Almond Joy Bars Recipe

How to make it

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• Line two large cookie sheets with waxed paper. Set large wire cooling rack
• on paper; set aside.
• Place coconut in large bowl; set aside.
• 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.
• 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.) Place 2
• inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
• there are no loose ends of coconut sticking up.
• 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.
• 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. 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.
• Keeps best if refrigerated. Makes 26.