Ingredients
1 pan of brownies (homemade or mix)
1 can evaporated milk
2 1/2 cups chopped pecans
1 lb. chocolate candy melts
2 (11 oz) bags of caramel candies
2 1/2 cups sweetened shredded coconut
Preparation
In a medium saucepan, heat milk until it starts to simmer. Add caramels and stir until it melts. Bring to a boil and remove from heat. Immediately stir in coconut and pecans. Spread over brownies.
Place brownies in fridge for several hours. Once firm, cut into small squares. Place in freezer for 30 minutes.
Melt candy melts. Place brownies in chocolate, cover completely. Place on wax paper lined cookie sheet. Drizzle additional chocolate on top.
