Categories: Snack Bars

Ingredients

• 1/4 cup (1 stick) butter
• 30 large marshmallows
• 1 tsp almond extract
• 1 cup very coarsely chopped, roasted, lightly salted almonds
• 2 cups sweetened flake coconut, divided use
• 3 1/2 cup cornflakes
• 1 1/3 milk chocolate chips
• 1 tbsp vegetable shortening

Directions

1. Lightly spray an 13×9×2 inch baking pan with nonstick baking spray; set aside.

2. In a large saucepan, combine the butter and marshmallows. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in the almond extract, almonds, 1 cup of the coconut and cornflakes. With a large square of wax paper, press into the prepared pan and let sit for 30 mins.

3. In a small saucepan, set over low heat, melt the chocolate chips with the vegetable shortening, stirring until melted and smooth. Spread chocolate mixture over cooled bars and sprinkle with remaining 1 cup coconut. Refrigerate 30 mins to set the chocolate. Cut into 36 bars. Store in covered containers between layers of wax paper.

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