Coconut Almond Candy Bars

coconut-almond-candy-barsMy colleague Scott and I were talking about coconut this week, and he mentioned how great a hybrid Almond Joy/Mounds bar would be. This hybrid would involve the coconut and almond middle of an Almond Joy, but the dark chocolate coating of a Mounds.

“But it doesn’t exist,” Scott said.

And then, I had an idea. I’d seen homemade Mounds bar recipes before, so why couldn’t I just take one of those and add almonds to it? The answer is: I could. And I did. This recipe is a hybrid of a few homemade Almond Joy/Mounds bar recipes I found online. According to Mike, they taste exactly like a combined Almond Joy/Mounds, but with a gooier (yes, that’s a word) texture. Next time, I might add more powdered sugar to stabilize the coconut center a bit more, probably another quarter-cup or so.

Ingredients

  • 3 cups shredded coconut
  • 1/2 cup powdered sugar
  • 1 cup sweetened condensed milk
  • 24 whole unsalted almonds, toasted and cooled
  • 1 1/2 cups dark chocolate chips
  • 3 tablespoons shortening

Preparation

Line a large baking sheet with parchment or waxed paper.

In a large bowl, combine coconut, powdered sugar, and sweetened condensed milk. Stir to form a thick paste.

Using a tablespoon from your flatware, scoop coconut mixture and shape into rectangles, pressing tightly to help the mixture come together as best you can. The mixture will be very sticky and quite difficult to form into rectangles, but if you work with it a bit, you can get general rectangle shapes. You’ll need to rinse your hands after every few rectangles; don’t dry them completely after rinsing, which will help the mixture keep from sticking to your hands.

Place rectangles on your baking sheet, then press two almonds into the top of each one. Freeze for 30 minutes, until fairly firm.

While your bars are chilling, place dark chocolate chips and shortening in a microwave-safe bowl and microwave in 30-second intervals until melted, stirring after each interval.

Place a fresh sheet of parchment or waxed paper on another baking sheet.

Remove bars from freezer and using two forks, dip in the chocolate, coating completely. Place dipped bars onto your fresh baking sheet and allow chocolate to set. Store in an airtight container at room temperature for up to 5 days.

Makes 12.

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