almond joy

I made my own almond joys. No I'm not a weirdo--why do you ask? For a while now I've been thinking about making an almond joy cake, but today I figured it would be fun to try the actual thing. They came out wonderfully but I'm not quite happy with the chocolate coating on these, though nothing a little modifying wouldn't fix! Here's the whole recipe:

Chocolate coating:

6 ounces semi-sweet baking squares (4 squares)
1 -11/2 teaspoons of paraffin wax, (it's really important that it's wax.)

Over a double broiler begin to melt the chocolate, add vegetable oil and stir to combine. Continue to melt until only a few lumps of chocolate remain. Remove from heat and stir until the heat from chocolate melts the last few lumps.

Coconut filling:

¼ cup butter
¼ cup coconut oil
½ teaspoon coconut extract
2/3 cup confectioner’s sugar
3 tablespoons half and half, milk, or heavy cream
1 ½ cups shredded coconut

In the bowl of a stand mixer combine butter and coconut oil until smooth. Add extract, sugar and milk. Beat on high until fluffy. With the mixer on low add the shredded coconut. Reserve for later.

Almonds:
Toast 1/4 cups of almonds in oven at 350f for about 7 minutes. Pull out of oven and let cool.


Assembling:

With a spoon pour about a teaspoon chocolate coating onto wax paper and spread in an oblong shape. Continue for 15 bars. Place in freezer for 5 minutes or until hard. Using a teaspoon, spread the coconut filling evenly on the chocolate base of the joy bar. Place two almonds on the filling and freeze for 3-5 minutes. Either drizzle the rest of the chocolate on the spread it thickly on each bar. Freeze for 5 minutes. Enjoy!