Mounds Morsels

Delightful brownie bites mounded with sweet chewy coconut covered with chocolate glaze. With an optional choice of almond joy topping. This is a take on almond joys and or mounds bars over brownies.

• Ready In: 2 hrs 20 mins
• Serves: 90

Ingredients

• Base

• 2  lbs  brownie mix

• Mounds filling

• 4  cups powdered sugar
• 1 (15 ounce) can  eagle brand sweetened condensed milk
• 1  tablespoon vanilla
• 1 (14 ounce) package flaked coconut
• 1⁄4 lb butter, melted

• Coating

• 24  ounces  semi-sweet chocolate chips
• 2  ounces  paraffin wax or 2  ounces shortening
• 45 -90  almonds, toasted (optional)

Directions

1. Preheat oven to 325 degrees.
2. Prepare 17.25 x13 1/2 inch cookie sheet pan by placing parchment paper on it.
3. Mix brownie according to directions. Be sure not to over mix.
4. Pour onto prepared pan.
5. Bake 40-45 minutes. Remove brownie with parchment sliding it on a rack to cool. When cool slice into bite size pieces. About 90 pieces.
6. Mounds filling:
7. Melt butter add vanilla and milk and stir.
8. In a large bowl toss cocount flakes and sugar to blend, pour butter mixture over and stir till combines. Cover with plastic wrap and chill.
9. Glaze:
10. Melt chocolate and wax or shortening together.
11. Assemble:
12. Mound a good amount on each brownie piece using all the coconut mixture. Pack it with your hands to smooth. Place on almond piece on each if using. I made 1/2 with and 1/2 without.
13. Quickly dip each mound coconut down into melted chocolate. Or spoon the melted chocolate over the coconut mounds. Chill let harden then pack in a sealed container with plastic wrap in between each layer. It was so cold outdoors that I just put them outside to firm up.
14. Enjoy.