2 1/4 cups of almonds (I used whole roasted – you can use 1 1/2 cups of sliced or chopped if you prefer less of a crunch) plus 40 more whole almonds for topping the center of candy, if desired)
3 cups unsweetened shredded coconut (plus more for sprinkling, if desired)
One 12-ounce package semi-sweet or dark chocolate chips (about 2 cups)
12 oz Almond Bark Chocolate Baking Bar (1/2 package)
- Place the almonds in the bottom of a 4-5 quart slow cooker. Spread coconut over the almonds then layer with chocolate chips followed by the almond bark. Set the temperature on low and cook for 2-3 (mine took about 2 1/2 hours) (do not stir in between) until mixture is melted.
- After 2 hours or once the chocolate is melted, stir the mixture with a wooden spoon until smooth. Line a large cookie sheet with parchment paper and drop spoonfuls using a small cookie scoop (compacted tight) or about 2 tablespoons onto the cookie sheet. Place almond in middle and sprinkle with shredded coconut if desired. Allow the candy to cool completely
Source : allrecipes.Com