Almond Coconut Brownies 1-1/2 cups butter 4 squares (1 ounce each) unsweetened chocolate 2-1/4 cups sugar 3 eggs, lightly beaten 1 cup all-purpose flour 3/4 cup chopped slivered almonds 1 teaspoon vanilla extract FILLING: 1 cup sugar 1 cup milk 24 large marshmallows 1 package (14 ounces) flaked coconut TOPPING: Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Coconut Brownies cont. 1 cup (6 ounces) semisweet chocolate chips 3/4 cup sugar 1/4 cup butter 1/4 cup milk 1/4 cup chopped slivered almonds, toasted In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Coconut Brownies brownies. In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008