Bh&g Coconut-Almond Candy Bars

"Copycat recipe for Almond Joy style bar. Not tried yet, just saving for the future! Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container."
 
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Ready In:
20mins
Ingredients:
6
Yields:
25 bars
Serves:
25
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ingredients

  • 828.06 ml sifted powdered sugar
  • 85.04 g package cream cheese, softened
  • 4.92 ml vanilla
  • 354.88 ml shredded coconut
  • 50 blanched whole almonds (about 1/3 cup)
  • 680.38 g dipping chocolate or 680.38 g confectioner's coating
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directions

  • Butter a 12x9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut.
  • Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.
  • Melt the dipping chocolate or confectioner¿s coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.
  • Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

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RECIPE SUBMITTED BY

I'm $39.95 and holding ... I'm a chocoholic ... I like to bake ... I'm also a cookbookaholic! and did I mention I like chocolate? <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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