- 7 ounces sweetened condensed milk (half a standard 14-oz can)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar
- 14 ounces (about 2-1/2 cups) shredded coconut
- 3/4 cup whole roasted salted almonds)
- 1 lb chopped dark chocolate, or chocolate candy coating
first: prepare your fancy candy bar receptacle by lining a 9×13-inch pan with aluminum foil and spraying the foil with nonstick cooking spray.
In a large bowl, combine the sweetened condensed milk, the vanilla, and the salt. Stir them together until they’re well-mixed.
Next add the powdered sugar to the bowl with condensed milk, and stir it in.
Add all the coconut at once and mix it with the condensed milk until there are no dry patches remaining.
Your final coconut mixture should be sticky but fairly stiff. If it’s runny add a bit more coconut, and if it’s very dry, add a bit more condensed milk. Coconut can have different moisture levels depending on its age and how it was stored, so there’s some trial and error involved in getting a texture you love.
Scrape the coconut into the prepared pan. Wet your palms and press the coconut into a thin, even layer. You can control how thick you want the coconut layer to be. I prefer my coconut to be about 1/2-inch thick, so I don’t cover the entire pan–I use about 3/4 of it and leave the rest of the pan empty.
Use a knife or a pizza wheel to lightly mark the top of the coconut into bars. This is optional, but it keeps your candy bars the same size and helps immensely in almond placement.
Take your roasted almonds and press them into the sticky coconut top. Once all the almonds are placed, refrigerate your pan to firm up the coconut, for about an hour.
Once the coconut is firm enough to cut, take it out of the refrigerator. Lift the candy from the pan using the foil as handles. Use a large sharp knife to cut your bars along the lines you marked earlier.
Place your chopped chocolate or candy coating in a microwave-safe bowl and microwave it in 30-second increments. Stir it after every 30 seconds so that it doesn’t overheat.
When it’s melted and smooth, use forks or dipping tools to dunk each candy bar in the chocolate, then tap it against the lip of the bowl to remove any excess chocolate. Place the bars on a foil-lined baking sheet to set while you dip the rest. Refrigerate the tray to set the chocolate, for about 10 minutes.