Ingredients
The following ingredients have 4 Servings
- 1 box brownie mix of your choice (for a 9x13 pan, with ingredients called for on the box)
- 2 cups sweet or unsweetened flaked coconut
- 1 12-ounce can dulce de leche
- 1/4 cup evaporated milk
- 1 cup semi-sweet chocolate chips
Instruction
- Prepare brownies in a 9x13 pan according to package directions. Let cool.
- On a large rimmed baking sheet, spread out coconut and place in a 350-degree oven until toasted lightly golden, stirring often (about 10 minutes).
- While the coconut is toasting, place caramel and evaporated milk in a microwave-safe bowl or small saucepot (if melting on the stovetop). Heat at 45-second intervals, stirring after each, until just soft enough to blend well.
- Stir toasted coconut into the caramel mixture until well combined. Place dollops of this all over the top of the cooled brownies and then spread to ice.
- Melt the chocolate chips in the microwave the same way you did the caramel. Once fully melted, allow to cool for five minutes before spooning into a large zipper seal bag. Cut just the tip off and make zig zags all over top of coconut mixture. Allow brownies to sit until chocolate is set again and they are completely cool.
- Cut, serve, and enjoy!
