Almond-Coconut Candy Bars

 

1

cup semisweet chocolate chips

1/4

cup butter

1/2

cup chocolate cookie crumbs

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

1/2

cup semisweet chocolate chips

3

tablespoons butter

• 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.