Show Subscription Form




Coconut Almond Bark Recipe

Publisher Photo
My chocolate bark featuring coconut and almonds is a great time-saver when I’m busy but need a treat to share. The large grains of turbinado sugar give it that holiday sparkle.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

Ingredients

  • 2 cups milk chocolate chips
  • 1 tablespoon shortening
  • 1 package (2-1/4 ounces) sliced almonds, divided
  • 2 teaspoons turbinado (washed raw) sugar or coarse sugar
  • 1/2 cup flaked coconut, toasted

Directions

  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; set aside.
  2. In a microwave, melt chocolate chips and shortening; stir until smooth. Stir in 1/4 cup almonds. Spread mixture into a 12-in. x 9-in. rectangle on prepared pan.
  3. Sprinkle with sugar, coconut and remaining almonds; press lightly into chocolate mixture. Chill for 1 hour or until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: 1 pound.
Originally published as Coconut Almond Bark in Taste of Home Christmas Annual Annual 2013, p147

Reviews for Coconut Almond Bark

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image