Ingredients

Brownie Layer:

•10 T. butter, melted- PA Preferred - Weis Markets

•1 cup granulated sugar

•2 large eggs, PA Preferred - Shady Lane Farms

•2 tsp. vanilla extract

•1/2 cup melted milk chocolate chips

•3/4 cup all-purpose flour

•1/4 cup unsweetened cocoa powder

•1/2 tsp. salt

•1 cup milk chocolate chips

•3/4 cup sweetened shredded coconut

Cookie Layer:

•1-1/3 cups all-purpose flour

•1/2 tsp. baking powder

•1/2 tsp. baking soda

•1/4 tsp. fine sea salt

•1 stick butter, softened-PA Preferred ­- Weis Markets*

•3/4 cup packed light brown sugar

•1/2 cup granulated sugar

•1 large egg, PA Preferred - Shady Lane Farms

•1 tsp. pure vanilla extract

•1/2 cup semisweet chocolate chips

•1-1/4 cups chopped walnuts

Caramel Layer:

•Three 9.5-ounce bags soft caramel candies about 90 caramels, such as Kraft Classic, unwrapped

•2 T. water

•1 T. pure vanilla extract

Directions

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.

Spray two 13x9-inch baking dishes with cooking spray.

For the Brownie Layer

In a large bowl, blend together the brownie ingredients.

Using a hand mixer, beat for 1 minute on medium speed.

Pour the batter into one of the prepared pans.

Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.

For the Cookie Layer

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

Beat the butter and sugars into the flour mixture. Beat in the vanilla and egg. Stir in the chocolate chips.

Using your fingers, press the dough evenly into the bottom of the other prepared baking dish.

Bake until light golden, 14 to 16 minutes.

Transfer the pan to a wire rack to cool for 30 minutes.

Sprinkle the walnuts over the cookie layer.

For the Caramel

In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes.

Pour the caramel evenly over the cookie layer.

Quickly place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel.

Refrigerate for 1 hour until the caramel has set.

Allow the layers to come to room temperature, about 30 minutes.

Cut into 24 bars and store airtight in a plastic container.