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1
Line a 15x10x1-inch baking pan with parchment paper, extending foil over the edges of the pan.
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2
Place 1 1/2 cups Ghirardelli Dark Melting Wafers in a microwave-safe container.
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3
Microwave at half power or defrost setting for 30 seconds.
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4
Stir thoroughly (product keeps it original shape until stirred).
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5
If not completely melted, continue to microwave at 15 second intervals and stir until smooth.
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6
Overheating will cause wafers to burn.
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7
Pour melted wafers onto parchment paper and spread into a 8x11-inch rectangle about 1/8-inch thick.
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8
Let stand for 30 minutes or until firm.
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9
Meanwhile, in a medium bowl, beat butter, powdered sugar, milk, and almond extract with an electric mixer on medium speed until combined.
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10
Stir in coconut and toasted sliced almonds.
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11
Spread coconut mixture evenly over the hardened bottom.
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12
Place remaining Ghirardelli Dark Melting Wafers in a microwave-safe container.
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13
Microwave at half power or defrost setting for 30 seconds.
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14
Stir thoroughly.
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15
If not completely melted, continue to microwave at 15 second intervals and stir until smooth.
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16
Overheating will cause wafers to burn.
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17
Drizzle melted wafers over coconut mixture.
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18
Let stand for at least 30 minutes or until firm.
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19
After mixture sets, use paper to lift candy out of pan.
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20
Cut candy into bite-size squares.
