Almond Joy Brownie Bites

Okay, let's be real... These are anything but a "bite" (unless you're Curtis Ryan), but they are so rich and so delicious that it's more than just a pop-in-your mouth-and-go type of thing...and that's OK by me...cause I like to savor my desserts. 

So first off, these should probably be called "Good Enough for John Cabaj Bars" instead because there is only a short list of things my brother likes when it comes to dessert, given that fact that he doesn't like cheese (I know, it's weird). So anyway, these are JC-approved, which has gotta mean something.

John's favorite candy bar is the Almond Joy, so for his birthday I was on the hunt for a recipe that would be just as yummy as the candy. Now, I also love coconut (and chocolate)...and so does my mom, so this recipe was a real winner in my book.

...that is...besides the fact that it destroyed my muffin tins (temporarily). This really great recipe comes along with a few lessons learned; which are as follows:

• Use the extra-large cupcake liners and make sure they are aluminum! I used the regular-sized aluminum cupcake liners, so if you use the regular size paper cupcake liners, you'll fail doubly. So use these. Yeah, see...they say "Jumbo" on the package...you'll thank me later.
• If the coconut mixture looks too thin, add more coconut. While the sweetened condensed milk infused brownies ARE fantastic, bubbling-over sweetened condensed milk is not (see below).

Okay, now that I've probably scared you enough to not make these, let me say...that these are amazing. I promise. They are worth the time and effort... Even IF you need to spend hours cleaning muffin pans after the fact. I've provided you with solutions to all the problems anyways, and look how pretty they turned out in the end!

Ingredients:

• 1 "Family Size" box chocolate fudge brownie mix (+ everything you need to prepare)
• 1 (14 oz.) can sweetened condensed milk
• 1 (14 oz.) bag coconut
• 1/4 c. milk
• 1-2 c. chocolate chips
• 1/2 c. slivered almonds, slightly crushed

Directions

1. Preheat oven to 350 degrees.
2. Line 2 muffin tins with extra large aluminum liners.
3. Prepare brownie mix according to the directions on the box and fill liners halfway.
4. Bake in preheated oven for 12 minutes.
5. Meanwhile, mix coconut, sweetened condensed milk, and milk.
6. Remove brownies from oven and spoon coconut on top. 
7. Place back in the oven and continue to bake for an additional 14 minutes.
8. Remove from oven and allow brownies to cool completely. (* Note: I actually chilled these overnight in the fridge.)
9. Remove brownies from liners and place on waxed paper.
10. Toast almonds by heating in sauce pan over medium heat, stirring often. Heat until golden brown. Set aside.
11. For chocolate drizzle, melt chocolate chips in microwave by heating at 50% power, mixing every 30 seconds so the chocolate doesn't burn. 
12. Drizzle chocolate over cooled brownies and top with almond pieces.
13. Store in refrigerator.