1. Preheat oven to 350°.
2. Line a 9 x 13 baking dish with parchment paper. Allow paper to extend over the edges of the dish to allow for easy removal of dessert. Lightly grease with cooking spray.
3. For Brownie, blend water, oil and egg, until egg is lightly beaten.
4. Stir into brownie mix until combined. Spread evenly in prepared baking dish.
5. Bake for 5 minutes.

To make shortbread

1. Cream together sugar, butter and 2 tsp. vanilla with an electric mixer.
2. Add the egg and beat until fluffy.
3. Stir in the salt, then the flour, 1/2 cup at a time, until well mixed.
4. Remove brownie from oven.
5. Place shortbread dough over brownie in sheets. Try not to press the dough down into brownie.
6. Return baking dish to oven.
7. Bake 20 -25 minutes until shortbread is set and just beginning to turn golden brown.
8. Cool completely.
9. Lower oven temperature to 325°.
10. Spread coconut evenly on cookie sheet.
11. Bake in preheated oven 5-10 minutes.
12. Flakes will toast quickly. Sweetened flakes will toast faster. Stir flakes after a few minutes to make sure you get even browning. Reserve 1/2 cup of coconut.
13. Place can of Nestlé® La Lechera® Dulce De Leche in microwave safe bowl.
14. Microwave 2 minutes, stir after 1st minute.
15. Stir in toasted coconut.
16. Spread evenly over cooled brownie-shortbread base.
17. Top with remaining 1/2 cup toasted coconut.
18. Refrigerate for at least an hour, or until the caramel layer is completely cooled.
19. Remove the bars from the refrigerator.
20. Combine heavy cream and 1 1/2 cups of chocolate chips. Melt in the microwave at 50% power, stirring every 1-2 minutes until smooth.
21. Drizzle chocolate over the top of the bars in a zigzag pattern.
22. Chill for 1 hour in fridge. Remove from pan and cut into squares.