1 brownie mix
3½ cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
½ tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate
I started by making the brownies from the box and toasting the coconut. (For the coconut, bake at 400 degrees for 2-3 minutes, stir, cook another 2-3 minutes. Repeat as necessary.)
Cut into bars and drizzle with melted semi-sweet chocolate. (I ended up not doing this.) Let chocolate set and enjoy. Store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.
Stars: 2.5-3. There was WAY too much caramel/coconut mixture on top of the brownies. It made them tough to eat, and it was not a good balance. This recipe would be improved drastically if it used about 1/4 of the topping it calls for.