1 package Betty Crocker Fudge Brownie mix + water, oil, and eggs called for in the directions on the brownie box
1/2 cups chocolate chips (milk chocolate or semi sweet. I used the mini chips)
2 cups coconut
1/2 jar Mrs. Richardson's Butterscotch Caramel ice cream topping
2 cubes chocolate almond bark (or another 1/2 cup chocolate chips)
Preheat oven to 350. Spread coconut evenly over baking sheet. Bake for about 15-20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool.
Cut flour, powdered sugar and butter together with pastry knife or fork until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch glass baking dish. Bake 15 minutes or until lightly browned.
Prepare brownie batter according to package directions. Pour over shortbread crust, sprinkle 1/2 cup chocolate chips over batter and bake as directed.
Heat caramel topping in microwave until caramel is soft and easy to stir. Drizzle over cooked brownie layer and spread gently. Sprinkle toasted coconut over caramel layer and carefully press in so that it sticks.
Place almond bark or chocolate chips into a zip-loc baggie and put into microwave for 30 second intervals until melted. Snip a tiny piece off of the corner of the bag and drizzle over bars. Cool.