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Almond Coconut Candy Bars

Source of Recipe

Pillsbury "Holiday Baking"

Almond Coconut Candy Bars
Plan ahead needs to chill atleast 4 hours.

Exchanges
WW Points
Makes 36

BASE:
1 cup semisweet chocolate chips
1/4 Cup butter
1/2 Cup chocolate cookie crumbs

FILLING:
3 egg whites
1 cup sugar
2 teaspoons vanilla
1/2 Teaspoon Almond Extract
2 1/2 Cups coconut
3/4 Cup Gold Medal All-purpose Flour
36 whole almonds

GLAZE:
1/2 Cup semisweet chocolate chips
3 tablespoons butter

Heat oven to 350¼F. 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. Spend mixture evenly in bottom of sprayed oil-lined pan. Refrigerate 15 minutes or until set.

Meanwhile, in a large bowl, beat egg whites until soft 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 350º for 20-25 min. or until lightly brown and center is set when lightly touched.

In small saucepan, melt glaze ingredients over low heat, stiirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hrs or until set. Cut into 36 bars

One bar equals: 130 calories; 7 g. fat; 5 mg cholesterol; 50 mg sodium; 16 g Carbohydrate; (1 g Fiber; 12 g. sugar); 1 g protein ++++ Exchanges: 1 fruit, 1 1/2 fat or 1 carb. 1 1/2 fat ++++ WWP: 3