Caramel Chocolate Brownies

8 oz walnut pieces

4 oz butter (plus 1 tbs) - -softened

1 c sugar

2 eggs

2 ts vanilla extract

3 oz unsweetened chocolate

1 squares; melted

2/3 c flour (plus 1/4 cup)

1 pk caramel topping (12.25 oz)

12 oz semisweet chocolate chips

1/4 c heavy cream

1/2 c coconut flakes

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

2. Preheat oven to 350 F. 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 mins. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.

3. Spread batter evenly in greased, foil-lined 9 x 13- inch baking pan. Bake 10 mins.

4. 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 mins longer, or until bubbly. 5. Meanwhile, in a 1-qt glass bowl, heat chocolate chips with cream and remaining 1 Tbs butter in microwave on High 1 1/4 to 1 3/4 mins, or until smooth when stirred. Set aside glaze.

6. Let brownies cool 15 mins. 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.

AUTHOR: TUDDLES