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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 90 |
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Delightful brownie bites mounded with sweet chewy coconut covered with chocolate glaze. With an optional choice of almond joy topping. This is a take on almond joys and or mounds bars over brownies. Ingredients:
2 lbs brownie mix |
4 cups powdered sugar |
1 (15 ounce) can eagle brand sweetened condensed milk |
1 tablespoon vanilla |
1 (14 ounce) package flaked coconut |
1/4 lb butter, melted |
24 ounces semi-sweet chocolate chips |
2 ounces paraffin wax or 2 ounces shortening |
45 -90 almonds, toasted (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Prepare 17.25 x13 1/2 inch cookie sheet pan by placing parchment paper on it.
3. Mix brownie according to directions. Be sure not to over mix.
4. Pour onto prepared pan.
5. Bake 40-45 minutes. Remove brownie with parchment sliding it on a rack to cool. When cool slice into bite size pieces. About 90 pieces.
6. Mounds filling:.
7. Melt butter add vanilla and milk and stir.
8. In a large bowl toss cocount flakes and sugar to blend, pour butter mixture over and stir till combines. Cover with plastic wrap and chill.
9. Glaze:.
10. Melt chocolate and wax or shortening together.
11. Assemble:.
12. Mound a good amount on each brownie piece using all the coconut mixture. Pack it with your hands to smooth. Place on almond piece on each if using. I made 1/2 with and 1/2 without.
13. Quickly dip each mound coconut down into melted chocolate. Or spoon the melted chocolate over the coconut mounds. Chill let harden then pack in a sealed container with plastic wrap in between each layer. It was so cold outdoors that I just put them outside to firm up.
14. Enjoy.
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