If you love the mounds or almond joy candy bars, you'll love these. This is a recipe of my hubby's that he got somewhere that is my favorite of all time for dessert!
Almond Coconut Brownies
1-1/2 cups butter (no substitutes)
4 squares (1 oz. each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, beaten
1 cup all purpose flour
¾ 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
¾ cup sugar
¼ cup butter (no substitutes)
¼ cup milk
¼ cup chopped slivered almonds, toasted
In saucepan over low heat, melt butter and chocolate; 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 degrees 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 chocolate chips, sugar, butter and milk, bring to a boil. Spoon over the filling. Sprinkle with almonds. Chill 2 hours or until set. Store in refrigerator. Yield: 4 dozen.
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