1 c. flour
1/2 c. packed brown sugar
1/4 c. soft butter
1 1/2 c. coconut
1 can sweetened condensed milk
1/2 c. whole blanched almonds
1 (6 oz.) pkg. chocolate chips
1/2 tsp. vanilla

In small bowl, combine flour, brown sugar and butter until fine crumbs form. Press into bottom of greased 9 inch square pan.

Combine coconut, 1 1/4 cups of milk; reserve 1/2 cup of milk for topping. Spread remainder over crust. Top with almonds. Bake at 350 degrees 20-25 minutes or until lightly brown. Cool 10 minutes while making topping.

For topping, combine remaining milk and chocolate chips in small pan. Cook over medium heat until chips are melted, stirring constantly. Add vanilla. Spread topping over warm bars, chill until firm. Yield: 36 bars.