WEEKDAYS 1e|12c|p

Symon Joy

600 Symon Joy
Sometimes you feel like a nut, sometimes you just want Michael's version of a classic candy bar!
skill level
Moderate
time
Over 120min
servings
32
cost
$$
Contributed by :
Sometimes you feel like a nut, sometimes you just want Michael's version of a classic candy bar!
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ingredients
  • 6 ounces Sweetened Condensed Milk
  • 1 teaspoon Vanilla
  • 1/8 teaspoon Salt
  • 2 cups Powdered sugar
  • 14 ounces Sweetened Shredded Coconut
  • 3/4 cup Whole Unsalted Almonds (toasted; if desired)
  • 16 ounces Bittersweet Chocolate Chips (1 bag)
  • 2 tablespoons Vegetable Oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Cooking Spray
    Line an 8x8 straight edged pan with foil, overlapping the edges, and lightly spray with cooking spray.
  • 2
    6 ounces Sweetened Condensed Milk
    1 teaspoon Vanilla
    1/8 teaspoon Salt
    2 cups Powdered sugar
    14 ounces Sweetened Shredded Coconut
    In a mixing bowl, combine the Condensed Milk, Vanilla and Salt. Mix in the Powdered Sugar (1 cup at a time) until you have a smooth mixture. Next, add the Coconut and mix until thoroughly coated and combined. Pour mixture into the prepared pan and press in to an even layer using your hands or rubber spatula lightly coated with cooking spray.
  • 3
    3/4 cup Whole Unsalted Almonds (toasted; if desired)
    If Almonds are desired, place the Almonds in single rows, about 8, leaving room in between, and press them slightly in to the Coconut mixture so they stick. Refrigerate for at least an hour, until firm enough to cut in to bars.
  • 4
    Coconut mixture
    When the Coconut mixture has set, lift out of the pan by the foil. Peel the foil off and place on a cutting board. Cut in to strips in between the rows of Almonds then cut in to bars, every 2 Almonds. Keep refrigerated until ready to coat.
  • 5
    16 ounces Bittersweet Chocolate Chips (1 bag)
    2 tablespoons Vegetable Oil
    Set a medium mixing bowl over a small pot of simmering water and add Chocolate Chips to the bowl. Stir every so often until they have melted, and then add the Oil. Stir until the Chocolate and Oil are completely blended and the Chocolate is thinned and shiny. Using a fork, dip each bar in to the Chocolate, letting any excess drip off.
  • 6
    Place the dipped bars on a wax paper lined baking sheet. Dip all of the bars and then let them sit until the Chocolate firms and sets up. Store at room temperature or refrigerated.
 
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