3 1/2 cups sifted powdered sugar
1 3 ounce package cream cheese, softened
1 teaspoon vanilla
1 1/2 cups coconut
50 blanched whole almonds (about 1/3 cup)
1 1/2 pounds dipping chocolate or confectioners coating
Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.
Melt the dipping chocolate or confectioners coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.
Make Ahead Tip
Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.
Per Serving: cal. (kcal) 252, Fat, total (g) 13, chol. (mg) 4, sat. fat (g) 10, carb. (g) 34, fiber (g) 0, pro. (g) 1, vit. A (IU) 48.59, vit. C (mg) 0, sodium (mg) 11, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet