Almond Joy Bars
Recipe Ingredients:
| 4 | cup | (8 1/2oz) shredded coconut |
| 1/4 | cup | light corn syrup |
| 1 | pkg | (11 1/2oz) milk chocolate pieces |
| 1/4 | cup | vegetable shortening |
| 26 | whole natural almonds |
Recipe Instructions:
| 1. | Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. |
| 2. | 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. |
| 3. | 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. |
| 4. | Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 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. |
| 5. | 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. |
| 6. | 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. Makes 26. |
Add this recipe to your site or email:
Copy and paste the above text to share this recipe with others!
Copy and paste the above text to share this recipe with others!
Printed From: http://www.home-recipes.com/