2 c. chocolate chips
1 can Eagle brand milk
2 tbsp. butter
1 c. butter
2 1/4 c. brown sugar
2 eggs
2 c. flour
1 tsp. salt
1/2 c. nuts
1/2 c. coconut
1 tsp. vanilla

Melt chocolate chips, milk and 2 tablespoons butter; set aside. Melt 1 cup butter. Beat in brown sugar and eggs. Stir in remaining ingredients. Spread half of mixture in ungreased jelly roll pan. Drizzle chocolate over dough in pan. Dot top with remaining dough. Twirl knife through to marble. Bake 30 to 35 minutes or until golden brown at 350 degrees.