Know what’s convenient? Making your own candy bars at home. Know what’s dangerous? Making your own candy bars at home. And what if I told you said candy bars could be stored in the freezer so anytime the candy crush hits you can just pull one out and let it thaw on the counter for 15 minutes (if you can wait that long)? Guys, these are topped with good-for-you almonds. Why, they’re practically health food! Okay, they aren’t health food. But they’re easy to make, convenient to have on hand when the sugar craving kicks in, don’t require an oven or mixer, and taste way better than any candy bar from the store. And they’re leetle-just two bites of yum to get you through the workday, Monday, the neighbor who weed eats continuously (seriously-there can be NO MORE WEEDS!), or just in case I drop by your house and your candy dish is empty, ’cause you’re considerate like that.
These are easy-peasy. Drop 1 1/2 tablespoons of the coconut batter on the baking sheet and form it in to a little bar. They don’t have to be perfect-unless you’re a perfectionist, and then I guess they do. You just want 2 almonds to fit on top, end to end. The melted chocolate is your glue. It’s okay to eat this glue off your fingers.
A little drizzle on top so they’re purty-and into the fridge to chill out. These will get soft and messy after they’ve been out of the cold for about 15 minutes so they’re best eaten straight from the refrigerator. If you won’t be eating them all within a week (I admire your self-control) store them in the freezer. I recommend hiding them in an empty Brussels sprouts bag if you don’t like to share.
Although I’m a milk chocolate fan I think these taste best with dark chocolate. You can use milk chocolate, semi-sweet, or even white chocolate chips if you prefer.
I’m thinking I could use these as a bribe to stop the weed eating madness. (‘I just wanted to share these…because you’ve been
making so much noise forever working so hard.’) Or maybe I could persuade the neighbor to weed eat my yard, too. I better make more before the string runs out.
Mini Coconut Almond Bars
- ½ c. butter, melted
- 2 c. powdered sugar
- 1 tsp. vanilla
- 3 c. coconut
- ½ c. dark chocolate chips
- 1 tsp. butter
- 40-48 whole almonds
- Step 1 Line a baking sheet with parchment or waxed paper.
- Step 2 In a medium bowl whisk together ½ cup melted butter, powdered sugar, and vanilla. Stir in coconut.
- Step 3 Drop 1 1/2 tablespoons of coconut mixture on to prepared baking sheet and form into a small, oblong bar, a little over 2 inches long and about 1 inch wide. Repeat with remaining coconut mixture. You should end up with 20-24 bars.
- Step 4 In a small bowl melt the dark chocolate chips and 1 teaspoon butter in the microwave on medium power, stirring frequently. Don’t overheat.
- Step 5 Pour the melted chocolate in to a sandwich size zipper bag, make sure the bag is completely closed, and snip off a little bit of one corner of the bag.
- Step 6 Squeeze a small bit of chocolate on the top of each coconut bar and immediately place two almonds, end to end, on top of the chocolate. Repeat with the remaining coconut bars and almonds. There will be a little chocolate left over.
- Step 7 Drizzle remaining chocolate over the top of each coconut almond bar. Refrigerate until set, 30 minutes. Store in refrigerator. May be frozen in a single layer in an air-tight container after the initial 30 minute refrigeration time.