Almond Coconut Brownies

Almond Coconut Brownies
Yield: 48 servings

1 1/2 c butter; (no substitutes)
4 squares unsweetened chocolate; (1 oz each)
2 1/4 c sugar
3 eggs; beaten
1 c all-purpose flour
3/4 c chopped slivered almonds
1 ts vanilla extract

FILLING
1 c sugar
1 c milk
24 lg marshmallows
1 14 oz package flaked coconut

TOPPING
1 c semisweet chocolate chips; (6 oz)
3/4 c sugar
1/4 c butter; (no substitutes)
1/4 c milk
1/4 c chopped slivered almonds; toasted

In a 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 350º 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 for 2 hours or until set. Store in the refrigerator.
Source: "Country, Feb/March 2000"
Yield: "4 dozen"