One of my absolute favorite candy bars in the whole world is Almond Joy. The perfect marriage of chocolate with sweet creamy coconut and a bit of almond crunch makes my mouth water.

This recipe is can be used to make the perfect Almond Joy combination or it can be used to make your own favorite combination of chocolate, coconut and nuts. My husband loves cashews and my boys love peanuts, but I imagine this recipe would be outstanding with pistachios too. Try it out and see what your favorite combination is.

Coconut and Nut Brownie Cups

1 box of family-size brownies

1 can sweetened condensed milk

1 bag of coconut flakes

1/4 cup coconut milk

1 cup chocolate chips, melted

1/4 cup your favorite nuts, chopped

Make brownies as directed on the back of the box. Place cupcake papers in two regular size cupcake tins and then fill each liner half full with the brownie batter. Bake at 350 degrees for 12 minutes.

While the brownie cups are baking, mix the coconut, sweetened condensed milk and coconut milk together in a small bowl.

Take the brownies out of the oven after the 12 minutes are up, then spoon the coconut mixture onto each brownie and then bake them in the oven for 15 more minutes.

Take out of the oven and let cool for 30 minutes. Once cooled, drizzle the melted chocolate chips and sprinkle the chopped nuts, over each coconut brownie cup.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.