ALMOND HAPPINESS BARS
YIELD: About 14 servings
5 ounces (1/2 cup plus 2 tablespoons) sweetened, condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups powdered sugar
14 ounces shredded, sweetened coconut
1/2 cup whole almonds, toasted
24 ounces chocolate candy coating or tempered chocolate
1. Line a 9-by-13inch baking pan with aluminum foil and spray it with nonstick sprpay.
2. In a large mixing bowl, stir together the condensed milk, vanilla and salt. Gradually sift in the powdered sugar, stirring, until it is thoroughly incorporated. Add the coconut and stir until the mixture is wellcombined.
3. Press this mixture into the prepared pan in an even layer. You may not use the whole pan if you prefer a thicker coconut candy. While the candy is still soft, press the whole almonds into the tops at even intervals to embed them slightly in the candy. Refrigerate until set, about 1 hour.
4. Peel away the foil and use a sharp knife to cut the candy into small rectangles.
5. Melt the chocolate candy coating in a microwave or double boiler, stirring frequently, until smooth. Using dipping tools or two forks, dunk each coconut bar completely in the chocolate, allow excess chocolate to drip off, and place on the prepared baking sheet. Refrigerate until set, 15 minutes. These bars may be stored in an airtight container for 1 week. PER SERVING: 542 calories; 30 g fat; 24 g saturated fat; 5 mg cholesterol; 6 g protein; 69 g carbohydrate; 64 g sugar; 6 g fiber; 196 mg sodium; 123 mg calcium