Chocolate Caramel Brownies

**One of the bonuses of Justin's job is that his clients cook for him!  One day he came home with these brownies and I about died, they were so good.  This is the recipe, straight from her email to my blog.**

Ingredients:

• 1 regular sized box chocolate brownie mix (I just used a basic one, without anything added)
• 2 eggs
• 1/4 cup chocolate milk (I put hershey's syrup in regular skim milk)
• 1/4 cup canola oil
• 1 cup choc chips, divided (I used white chocolate chips)
• 1/2 cup heavy cream
• 30 caramels (Kraft)
• 2 cups shredded coconut, toasted

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil
until just combined. Using a spatula, fold in 1/2 cup chocolate chips.
Spread into the prepared baking dish and bake until the center is barely
set, 25-30 minutes. Remove from the oven and cool completely.

Heat the cream in a small saucepan over medium low heat. Stir in the
caramels until completely melted and incorporated into the cream. Remove
from the heat and stir in the coconut. Spread in an even layer over the
cooled brownies.

Melt the remaining choc chips in the microwave at 15 sec intervals, stirring
between intervals. Drizzle chocolate in a criss-cross pattern over the
coconut topping. (NOTE: I did NOT do this...felt like it was too much)

Place baking dish in the refrigerator for at least 30 min to set before
slicing into bars. (Can be frozen...)

Recipe: Christine Shipfer