Chewy Chocolate-Coconut Joy Bars

Ingredients:

1 cup sliced almonds
1 bag sweetened flaked coconut, divided
1 cup all-purpose flour
3/4 cup  packed light brown sugar, divided
1 tsp. baking soda
3/4 cup butter (1 1/2 sticks), melted
1 small pkg. (9 oz.) devil's food cake mix
1 egg
1/3 cup water
1 1/4 cups semi-sweet chocolate morsels, divided Toasted sliced almonds for garnish
Directions:

1. Preheat oven to 400F. Finely chop almonds using food chopper. Combine almonds, 1 cup of the coconut, flour, 1/2 cup of the brown sugar and baking soda in bowl; mix well. Add butter; mix until crumbly. Press crumb mixture evenly onto bottom of large baking pan. Bake 8--10 minutes or until light golden brown. Remove pan from oven to cooling rack.

2. Meanwhile, in clean batter bowl, combine cake mix, remaining 1/4 cup  brown sugar, egg and water; whisk 1 minute or until smooth with whisk. Pour batter over hot crust; carefully spread to edges using back of small scraper. Sprinkle batter evenly with 1/2 cup of the chocolate morsels and remaining coconut. Bake 10-12 minutes or until coconut is toasted.

3. Place remaining 3/4 cup  chocolate morsels in small bowl. Microwave, uncovered, on high 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Twist top of bag; trim corner. Drizzle chocolate over toasted coconut topping. Garnish with toasted sliced almonds. Cut into 24 bars using knife; serve warm or at room temperature.

Yield: 24 bars

 Tip: To toast almonds for garnish, place ¼ cup sliced almonds in saute pan. Heat over medium heat 5-7 minutes or until toasted, stirring occasionally.