CHOCOLATE ALMOND COCONUT BARS

This is a recipe I got from Pillsbury in the 1980s.

BAR:
1 cup Pillsbury's Best All Purpose or Unbleached Flour
1/2 cup firmly packed brown sugar
1/4 cup margarine or butter, softened
1 1/2 cups coconut
1 can (14-oz) sweetened condensed milk (reserve 1/2 cup for the frosting)
1/2 cup whole blanched almonds

Preheat oven to 350 degrees.
Grease a 9-inch square or 11" X 7" baking pan; set aside.

In a small bowl, blend the flour, sugar, and butter at medium speed of electric mixer until fine crumbs form. Press mixture into the bottom of the prepared pan.

In that same bowl, combine the coconut and 3/4 cup of the milk; spoon over the crumb mixture.

Place the almonds evenly over the coconut mixture and bake at 350 degrees for 20 to 25 minutes or until light golden brown. Remove from oven and allow to cool for 10 minutes.

FROSTING:
1/2 cup (reserved) sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 tsp vanilla extract

In a small saucepan over low heat, melt the milk and chocolate chips together, stirring constantly until smooth. Stir in the vanilla extract and spread over the still warm bars.

Refrigerate for 30 minutes then cut into 36 bars for serving.

Note: File Photo