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Coconut-Almond Candy Bars
Ingredients
-
3 1/2
cups sifted powdered sugar
-
1
3 ounce package cream cheese, softened
-
1
teaspoon vanilla
-
1 1/2
cups coconut
-
50
blanched whole almonds (about 1/3 cup)
-
1 1/2
pounds dipping chocolate or confectioners coating
Directions
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 confectioners 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.
From the Test Kitchen
- Make Ahead Tip Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.
Nutrition Facts
(Coconut-Almond Candy Bars)
- Servings Per Recipe 25,
- Calories 252,
- Protein (gm) 1,
- Carbohydrate (gm) 34,
- Fat, total (gm) 13,
- Cholesterol (mg) 4,
- Saturated fat (gm) 10,
- Vitamin A (IU) 49,
- Sodium (mg) 11,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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