Makes: 16 brownies
Cook: 35 minutes
1 (19.5-ounce) box chocolate brownie mix
¼ cup chocolate milk
¼ cup canola oil
1 cup chocolate chips, divided use
½ cup heavy cream
2 cups shredded coconut, toasted
Preheat oven to 350°F and spray a 9 × 13-inch baking dish with cooking spray.
In a large bowl, beat together brownie mix with eggs, chocolate milk, and oil until just combined. Using a spatula, fold in ½ cup chocolate chips. Spread into prepared baking dish and bake for 25 to 30 minutes or until center is barely set. Remove from oven and cool completely.
To make topping, heat cream in a small saucepan over medium-low heat. Stir in caramels until melted and incorporated into the cream. Remove from heat and stir in coconut. Spread in an even layer over cooled brownies.
Melt remaining chocolate chips in microwave at 15-second intervals, stirring between intervals until melted. Drizzle chocolate in a crisscross pattern over coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.