Chocolate Coconut Crispies


Chocolate-Coconut Crispies

This little treat has the perfect combination of chocolate, coconut, and almonds. With the upcoming holidays approaching so quickly, you're gonna need some treats to put out. These cups of goodness are just what the family ordered! They won't last long. You might need to make a double recipe!


Makes 24 servings


Recipe and photo from Good Housekeeping July-09
INGREDIENTS:
4 tbsp margarine or butter
4  oz unsweetened chocolate, finely chopped
1 bag (10 oz) marshmallows
6 cups crisp rice cereal
2½  cups sweetened flaked coconut
1 can (14 oz) sweetened condensed milk
1½ tsp water
½ tsp vanilla extract
¼  cups roasted salted almonds, coarsely chopped

DIRECTIONS:
1.    Line 24 standard muffin-pan cups with paper or foil liners.
2. In microwave-safe large bowl, combine margarine and 2 ounces of chocolate. Cook in
microwave on High 1 minute. Add marshmallows and cook on High 1 minute longer.
Stir marshmallows mixture; microwave 20 seconds longer or until marshmallows are
completely melted. Stir until blended. Add crisp rice cereal and stir well to coat evenly.
3. Spray palm of 1 hand with cooking spray, and while marshmallow mixture is still warm,
spoon by ¼ cups into prepared muffin cups, using hand to press down firmly. Set aside. 
4. In microwave-safe medium bowl, stir coconut and 2/3 cup of the milk until blended. Cook
in microwave on High 1 minute. Stir; cook on High 2 minutes longer, stirring once. Let
stand 10 minutes.
5. While coconut mixture is still warm, spoon by packed tablespoons onto center of each
   cup, pressing lightly.
6. In microwave-safe bowl, combine remaining 2 ounces chocolate and remaining milk. Cook
  in microwave on High 1 minute until chocolate is melted and mixture is smooth, stirring
  after 30 seconds. Add water and vanilla and stir until smooth. Drizzle each cake with 1
  heaping teaspoon chocolate mixture. Immediately sprinkle each with almonds, pressing
  lightly to adhere to chocolate. If not serving right away, cover tightly and refrigerate
  up to 3 days.