Almond Joy Bars
Ingredients
- 8 ½ oz shredded coconut
- ¼ c Light corn syrup
- 1 pk milk chocolate pieces (11 1/2-oz)
- ¼ c Vegetable shortening
- 26 Whole natural almonds 1-oz
Instructions
- Line two large cookie sheets with waxed paper.
- Set large wire cooling rack on paper; set aside.
- Place coconut in large bowl; set aside.
- Place corn syrup in a 1-cup glass measure.
- Microwave on high (100%) 1 minute or until syrup boils.
- Immediately pour over coconut.
- Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
- This takes a little time, and yes, there is enough syrup.
- Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.)
- Place 2 inches apart on wire racks.
- Let dry 10 minutes.
- Reroll coconut balls so there are no loose ends of coconut sticking up.
- Place milk chocolate and shortening in a 4-cup glass measure or 1½ quart microwave-safe bowl.
- Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
- Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
- While chocolate coating is still soft, lightly press whole almond on top of each.
- Let stand to set or place in refrigerator.
- Store in a single layer in airtight container.
- Keeps best if refrigerated.
Notes / Tips / Wine Advice:
Serving Tip:
Serve Almond Joy Bars chilled for a firmer texture or at room temperature for a softer, chewier bite. They’re perfect for a sweet snack or as a treat at parties.
Wine Advice:
Pair with a dessert wine like Moscato or a Port to complement the chocolate and coconut flavors.
Nutritional Information
Calories: 300 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 16 g | Fiber: 3 g | Sugar: 22 g | Salt: 0.05 g
