This recipe from my Taste of Home magazine combines brownies, with a chewy coconut middle, and a chocolate top. It takes like an Almond Joy Candy Bar!
Ingredients:
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
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
Directions:
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. 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.