Mini Coconut Almond Bars

• 1/2 cups Butter, Melted
• 2 cups Powdered Sugar
• 1 teaspoon Vanilla
• 3 cups Coconut
• 40 To 48 Whole Almonds
• FOR THE CHOCOLATE DRIZZLE:
• 1/2 cups Dark Chocolate Chips
• 1 teaspoon Butter

1. Line a baking sheet with parchment or waxed paper.
2. In a medium bowl, whisk 1/2 cup melted butter, powdered sugar, and vanilla. Stir in coconut.
3. Drop 1 1/2 tablespoons of coconut mixture on to prepared baking sheet and form into a small, oblong bar, a little over 2 inches long and about 1 inch wide. Repeat with remaining coconut mixture. You should end up with 20 to 24 bars.
4. For the chocolate drizzle, in a small bowl, melt the dark chocolate chips and butter in the microwave on medium power, stirring frequently. Don't overheat.
5. Pour melted chocolate in to a sandwich size zipper bag. Make sure the bag is completely closed and snip off a little bit of one corner of the bag.
6. Squeeze a small bit of chocolate on the top of each coconut bar and immediately place 2 almonds, end to end, on top of the chocolate. Repeat with the remaining coconut bars and almonds. There will be a little chocolate left over.
7. Drizzle remaining chocolate over the top of each coconut almond bar. Refrigerate until set, 30 minutes. Store in refrigerator. May be frozen in a single layer in an airtight container after the initial 30-minute refrigeration time.

butter, powdered sugar, vanilla, coconut, almonds, chocolate drizzle, chocolate chips, butter

Taken from tastykitchen.com/recipes/desserts/mini-coconut-almond-bars-2/ (may not work)