COPYCAT ALMOND JOY

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Love Almond Joy? Make your own at home!

Ingredients:

• 2/3 cup Sweetened Condensed Milk
• 2 cups Powdered Sugar
• 14 oz Sweetened Flaked Coconut
• 2/3 cup Whole Almonds
• 1 tsp Vanilla
• 12 oz Semisweet Chocolate

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Directions:

1. Line a baking sheet with parchment paper.
2. If almonds are not toasted, place in 300 oven for 5-7 minutes. Allow to cool.
3. Remove almonds from pan and set aside.
4. Combine condensed milk and vanilla in a bowl and mix well.
5. Add powdered sugar and stir until blended.
6. Add coconut and stir until well mixed.
7. Form into 1 1/4″ x 3″ bars and place on prepared sheet.
8. Place 2 almonds on each bar and place in freezer for at least 1 hour.
9. Melt chocolate by microwaving for 1 minute, stirring and repeating until melted.
10. Dip the bars into the chocolate to completely cover using a fork.
11. Tap gently on bowl to shake off excess and return to the prepared sheet.
12. Refrigerate 30 minutes to set.

Let me know if you try it!

Chocolate Peppermint Bark Recipe

Chocolate Peppermint Bark Recipe

6 ounces white baking chocolate, chopped
1 cup (6 ounces) semisweet chocolate chips
1 cup crushed peppermint or spearmint candies, divided

Directions
In a microwave-safe bowl, melt white chocolate at 70% power; stir until smooth.
 Repeat with chocolate chips. Stir 6 tablespoons of crushed candies into each bowl.
Drop white chocolate and semisweet chocolate in alternating spoonfuls onto a waxed paper-lined baking sheet.
With a metal spatula, cut through chocolate to swirl, spreading to 1/4-in. thickness.
 Sprinkle with remaining crushed candies.
Chill until firm. Break into pieces.
 Store in an airtight container in the refrigerator.
 Yield: about 1 pound.
This great recipe is from Taste of Home