Heat oven to 350\u00b0F.
Grease 9-inch square pan.
In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
Add sugar and vanilla; blend well.
Add eggs 1 at a time, beating well after each addition.
Stir in flour, salt and chopped almonds; mix well.
Spread in greased pan.
Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
Cool completely; cut into bars.
ake the width of an Almond Joy candy from the center of a
Butter an 8\" square baking pan and line with wax paper to overhang two sides by 2 inches.
In pan, combine chips and milk over medium heat and cook, stirring constantly until melted& smooth.
Remove from heat and stir in vanilla.
Cool 1 minute.
Stir in candy bars and spread mixture evenly in pan.
Refrigerate until firm for at least 2 hours.
Use wax paper to help remove from pan.
Peel off paper and cut into 36 squares.
for the coconut part melt the coconut oil with the honey, stirring to combine (add coconut butter/manna now if using).
stir in almond extract and shredded coconut.
divide into a 12 muffin tin and press 1-2 almonds into each if you want almond joy version.
freeze about 15 minutes.
for the chocolate part melt coconut oil and honey together, stir in vanilla and cocoa powder with a whisk or beaters
top coconut patties with 2 tbs each of the chocolate and freeze 30 minutes.
store in the freezer or refrigerator.
Prepare mix according to brownie package directions, except only use 3 tablespoons
of vegetable oil.
Pour into a greased 9 x 13\" pan.
Pour and spread 1 cup of condensed milk.
Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35-38 minutes.
Let cool completely before cutting into 2 dozen bars.
add vanilla and candy pieces, stirring till candy is melted.
Pour
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick spray.
Prepare mix according to package directions, except use only 3 tablespoons of vegetable oil. Pour into your preprared pan.
Pour and spread condensed milk on top of the mixture.
Sprinkle with chopped candy bars and almonds.
Bake for 35 to 38 minutes.
Instructions:
Sprinkle almond extract on coconut and toss
Mix chocolate cake according to instructions on box.
Bake in 2 (9 x 13-inch) pans at 350\u00b0.
Bring 1 cup Pet milk and 1 cup sugar to a boil.
Remove from heat.
Add marshmallows.
Stir until melted.
Add coconut.
Pour over hot cakes.
Cover completely. Bring 1 1/2 cups sugar, 1/2 cup Pet milk and 1 stick oleo to a boil.
Remove from heat.
Add chocolate chips.
Stir until melted.
Pour over coconut mixture.
Top with slivered almonds. Tastes like an Almond Joy candy bar.
Butter an 8-inch square baking pan. Line with enough waxed paper to overhang 2 sides by 2 inches.
In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute.
Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use waxed paper to help remove from pan. Peel off paper, then cut into squares.
ox but add 1 tsp almond extract the same time you
Heat almond bark candy in slow oven at 200\u00b0, just long enough for soft to touch.
Mix all dry ingredients together and pour candy coating over dry ingredients.
Melt almond bark candy in microwave 3 to 4 minutes on High. Add morsels and melt in microwave 1 to 2 minutes. Mix well. Add Rice Krispies. Spoon out on waxed paper. Cool and serve.
our oven according to brownie recipe directions and generously spray two
hocolate chips, 1/2 cup almond candy pieces, and flaked coconut until
Combine egg, milk and vegetable oil in a cup.
In a bowl combine flour, baking powder and salt.
Pour the wet ingredients into the dry and mix well with a whisk.
Cover and chill for a few minutes as you heat the oil.
Drop the chilled candy bar in the batter and then gently place into the oil.
Fry just until the outside is golden.
Remove and drain on brown paper.
Allow to cool a minute before serving.
pace for the candy bars.
Hot glue candy bars in proper
Mix coconut, milk, powdered sugar, margarine and sliced or broken almond pieces in a bowl.
Use your hands or spoon to mix up ingredients.
Roll into small balls.
Chill small rolled up balls for 3 hours or overnight.
Melt semi-sweet chips in a double boiler.
If chocolate chips become to thick add cap full of oil to chocolate.
Stir.
Insert toothpick in top of candy mixture and dip in chocolate.
Tap candy against spoon to get excess off of candy then place on wax paper.
Refrigerate.
n waxed paper -- press 1 almond to each ball or 2
Heat the batter and milk until batter is melted.
Add coconut. Cool completely in fridge.
Ball this mixture up.
Next, melt the chips and paraffin.
Dip candy in the melted chocolate.
Cool before serving.