Description
These little bars will satisfy your candy craving fast! Easy to make. Especially good in the summertime since they are kept in the refrigerator. Can be frozen.
Ingredients
- ½ cups Butter, Melted
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla
- 3 cups Coconut
- 40 To 48 Whole Almonds
- FOR THE CHOCOLATE DRIZZLE:
- ½ cups Dark Chocolate Chips
- 1 teaspoon Butter
Preparation
Line a baking sheet with parchment or waxed paper.
In a medium bowl, whisk ½ cup melted butter, powdered sugar, and vanilla. Stir in coconut.
Drop 1 1/2 tablespoons of coconut mixture on to prepared baking sheet and form into a small, oblong bar, a little over 2 inches long and about 1 inch wide. Repeat with remaining coconut mixture. You should end up with 20 to 24 bars.
For the chocolate drizzle, in a small bowl, melt the dark chocolate chips and butter in the microwave on medium power, stirring frequently. Don’t overheat.
Pour melted chocolate in to a sandwich size zipper bag. Make sure the bag is completely closed and snip off a little bit of one corner of the bag.
Squeeze a small bit of chocolate on the top of each coconut bar and immediately place 2 almonds, end to end, on top of the chocolate. Repeat with the remaining coconut bars and almonds. There will be a little chocolate left over.
Drizzle remaining chocolate over the top of each coconut almond bar. Refrigerate until set, 30 minutes. Store in refrigerator. May be frozen in a single layer in an airtight container after the initial 30-minute refrigeration time.
