Mini Coconut Almond Bars

1. 1

   Line a baking sheet with parchment or waxed paper.

2. 2

   In a medium bowl, whisk 1/2 cup melted butter, powdered sugar, and vanilla. Stir in coconut.

3. 3

   Drop 1 1/2 tablespoons of coconut mixture on to prepared baking sheet and form into a small, oblong bar, a little over 2 inches long and about 1 inch wide. Repeat with remaining coconut mixture. You should end up with 20 to 24 bars.

4. 4

   For the chocolate drizzle, in a small bowl, melt the dark chocolate chips and butter in the microwave on medium power, stirring frequently. Don't overheat.

5. 5

   Pour melted chocolate in to a sandwich size zipper bag. Make sure the bag is completely closed and snip off a little bit of one corner of the bag.

6. 6

   Squeeze a small bit of chocolate on the top of each coconut bar and immediately place 2 almonds, end to end, on top of the chocolate. Repeat with the remaining coconut bars and almonds. There will be a little chocolate left over.

7. 7

   Drizzle remaining chocolate over the top of each coconut almond bar. Refrigerate until set, 30 minutes. Store in refrigerator. May be frozen in a single layer in an airtight container after the initial 30-minute refrigeration time.

* Per serving · 4 servings · Values may vary.

No additional tips available.