Coconut Joy Candy Bars

 I collect cooking magazines, and my favorite time of year to do so, is in the fall and around Christmas time. I came across this recipe in a Better Homes & Gardens magazine for Christmas cookies, and it can be found online, here. 

Recipe is courtesy of Better Homes and Gardens

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Nonstick cooking spray
3/4 cup salted butter, melted

2 cups sugar

2 teaspoons vanilla extract, divided (1 teaspoon for the base, and 1 teaspoon for the filling)

3 eggs, lightly beaten

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

4 cups sweetened flaked coconut

1 (14-oz) can sweetened condensed milk

1/2 teaspoon almond extract

1/2 cup chopped almonds, toasted (instructions below)

Milk Chocolate Ganache (recipe below)

1. Preheat oven to 350 degrees. Line a 9x13" baking pan with heavy-duty foil, extending the foil over the edges so the cooled bars can be lifted out of the pan, Lightly spray the foil with cooking spray. In a large bowl, stir together the melted butter, sugar, and 1 teaspoon of the vanilla extract. Stir until combined. Now, stir in the beaten eggs and stir again, until incorporated.

2. In another bowl, mix together the flour, cocoa powder, baking powder, and salt. Add the flour mixture to the butter mixture and stir until combined. Spread half of this mixture into your prepared pan. Bake 350 degrees until set, about 12 minutes. Let cool on a wire rack for 30 minutes.

3. While the bars are cooling, for the filling, in a large bowl, add the coconut, sweetened condensed milk, remaining 1 teaspoon vanilla, and the almond extract. Stir until combined. 

4. Carefully spread the coconut filling mixture over the chocolate layer and sprinkle with the toasted, chopped almonds. Bake 350 degrees for 20-35 minutes, until set. Cool in the pan on a wire rack. 

5. Spread the Milk Chocolate Ganache evenly over the cooled bars. Chill until the ganache is firm, at least one hour. Use the foil to lift the uncut bars out of the pan; then cut unto bars. 

6. Store the bars in an airtight container for up to three days. 

To toast the almonds

Spread the chopped almonds evenly in a shallow pan and bake 350 degrees for 5-10 minutes, stirring them once or twice during baking. Be sure to set a timer and watch them closely, so as to not burn. 

Milk Chocolate Ganache  

Pour one (11.5-oz) package of milk chocolate chips in a medium bowl, set aside. In a small saucepan bring 3/4 cup of heavy whipping cream just to boiling. (Watch carefully) Immediately pour the hot cream over the chocolate chips in the bowl. Let stand for 5 minutes, without stirring. After the 5 minutes, stir until smooth.