Here's what I used:
Fudge Brownie mix - prepared according to box
1 7 oz. bag of sweetened coconut
1 14 oz can of sweetened condensed milk
1 12 oz. bag of semi-sweet mini morsels
1 cup chopped pecans
Smucker's caramel syrup
I have to apologize, we had just come in from Gabe's basketball practice, and I was focused on the cooking I had to do. So, we didn't start taking pictures until I had already started. Plus, my little photographer didn't always have the most steady hands.
Grease the bottom & sides of a 13x9 baking dish with butter, and set it aside. Prepare the brownie batter according to the directions on the box.
Bake according to the directions on the brownie box or until a knife inserted into the middle comes out clean. Allow the brownies to cool completely before slicing. (I know... yeah right! Like that's happening!)
Of course any good cook must sample their food before they serve it, right? I'll admit, I didn't wait for these to completely cool. Who can resist a hot brownie, I ask you?? Well, I noticed that since I didn't add the pecans before I poured the sweetened condensed milk, not all the pecans were "glued down" and some were falling off as I tried to take a bite. The brownies also seemed just a little drier than I had anticipated. So, what's a girl to do? I know.... grab the caramel sauce out of the fridge! I did just that, and I drizzled the caramel sauce all over the top. That did the trick!! These brownies were so yummy! In fact, I don't think Ben even got one, they went so fast.
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