low heat, stirring constantly, until mixture boils. Remove from heat and immediately add the 1 cup semi-sweet chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Add flour and baking soda, mix well. Stir in the 1/2 cup semi-sweet chocolate chips. Spread batter into prepared pan.
- Bake 17 to 20 minutes or until toothpick inserted comes out clean.
- Caramel Layer:
- While the brownies are baking, prepare the caramel layer by combining caramels, butter and half-n-half in a microwave safe bowl. Microwave for 1 minute then stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred.
- Immediately pour caramel topping over the brownies and carefully spread out evenly. Sprinkle the top evenly with toasted coconut and chocolate chips.
- Let brownies cool then cut and enjoy!
Notes
My favorite way to toast coconut is to put it in a large skillet and cook it on the stovetop over medium-low heat, stirring frequently, cook it until it's golden brown (about 4-5 minutes). Another way is to heat the oven to 350°F and spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally