5 oz sweetened condensed milk
1 stick butter (1/2 cup) - real butter (softened)
1 tsp vanilla Extract
2 cups powdered Sugar
1 - 14 oz bag sweetened flaked Coconut
24 oz milk chocolate almond bark or milk chocolate chips
1 cup whole dry roasted almonds.
Blend the sweetened condensed milk, butter and vanilla extract. Add the powdered sugar a little at a time, stirring until smooth. Stir in the coconut, the mixture should be firm. Pat firmly into a 9 x 13 x 2 inch pan. Chill in the fridge until firm. (we put ours in the freezer). While the mixture chills go ahead and dry roast the almonds. We had a bunch of almonds but they need to be roasted.
To Roast Almonds - Spread in an un greased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
In a double boiler over hot, not boiling water, melt the chocolate chips or milk chocolate almond bark, stirring often. This can also be done in the microwave. (use the defrost setting on the microwave and melt the chocolate in 3 minute intervals.) Remove coconut mixture from the refrigerator/freezer and cut into 1 x 2 inch bars. Put 2 whole almonds on top of each bar. Use a fork to dip each bar into the melted chocolate mixture. Tap fork gently against the side of the bowl to remove any excess chocolate. Lay bars on waxed paper after dipping until firm. You can also place them into the refrigerator as well.
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