Copycat Almond Joy

1. 1

   Line a baking sheet with parchment paper.

2. 2

   If almonds are not toasted, place in 300 degree oven for 5 to 7 minutes.

3. 3

   Allow to cool.

4. 4

   Remove almonds from and set aside.

5. 5

   Combine condensed milk and vanilla in a bowl and mix well.

6. 6

   Add powdered sugar and stir until blended.

7. 7

   Add coconut and stir until well mixed.

8. 8

   Form into 1 1/4 inch x 3 inch bars and place on prepared sheet.

9. 9

   Place 2 almonds on each bar and place in freezer for at least an hour.

10. 10

    Melt chocolate by microwaving 1 minute, stirring and repeating until melted.

11. 11

    Dip the bars into the chocolate to completely cover using a fork.

12. 12

    Tap gently on bowl to shake off excess and return to the prepared sheet.

13. 13

    Refrigerate 30 minutes to set.

No additional tips available.