Almond Macaroon Brownies

Yield: 48 bars

Ingredients:

Crisco® Original No-Stick Cooking Spray

BROWNIES
1 package Pillsbury® Classic Fudge Brownie
1/2 cup Crisco® Vegetable Oil
1/4 cup water
2 large eggs

TOPPING
1 (8 ounce) package cream cheese, softened
2/3 cup sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
2 large eggs
2 cups shredded coconut
1 cup chopped almonds, toasted if desired

GLAZE AND GARNISH
1 cup semisweet chocolate chips
2 teaspoons Crisco® Vegetable Oil
48 whole almonds, toasted

Preparation Directions:

1. Heat oven to 350°F. Spray 15x10x1-inch baking pan with no-stick spray. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in prepared pan.

2. In medium bowl, combine cream cheese, sugar, flour and 2 eggs; beat until smooth. Stir in coconut and 1 cup chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly.

3. Bake at 350°F for 35 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled.

4. In small saucepan, combine chocolate chips and oil. Heat over low heat until chocolate is melted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each bar with 1 whole almond. Store in refrigerator.

TIP
To toast almonds, spread on cookie sheet; bake at 350°F for 5 to 7 minutes or until golden brown, stirring occasionally.

High Altitude: (Above 3500 Ft.)
See package for directions.