Amaretto No-Bake Brownies with Glaze                                  

 Created by Jon Payne

12 ounces bittersweet chocolate, chopped

1 1/4 cups evaporated milk (from one 12-ounce can)

1 teaspoon amaretto liquor

3 cups finely vanilla wafer cookies (from two 9-ounce packages)

6 oz finely chopped semi sweet chocolate

2 cups plus 2 tablespoons sweetened shredded coconut

1 cup plus 2 tablespoons salted cocktail peanuts

1/2 cup confectioners' sugar

Glaze:

2 cups confectioners’ sugar

3/4cup amaretto liquor

For BIG thick browning: Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.  For smaller use 11x5 baking dish.

Heat chocolate and evaporated milk in a saucepan over medium heat.  Stirring until chocolate melts and is smooth. Remove from heat. Stir in amaretto. Set aside 1/3 cup.

Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until well combined.

Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.