Coconut Almond Candy Bars Like Almond Joy Recipes

Steps:

• 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
• 2. Combine condensed milk, vanilla extract, and salt in a bowl.
• 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
• 4. Add coconut and stir until combined.
• 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
• 6. Using a sharp chef's knife, cut the candy into small rectangles.
• 7. Line a baking sheet with parchment or wax paper.
• 8. Melt and temper the chocolate, or simply melt the coating chocolate.
• 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
• 10. Refrigerate candy for 30 minutes or until the chocolate has set.

Steps:

• 1. Line a 13 x 9" pan with parchment paper or aluminum foil
• 2. In a large bowl. Mix together the coconut, condensed milk, and coconut extract
• 3. Add in the powdered sugar. Mix well. Mixture should be thick. You may also add an additional coconut if you would like a thicker consistency. These bars are very forgiving. Do not be afraid to add more coconut.
• 4. Spread into prepared pan. With a sharp knife. Score 40 bars but do not cut all the way through
• 5. Push almonds halfway into each bar. You may place 2-3 on each bar.
• 6. Refrigerate until set. You can also quicken the process, by placing them in the freezer for 15 to 20 minutes.
• 7. When the mixture is firm. remove from the refrigerator. Cut all the way through scored mixture to make bars. Set aside by putting back in the refrigerator, until ready to use.
• 8. Line a sheet pan or several small pans, with parchment paper or aluminum foil. Spray lightly with vegetable oil spray, if using foil.
• 9. Melt shotening, or parrafin wax in a lage bowl by microwaving until melted.
• 10. Add in the chocolate chips are well. Place back in microwave. Stop microwave add about 40 second to one minute intervals to stir. When it is fully melted and combined. Remove from microwave. .
• 11. Remove coconut bars from refrigerator. Step one bar at a time in the melted chocolate with a large soup spoon. Drain off chocolate. Place each bar on lined pan. Repeat the process until all bars are dipped.
• 12. Place bars in refrigerator until set. You can store them in the refrigerator or in a loosely covered container. I stored mine in the refrigerator in a container or Ziploc bag.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
• Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
• Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
• Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
• In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

Steps:

• In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside., In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups. , Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container.