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[COLOR="Red"]Almond Roca-
1 cup butter
1 cup sugar or granulated splenda
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips

Melt butter in a saucepan.
Add sugar, water, and corn syrup.
Cook mixture over medium heat, stirring.
When the sugar dissolves and the mixture begins to boil raise heat and bring mixture to 290 degrees on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds.
Immediately pour mixture onto an ungreased baking sheet.
Wait 2-3 minutes for candy surface to firm then sprinkle on the chocolate chips.
In a few minutes, when chips have softened, spread chocolate evenly over surface. Sprinkle remaining almonds over melted chocolate.
When chocolate hardens crack candy into pieces and store in a covered container.[/COLOR]

Mounds and Almond Joy candy bars

Posted 02-02-2011 at 12:15 AM by LucianLuna

5 ounces Eagle sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar or splenda
14 ounces premium shredded or flaked coconut
one 24 ounce package milk. chocolate chips

Blend condensed milk and vanilla.
Add powdered sugar to the above mixture a little at a time, stirring until smooth.
Stir in coconut. Mixture should be firm.
Pat mixture firmly into a greased 9x13x2" pan. Chill until firm.
Melt chocolate into a double boiler over hot (not boiling) water, stirring often. You can also melt chocolate in the microwave in a bowl. Heat for 1 minute on high, stir, then heat 1 more minute.
Remove coconut mixture from refrigerator and cut into 1x2" bars.
Set each one on a fork and dip into chocolate. Tap fork against side of pan or bowl to remove any excess chocolate.
Air dry to room temperature on wax paper.

To make Almond joy and 1 cup dry roasted almonds to the list of ingredients.
Substitute milk chocolate for semi sweet.
In the last step place 2 almonds atop each bar before dipping.