Bake brownies according to package in a 9x9-inch pan. Let cool.
In a microwave-safe bowl, cook caramel bits and heavy creamy for 30 second increments, stirring between each, until melted. Drizzle over brownies. Let cool.
Coconut Pecan Frosting
In a large saucepan, stir together butter, egg yolks, sugar, milk, and vanilla over medium heat 10 minutes, or until thickened (make sure to stir consistently). Add coconut and pecans.
Spread frosting over top of caramel. Top with melted chocolate and pecans, if desired. Chill before slicing into 16 squares.
Notes
Frosting: The frosting makes a lot, so you can use 2 boxes of brownie mix and bake in a 9x13-inch pan to have more squares. Freeze:Wrap uncut brownie in foil and plastic wrap and store in the freezer up to 4 months.Storage:Store brownies in an airtight container at room temperature up to 5 days.