CopyCat Almond Joy Bars

Let's Cook

1. Step 1.

   Line two large cookie sheets with waxed paper. Set a large wire cooling rack on the paper; set aside.

2. Step 2.

   Place the coconut in a large bowl; set aside.

3. Step 3.

   Place the corn syrup in a 1-cup glass measure. Microwave on high (100%) for 1 minute or until the syrup boils.

4. Step 4.

   Immediately pour the hot syrup over the coconut. Work the warm syrup into the coconut using the back of a wooden spoon until the coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.

5. Step 5.

   Using 1 level measuring tablespoon of the coconut mixture, shape into a ball by squeezing the coconut firmly in the palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.)

6. Step 6.

   Place the coconut balls 2 inches apart on the wire racks. Let dry for 10 minutes.

7. Step 7.

   After 10 minutes, reroll the coconut balls so there are no loose ends of coconut sticking up.

8. Step 8.

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

9. Step 9.

   Working quickly, spoon 1 level measuring tablespoon of the melted chocolate over each coconut ball, making sure the chocolate coats and letting excess chocolate drip down onto the waxed paper.

10. Step 10.

    While the chocolate coating is still soft, lightly press a whole almond on top of each.

11. Step 11.

    Let stand to set or place in the refrigerator.

12. Step 12.

    Store in a single layer in an airtight container. Keeps best if refrigerated.