Directions: |
Directions:Line 8x8 dish with parchment paper or aluminum foil leaving an overhang on each side, spray with nonstick spray.
Stir together sweetened condensed milk and shredded coconut until evenly combined. Start with 1 can sweetened condensed milk and two cups coconut. Stir it well, if it is too thin, gradually add more coconut until it's thick, but not too dry. It will be a little sticky but should hold together in a shape when you squeeze it with your hand.
Spread the mixture in prepared dish. The mixture is thick and sticky, so the easiest way to spread it into an even layer is to wet your hands with water and press the mixture with your palms or use a wet spatula.
Arrange roasted almonds on top and gently press with your palms to stick to the mixture.
Place in the freeze for 15-20 minutes to firm. Transfer the firmed mixture together with the paper to a cutting board. Cut the bars and separate them. Place back in the freezer to harden completely about 30 minutes.
Melt chocolate. Line a tray with parchment paper.
Take a few bars at a time from the freezer, so the rest won't soften before you manage to cover with chocolate. Using a fork dip each bar into melted chocolate to cover completely, tap the fork on the edge of the bowl to drip the excess of chocolate and transfer chocolate covered bar into parchment paper lined tray.
Place chocolate covered bars in the fridge or freezer until the chocolate has set. |
This recipe for Homemade Almond Joy Bars is from