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 confectioner's 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 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.

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