CARAMEL CHOCOLATE BROWNIES

8 oz walnut pieces
1/2 cup (1 stick) butter (plus 1 tbsp), softened, divided use
1 cup sugar
2 eggs
2 tsp vanilla extract
3 squares (1 oz each) unsweetened chocolate, melted
2/3 cup flour (plus 1/4 cup), divided use
1 (12.25 oz) pkg caramel topping
1 (12 oz) pkg semisweet chocolate chips
1/4 cup heavy cream
1/2 cup coconut

Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.

Preheat oven to 350 degrees F. Grease and foil-line a 13x9- inch baking pan.

In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium until light and fluffy, 2 to 3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts. Spread batter evenly in prepared baking pan.

Bake 10 minutes.

In a small bowl, mix together caramel and remaining 1/4 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-qt glass bowl, heat chocolate chips with cream and remaining 1 tbsp butter in microwave on High 1 1/4 to 1 3/4 minutes, or until smooth when stirred. Set aside glaze.

Let brownies cool 15 minutes.

Spread glaze over brownies. Sprinkle coconut on top. Refrigerate 1 hour, or until glaze is set.

Carefully cut into 36 (1 1/2 x 2 1/8-inch) bars. Return to refrigerator until serving time.

Adapted from source: 365 Great Chocolate Desserts by Natalie Haughton