Almond Joy Bars

Instructions

1. Step 1

   Combine the coconut, sweetened condensed milk, vanilla extract, and salt until the coconut is evenly moistened and the mixture holds together when pressed.

   Ingredients used: 1.0 gr Fine Salt, 180.0 gr Sweetened Condensed Milk, 255.0 gr Unsweetened Shredded Coconut, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, spatula

2. Step 2

   Line a baking sheet with parchment paper. Divide the coconut mixture into 16 portions and compress each into a compact rectangular bar.

   Cookware: baking sheet, parchment paper

3. Step 3

   Press one almond firmly into the top of each bar.

   Ingredients used: 16.0 piece Almond

   Cookware: baking sheet

4. Step 4

   Freeze the shaped bars until firm enough to dip without bending.

   Timer: 25 min (fixed)

   Cookware: baking sheet

5. Step 5

   Set a heatproof bowl over a saucepan of gently simmering water on low heat, ensuring the bowl does not touch the water. Add the milk chocolate and coconut oil, stirring until smooth, then remove from the heat.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Coconut Oil, 340.0 gr Milk Chocolate

   Cookware: Heatproof Bowl, saucepan, spatula

6. Step 6

   Lower each chilled bar into the melted chocolate, turn it to coat all sides, and lift it out with a fork. Let excess chocolate drip away before returning the bar to the parchment.

   Cookware: baking sheet, fork, parchment paper

7. Step 7

   Refrigerate the coated bars until the chocolate is fully set.

   Timer: 30 min (fixed)

   Cookware: baking sheet