Re: Candy
Coconut-Almond Candy Bars
Makes 25 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 confectioner?s 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 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.
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