Almond-Coconut Candy Bars

Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.

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Prep Time 45 min
Total Time 5 hr 10 min
Servings 36

Ingredients

Base

1: cup semisweet chocolate chips

1/4: cup butter

1/2: cup chocolate cookie crumbs

Filling

3: egg whites

1: cup sugar

2: teaspoons vanilla

1/2: teaspoon almond extract

2 1/2: cups coconut

3/4: cup Gold Medal® all-purpose flour

36: whole almonds

Glaze

1/2: cup semisweet chocolate chips

3: tablespoons butter

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Directions

1 Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
2 Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
3 Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
4 Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
5 In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

EXPERT TIPS

Expert Tips

These bars have the almond and coconut flavors of a popular candy bar.

Use semisweet chocolate squares in place of chocolate chips. Use three 1-ounce squares for 1/2 cup of chips. Coarsely chop the squares so the chocolate will melt easily and uniformly.

After opening the bag of coconut, reseal it tightly and refrigerate it. Use it within three months.

Got questions? Our experts have the answers. Ask Betty now.