Almond Coconut Brownies

• 3/4 cup butter
• 4 ounces unsweetened chocolate, chopped
• 2 cups sugar
• 3 eggs, lightly beaten
• 1 cup all-purpose flour
• 3/4 cup chopped slivered almonds
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 cup 2% milk
• 24 large marshmallows
• 1 package (14 ounces) sweetened shredded coconut
• 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

1. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick).
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
3. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
4. 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.

butter, chocolate, sugar, eggs, flour, almonds, vanilla, sugar, milk, marshmallows, coconut, chocolate chips, sugar, butter, milk, slivered almonds

Taken from www.tasteofhome.com/recipes/almond-coconut-brownies/ (may not work)