almonds

Almond Joy Bars

Portions:26 servings
Share on Facebook Print Recipe

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.
————————————————————————————————–
Course Candy / Chocolate