Almond Joy Bars

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 8 1/2 ounces shredded coconut
• 1/4 cup light corn syrup
• 1 (11 1/2 ounce) package milk chocolate pieces
• 1/4 cup vegetable shortening
• 1 ounce natural whole almond (26 of them)

Recipe

• 1 line two large cookie sheets with waxed paper. set large wire cooling rack on paper; set aside.
• 2 place coconut in large bowl; set aside.
• 3 place corn syrup in a 1-cup glass measure. microwave on high (100%) 1 minute or until syrup boils. immediately pour over coconut. work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. this takes a little time, and yes, there is enough syrup.
• 4 using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (hint: measure out all of the coconut then roll into balls.)
• 5 place 2 inches apart on wire racks. let dry 10 minutes. reroll coconut balls so there are no loose ends of coconut sticking up.
• 6 place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
• 7 working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
• 8 while chocolate coating is still soft, lightly press whole almond on top of each. let stand to set or place in refrigerator. store in a single layer in airtight container.
• 9 keeps best if refrigerated. makes 26.