Caramel Chocolate Brownies

Directions

Coarsely chop walnuts.

Measure out 1 cup and set aside.

Finely chop remaining walnuts.

Preheat oven to 350℉ (180℃).

In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.

Beat in melted chocolate.

Add ⅔ cup flour and beat until well blended.

Stir in finely chopped nuts.

Spread batter evenly in greased, foil-lined 9×13-inch baking pan.

Bake 10 minutes.

In a small bowl, mix together caramel and remaining ¼ cup flour until blended.

Drizzle over partially baked brownies.

Sprinkle coarsely chopped nuts over top.

Return to oven and bake 20 minutes longer, or until bubbly.

Meanwhile in a 1 quart glass bowl, heat chocolate chips with cream and remaining 1 tablespoon butter in a microwave oven on High 1¼ to 1¾ minutes or until smooth when stirred.

Set glaze aside.

Let brownies cool 15 minutes.

Spread glaze over brownies.

Sprinkle coconut on top.

Refrigerate 1 hour, until glaze is set.

Carefully cut into 36 (1½ x 2⅛ inch) bars.

Return to refrigerator until serving time.