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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:
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

Printed from tasteofhome.com Jul 6, 2008

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Almond Coconut Brownies cont.

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
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.