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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Chocolate Almond Joy Bars Recipe

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This recipe for White Chocolate Almond Joy Bars is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c (8 1/2 oz) shredded coconut
1/4 c light corn syrup
1 pk (11 1/2 oz) white chocolate ;piece's
1/4 c vegetable shortening
26 whole natural almonds (1 oz )
Directions:
Directions:
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 class measure. Microwave on high 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.

Melt chocolate in double boiler slowly.

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 stills oft lightly press whole almond on top of each. Let stand to set of place in refrigerator. Store in a single layer in airtight containers.

Keeps best if refrigerated
Number Of Servings:
Number Of Servings:
26

 

 

 

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