Bhg Coconut Almond Candy Bars Recipes

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ALMOND-COCONUT CANDY BARS



Almond-Coconut Candy Bars image

Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 36

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
  • Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
  • 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.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g

BH&G COCONUT-ALMOND CANDY BARS



Bh&g Coconut-Almond Candy Bars image

Copycat recipe for Almond Joy style bar. Not tried yet, just saving for the future! Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

Provided by MakeMineCadburys

Categories     Candy

Time 20m

Yield 25 bars, 25 serving(s)

Number Of Ingredients 6

3 1/2 cups sifted powdered sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla
1 1/2 cups shredded coconut
50 blanched whole almonds (about 1/3 cup)
1 1/2 lbs dipping chocolate or 1 1/2 lbs confectioner's coating

Steps:

  • Butter a 12x9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut.
  • Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.
  • Melt the dipping chocolate or confectioner¿s coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.
  • Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

Nutrition Facts : Calories 119.9, Fat 4.4, SaturatedFat 2.6, Cholesterol 3.7, Sodium 24.9, Carbohydrate 20, Fiber 0.5, Sugar 19, Protein 0.9

ALMOND COCONUT BARS



Almond Coconut Bars image

-Dolores Skrout, Summerhill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (7 ounces) sweetened shredded coconut
2 cups semisweet chocolate chips
1/2 cup peanut butter
24 blanched almonds

Steps:

  • In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.

Nutrition Facts :

CHOCOLATE ALMOND COCONUT BREAKFAST BARS



Chocolate Almond Coconut Breakfast Bars image

This breakfast bar isn't too sweet, but it is a tasty treat for a morning snack. The use of the dark chocolate almond milk adds a nice flavor.

Provided by Cheryl Belanger

Categories     Breakfast and Brunch

Time 55m

Yield 9

Number Of Ingredients 11

1 cup whole oats
1 cup oat flour
½ teaspoon salt
½ teaspoon baking soda
2 eggs
½ cup dark chocolate-flavored almond milk
½ cup brown sugar
1 teaspoon vanilla extract, or to taste
½ cup dry-roasted cocoa almonds
½ cup semi-sweet chocolate chips
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
  • Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 43.8 g, Cholesterol 41.3 mg, Fat 10.2 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 247.6 mg, Sugar 22.1 g

RICH CHOCOLATE ALMOND COCONUT BARS



Rich Chocolate Almond Coconut Bars image

We love sweets and this one does not disappoint. I got this recipe from a local paper 10 years ago. A lovely bittersweet chocolate crust with almonds and coconut filling. Toasting the coconut creates a nice nutty, dark, deep flavor. Sounds like a chocolate bar doesn't it. Yummy!

Provided by Baby Kato

Categories     < 60 Mins

Time 55m

Yield 18 squares, 8-12 serving(s)

Number Of Ingredients 12

1 cup flour
1/4 cup butter
2 ounces chocolate, bittersweet
1 tablespoon milk, chocolate
2 eggs, large
1 cup sugar, brown, dark, lightly packed
1/2 teaspoon baking powder
3 tablespoons flour
1/2 teaspoon almond extract, pure
1/2 teaspoon vanilla extract, pure
1 cup almonds, salted, coarsely chopped
3/4-1 cup coconut, lightly toasted (the toasting is optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a small pot melt the butter and chocolate, slowly over a low heat.
  • Add the flour to a bowl and mix the melted chocolate mixture into the flour.
  • The mixture should be crumbly, next add the milk, mixing with a fork, until the crumbs are large and moist.
  • Press the dough into an ungreased 11 x 7 " pan, bake for 10 minutes, remove and cool.
  • In a medium size bowl lightly beat the eggs then add the brown sugar, baking powder, flour, vanilla and almond extracts, nuts and coconut, blending well.
  • Spread the filling over the crust and bake for 25 - 30 minutes longer.
  • Cool completely before cutting into 18 large squares.
  • Keep any leftovers in the freezer.

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