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  • 25servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, E
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3-1/2 cups sifted powdered sugar

  2. 1 3-ounce package cream cheese, softened

  3. 1 teaspoon vanilla

  4. 1-1/2 cups coconut

  5. 50 blanched whole almonds (about 1/3 cup)

  6. 1-1/2 pounds dipping chocolate or confectioner's coating

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

  5. Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

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