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Almond Joy Dessert

This is my own version of the famous Almond Joy Cake. I think this brownie bottom offers a better foundation for the topping. My recipe uses less sugar than the original, too.





List of Ingredients



• 1 box of your favorite brownie mix
  
• Coconut topping:
  
• 1/2 cup evaporated milk
  
• 2 TB sugar
  
• 12 large marshmallows
  
• 1 (7-oz) pkg. coconut
  
• Chocolate icing:
  
• 4-oz. cream cheese (1/2 block) at room temp
  
• 4 TB softened butter
  
• 1/4 cup unsweetened cocoa powder
  
• 1 tsp. vanilla extract
  
• 2 cups powdered sugar (confectioner's sugar)
  
• 1/2 cup sliced almonds, toasted
  






Instructions



1. In an 8-inch square pan bake brownies according to directions on box
   
2. 10 minutes before brownies are done mix the coconut topping ingredients. In a saucepan heat the 1/2-cup evaporated milk and 2 TB sugar until sugar is melted. Add the 12 marshmallows and heat until all is smooth taking care not to burn it. Remove from heat. Add the 7oz. bag of coconut.
   
3. When Brownie comes out of oven, immediately pour hot coconut mixture over the top and smooth evenly
   
4. Chocolate icing:
   
5. With a hand mixer beat cream cheese, butter, cocoa powder, vanilla extract and powdered sugar until creamy. I then warm this a little in a saucepan to make it spread easily over the coconut topping.
   
6. Spread over coconut topping and top with toasted almond slices. Refrigerate.
   






Final Comments


Serve with an ice cold glass of milk or a steaming cup of hot coffee.