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Coconut-Almond Candy Bars

Makes: 25 servings Yield: 25 candy bars
Prep 1 hr Stand 30 mins
Coconut-Almond Candy Bars
  • 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

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
  • 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,
  • cal. (kcal) 252,
  • Fat, total (g) 13,
  • chol. (mg) 4,
  • sat. fat (g) 10,
  • carb. (g) 34,
  • fiber (g) 0,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • sodium (mg) 11,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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