1 cup dark chocolate chips
1/2 cup butter
1/2 cup milk
1/2 cup white sugar
1 egg, beaten
4 eggs
3/4 cup brewed espresso
1/2 cup water
3/4 teaspoon vanilla extract
1/4 cup milk
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup walnuts
3/4 cup dry roasted peanuts (optional)
1/3 cup flaked coconut
3/4 cup brown sugar
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with foil and grease foil.
In a large bowl, beat melted chocolate and sour cream until smooth. Beat in eggs, one at a time, then stir in espresso. Beat in water, one cup at a time, until desired consistency is reached. Spread evenly into prepared pan.
Bake 25 to 30 minutes in the preheated oven, until lightly toasted.
To make the filling: In a saucepan, combine coconut, 3/4 cup brown sugar and salt. Bring to a boil, then cook until mixture thickens and boils backwards. Stir in reserved chocolate mixture and nuts. Serve immediately or store in the refrigerator for up to 1 day.