Coconut-Almond Candy Bars
Source of Recipe
Better Homes and Gardens
List of Ingredients
- 3-1/2 cups sifted powdered sugar
- 1 3-ounce package cream cheese, softened
- 1 teaspoon vanilla
- 1-1/2 cups coconut
- 50 blanched whole almonds (about 1/3 cup)
- 1-1/2 pounds dipping chocolate or confectioners coating
Instructions
- 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.
Final Comments
Makes 25 candy bars
Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.
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