Directions

1. Preheat the oven to 300°F.  Put walnuts (or nut of choice) on one side of a baking sheet and the coconut on the other.  Bake until the walnuts are fragrant and the coconut becomes slightly toasted and crisp, stirring both a few times, about 10 minutes.  Remove the pan to a cooling rack and let cool for 10 minutes.  Increase the heat of the oven to 350°F.

2. Whisk together the condensed milk, butter, vanilla, and salt in a medium bowl until smooth.  Add the graham crumbs, chocolate, toffee chips, walnuts and coconut and mix well (using a rubber spatula) to combine.

3. Lightly spray an 8-inch or 9-inch square baking pan with cooking spray, scrape the batter into the prepared pan and press down to make an even layer.  Bake in the oven until the top becomes a lightly golden brown and the chocolate is soft, about 15 minutes.  Remove from the oven and stir with a wooden spoon in the pan until the chocolate is completely incorporated and press once again into an even layer.  Let sit until cool enough to handle, about 15 minutes. 

4. Spread the confectioners' sugar onto a dinner plate. Scoop out the brownie mixture by the heaping tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat. Transfer to a baking sheet lined with parchment paper and let sit at least 30 minutes before serving. The brownie truffles will keep, tightly covered, for 2 days.