Almond Joy Bars Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
Almond Joy Bars
4 cups shredded coconut (8 1/2-oz)
1/4 cup Light corn syrup
1 package milk chocolate pieces (11 1/2-oz)
1/4 cup Vegetable shortening
26 whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set large wire
cooling rack on paper; set aside. Place coconut in large bowl; set
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
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 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
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.
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