8 ounces walnut pieces
½ cup butter or margarine, softened
1 cup sugar
2 eggs
2 teaspoons vanilla extract
3 1-ounce squares unsweetened chocolate
2/3 cup self-rising flour
¼ cup self-rising flour
1 12¼-ounce jar caramel topping
2 cups semisweet chocolate morsels
¼ cup heavy cream
1 tablespoon butter or margarine
½ cup flaked coconut

Coarsely chop walnuts.  Measure out 1 cup; set aside.  Finely chop remaining walnuts.

Preheat oven to 350°F.  Line a 13x9-inch baking pan with aluminum foil; spray with non-stick vegetable spray.

In a medium bowl, combine butter, sugar, eggs, and vanilla; beat until light and fluffy.  Beat in melted chocolate.  Add 2/3 cup flour and beat until well blended.  Stir in finely chopped walnuts.  Spread evenly in prepared baking pan.

Bake for 10 minutes.

In a small bowl, combine remaining flour and caramel topping; mix until blended.  Drizzle over partially baked brownies.  Sprinkle reserved walnuts over the top.

Bake for 20 minutes longer or until bubbly.

In a 1-quart glass bowl, combine chocolate morsels with cream and butter.  Microwave on HIGH for 1¼ minutes or until smooth when stirred.

Let brownies cool for 15 minutes.  Spread glaze over the brownies.  Sprinkle coconut over the top.  Refrigerate for 1 hour.  Cut into bars.  Store in refrigerator.

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