Wednesday, September 10, 2008

Almond Joy Bars


I was glad I found this recipe. My husband likes to buy Almond Joy bars for me. I like it because of the coconut and he likes it because of the almonds. Everytime my husband finds something about coconut, wether it is a plant or food, he likes to buy it for me. According to him, it will make me feel at home and I won't feel home-sick. Philippines has a lot of coconut trees and our place too. That is why he thinks that coconut seems to be important for me. I remember when I first arrived here, he bought me coconut shampoo and conditioner. Well, coconut is a tree of life. Every part of the tree is very useful. The coconut fruit tastes good too!

Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.

Insider's Recipes Master Edition

2 comments:

DyManilena... said...

Thank you for this... I am a died hard "almond joy" lady. And I have looked in every store here in Naga City and haven't bought any. Even in Manila, it is not that popular. With the recipe you shared I will make my own version of my loved chocolate bar.Thank you very much once more...

DyManilena... said...

I am an avid eater-so to speak of almond joy. it is my ever comfort food and sooo much love it. thank you for sharing the recipe and will immediately do it.
i am a baker wannabee. may i ask permission to try the other recipes out as well :) Thank you...