Ingredients
12 oz. bittersweet chocolate
1 1/4 c. evaporated milk
1 tsp. pure vanilla extract
3 c. finely ground chocolate wafer cookies
2 c. sweetened shredded coconut
1 c. salted cocktail peanuts
1/2 c. confectioners’ sugar
salt
Preparation
Step 1Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.Step 2Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.Step 3Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.Step 4Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
