Ingredients
3/4 cup butter4 ounces unsweetened chocolate, chopped2 cups sugar3 large eggs, lightly beaten1 cup all-purpose flour3/4 cup chopped slivered almonds1 teaspoon vanilla extractFILLING:1 cup sugar1 cup 2% milk24 large marshmallows1 package (14 ounces) sweetened shredded coconutTOPPING:1 cup semisweet chocolate chips3/4 cup sugar1/4 cup butter1/4 cup milk1/4 cup chopped slivered almonds, toasted
Preparation
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).
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). 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.
