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Ingredients
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    2   cups 
    granulated sugar
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    1/2  cup 
    unsalted butter
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    1/2  cup 
    half-and-half
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    1   tablespoon 
    light-color corn syrup
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    1   cup 
    Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
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    1   teaspoon 
    vanilla extract
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    1/4  teaspoon 
    almond extract (optional)
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    2   cups 
    quick-cooking rolled oats
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    1   cup 
    sweetened flaked coconut
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    1/2  cup 
    coarsely chopped almonds

Directions
1.
Line two extra-large baking sheets with waxed paper; set aside. In a large saucepan, bring sugar, butter, half-and-half, and corn syrup to a boil, stirring to dissolve sugar. Remove from heat. Stir in Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, vanilla, and, if desired, almond extract. Stir until the chocolate melts and the mixture is smooth. Stir in oats, coconut, and almonds.
2.
Drop the mixture by rounded teaspoons onto the prepared baking sheets. Let stand at room temperature for about 1 hour or until set.
3.
Enjoy immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 82, Fat, total (g) 4, chol. (mg) 5, sat. fat (g) 2, carb. (g) 12, fiber (g) 1, sugar (g) 2, pro. (g) 1, vit. A (IU) 48.59, vit. C (mg) 0, sodium (mg) 5, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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