Recipe Box

Ultimate Fudge Brownie Mix

Coconut Almond Bars

Brownie:
1/4 cup water
1/3 cup vegetable oil
1 egg
1, 18 oz  package Ghirardelli Ultimate Fudge
  Brownie Mix
Coconut Almond Layer:
1/2 cup (1 stick) butter, softened
1 cup powdered sugar
2-3 tablespoons milk
1/2 cup toasted almonds
1/2 cup flaked coconut
Ganache Layer:
1 pouch fudge topping (enclosed)

Preheat oven to 325°F. For Brownie Layer: In medium bowl, blend together water, oil, egg and Ghirardelli Ultimate Fudge Brownie Mix until moistened (about 40 strokes). Spoon batter into lightly greased 8x8-inch pan. Bake 39-43 minutes. Let brownies cool completely. For Coconut Almond Layer: Place butter and powdered sugar in medium bowl. Using an electric mixer, mix on low speed 1–1 1/2 minutes or until blended. Add milk and mix on medium speed 2 minutes or until light and fluffy. Fold in toasted almonds and coconut. Spread onto cooled brownie. For Ganache Layer: Warm fudge topping by placing unopened pouch in a cup filled with hot tap water for 4-5 minutes. Remove from water and squeeze pouch 4-5 times to soften topping. Cut top off topping pouch and squeeze onto coconut almond layer. Spread gently to cover coconut layer.
Makes 16, 2-inch bars.