1-3/4 cups all purpose flour
3/4 cup confectioners sugar
1/3 cup unsweetened cocoa (European)
3/4 cup cold butter
14 oz sweetened condensed milk
1 teaspoon vanilla paste
2 cups semi-sweet chocolate, divided
1 cup toasted pecans, coarsely chopped
1/2 cup toasted coconut
1/2 cup toffee bits
Preheat oven to 350-deg. Grease a parchment paper-covered 13” x 9” baking pan and set aside.
In a food processor, combine flour, sugar, and cocoa. Add the cold butter and process just until mixture resembles coarse crumbs.
Press firmly into the prepared pan and bake for 10 minutes.
While crust is baking, combine condensed milk, vanilla, and 1 cup of chocolate chips in a medium saucepan. Heat, stirring constantly, until mixture is smooth.
Remove crust from oven and pour chocolate mixture over the crust. Sprinkle with coconut, pecans, toffee bits, and remaining cup of chocolate chips. Press down firmly.
Return to oven and bake for another 18-20 minutes. Serve warm with vanilla (or caramel!) ice cream.
Approximate Nutritional Values: http://www.food.com/recipe/caramel-coconut-pecan-brownies-158840