Title: Caramel chocolate brownies
 Categories: Brownies, Chocolate
      Yield: 36 Servings
 
           JUDI M. PHELPS-----
      8 oz Walnut pieces
      1    Stick butter; softened-4oz
      1 c  Sugar
      2    Eggs
      2 ts Vanilla extract
      3    Squares unsweet. chocolate
           Melted (1 oz each)
    2/3 c  Flour plus
    1/4 c  Flour
 12 1/4 oz Jar caramel topping
     12 oz Semisweet chocolate chips --
           About 2 cups
    1/4 c  Heavy cream
    1/2 c  Flaked coconut
 
  Coarsely chop walnuts.  Measure out 1 cup and set aside. Finely chop
  remaining walnuts.
  
  Preheat oven to 350 degrees F.  In a medium bowl, beat together 1
  stick butter, sugar, eggs, and vanilla with an electric mixer on
  medium speed until light and fluffy, 2-3 minutes. Beat in melted
  chocolate. Add 2/3 cup flour and beat until well blended. Stir in
  finely chopped nuts.
  
  Spread batter evenly in greased, foil-lined 9x13-inch 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 tablespoon butter in a microwave oven on High 1-1/4 to
  1-3/4 minutes or until smooth when stirred.  Set glaze aside. Let
  brownies cool 15 minutes. Spread glaze over brownies. Sprinkle
  coconut on top. Refrigerate 1 hour, until glaze is set.  Carefully
  cut into 36 (1-1/2 x 2-1/8-inch) bars. Return to refrigerator until
  serving time. Source: 365 Great Chocolate Desserts.
  
  Shared and MM by Judi M. Phelps, Moderator, alt. creative-cooking.
  Internet: Judi. Phelps@sjc. com, JPHELPS@nvn. com or Judiphelps@cup.
  portal.  com