1 1/2 c. (3 sticks) butter
4 sq. (1 oz. ea.) unsweetened chocolate
2 1/4 c. sugar
3 eggs, beaten
1 c. all-purpose flour
3/4 c. chopped slivered almonds
1 tsp. vanilla

In a saucepan over low heat melt butter and chocolate, cool slightly. Add sugar, stir in flour, eggs, almonds and vanilla. Pour into a greased 13x9-inch pan.

Bake 350°F for 30 minutes or until a tooth pick comes out clean. Cool on wire rack.

Filling:

1 c. sugar
1 c. milk
24 large marshmallows
1 (14 oz.) pkg. flaked coconut

In large sauce pan combine first 4 ingredients to make filling. Bring to a boil. Pour over cooled brownies.

Topping:

1 c. (about 6 oz.) semi-sweet chocolate chips
3/4 c. sugar
1/4 c. (1/2 stick) butter
1/4 c. milk
1/4 c. chopped almonds, toasted

In another pan, combine chocolate chips. sugar, butter and milk. Bring to a boil (2 minutes). Spoon over the filling. Sprinkle with almonds. Chill for 2 hours or until set. Store in refrigerator.