1. Preheat oven to 400°F (200°C). Finely chop almonds using Food Chopper. Combine almonds, 1 cup (250 mL) of the coconut, flour, 1/2 cup (125 mL) of the brown sugar and baking soda in Classic Batter Bowl; mix well. Add butter; mix until crumbly. Press crumb mixture evenly onto bottom of Large Bar Pan. Bake 8–10 minutes or until light golden brown. Remove pan from oven to Stackable Cooling Rack.
2. Meanwhile, in clean batter bowl, combine cake mix, remaining 1/4 cup (50 mL) brown sugar, egg and water; whisk 1 minute or until smooth with Stainless Whisk. Pour batter over hot crust; carefully spread to edges using back of Small Mix ‘N Scraper®. Sprinkle batter evenly with 1/2 cup (125 mL) of the chocolate morsels and remaining coconut. Bake 10–12 minutes or until coconut is toasted.
3. Place remaining 3/4 cup (175 mL) chocolate morsels in (1-cup/250-mL) Prep 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, if desired. Cut into 24 bars using Utility Knife; serve warm or at room temperature.

Yield: 24 bars

Nutrients per serving: (1 bar): Calories 280, Total Fat 17 g, Saturated Fat 11 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 32 g, Fiber 2 g, Protein 4 g

Cook's Tips: To toast almonds for garnish, place ¼ cup (50 mL) sliced almonds in (8-in./20-cm) Sauté Pan. Heat over medium heat 5–7 minutes or until toasted, stirring occasionally.