Yokmoni
Being an Infidel and
Almond Joy Candy
Makes 24 bars
INGREDIENTS
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups confectioners' sugar
• 4 cups (14 ounces) shredded, sweetened coconut
• 3/4 cup whole almonds, toasted
• 24 ounces milk or dark chocolate candy melts/chips
INSTRUCTIONS
Toast almonds in a pan till fragrant about 8 minutes, set aside to cool
Cover a 9 x 13 sheet pan with aluminium foil, lighty oil the foil (coconut if possible) set aside
In a large mixing bowl add condensed milk, vanilla and salt, mix well
Add powered sugar little at a time mixing well between each add
Add coconut and mix well, dough will become stiff
Dump dough onto and spread out covering the pan evenly
TIP: use gloves and wet with water or oil to smooth out dough flat and even
Score the dough into bars but not cutting all the way through
Press 2 almonds to each bar and put in fridge for about 1 hour
Turn out onto a cutting board, remove foil and using scored lines cut into bars
TIP: to be more store bought round ends with wet/ oiled gloves
Return to fridge to firm up (about 20 minutes)
Melt chocolate in microwave or double boiler till liquefied
Gently dip each bar in chocolate and place on wax papered tray
TIP: if bars get to soft while dipping return to fridge to firm up
Place tray in fridge to set chocolate
Mounds bars without the almonds
ENJOY
Makes 24 bars
INGREDIENTS
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups confectioners' sugar
• 4 cups (14 ounces) shredded, sweetened coconut
• 3/4 cup whole almonds, toasted
• 24 ounces milk or dark chocolate candy melts/chips
INSTRUCTIONS
Toast almonds in a pan till fragrant about 8 minutes, set aside to cool
Cover a 9 x 13 sheet pan with aluminium foil, lighty oil the foil (coconut if possible) set aside
In a large mixing bowl add condensed milk, vanilla and salt, mix well
Add powered sugar little at a time mixing well between each add
Add coconut and mix well, dough will become stiff
Dump dough onto and spread out covering the pan evenly
TIP: use gloves and wet with water or oil to smooth out dough flat and even
Score the dough into bars but not cutting all the way through
Press 2 almonds to each bar and put in fridge for about 1 hour
Turn out onto a cutting board, remove foil and using scored lines cut into bars
TIP: to be more store bought round ends with wet/ oiled gloves
Return to fridge to firm up (about 20 minutes)
Melt chocolate in microwave or double boiler till liquefied
Gently dip each bar in chocolate and place on wax papered tray
TIP: if bars get to soft while dipping return to fridge to firm up
Place tray in fridge to set chocolate
Mounds bars without the almonds
ENJOY