Directions

1. Preheat your oven to 350° F and prepare a square 8"x8" pan by lining with foil and spraying with nonstick cooking spray.
2. Whisk the melted butter, egg, brown sugar, and vanilla together until smooth. Then, add the flour and salt to the wet mixture, stirring until well-combined. Spread the batter into the prepared pan, smoothing with a rubber spatula. Bake for about 10 minutes. The crust will not be completely baked; it will be going back into the oven to bake after the other layers are added.
3. Sprinkle 1 cup of chocolate chips evenly over the hot cookie crust, saving the remaining 3/4 cups of chocolate chips for later. Then, sprinkle the coconut in a smooth layer. Drizzle the sweetened condensed milk next, followed by the caramel sauce. Return the layered dish back into the oven for about 25 minutes, or until the caramel has turned golden brown and has started to bubble.
4. After removing from the oven, while the bars are cooling, make the chocolate fudge. Heat 1/3 cup of heavy cream over the stove until hot (or heat in the microwave in a microwave-safe dish); remove from heat. Add the remaining 3/4 cup of chocolate chips to the cream, stirring until completely smooth. Once slightly cooled, transfer the ganache into a plastic sandwich bag, snipping one corner of the bag so you can drizzle the chocolate over the bars.
5. Leave the pie to cool for 3-4 hours at room temperature, or let cool in the fridge to allow for earlier consumption. Enjoy!