Coco-choco-loco Bars

Alright. So there’s this candy bar (which shall remain nameless) that has always been (as far as I can remember) one of my favorite sweet things to eat. Granted, candy is a rare indulgence these days for a number of reasons including the apparent fact that sugar is basically poison. (one of many compelling articles out there on how sugar acts on the system). Be that as it may, every so often, I have a craving for that familiar sweet snack. Problem is, most candy bars today (whether they were made as poorly then as they are today, I do not know, though it’s comforting to think not) are horrible for you not simply because of what they are, but more so because of what’s in them. (Side-note: I urge you to read ingredients on everything and learn what they are and what it all means if you don’t already–you might be surprised). Long story short–in an effort to find a relatively healthful coconut/chocolate/almond bar I ended up making this using as environmentally/socially responsible and healthful ingredients as possible. Even so, regardless of the quality of ingredients (it’s basically just chocolate, coconut, sugar, and almonds) it couldn’t be any worse for you than what you’d get at 7-11. Besides, it’s always better when you make it yourself. Right??

COCO-CHOCO-LOCO BARS
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: about 2 dozen bite sized candy bars
Ingredients
  • 2 cup coconut (dried & shredded)
  • ½ cup water
  • ¾ cup sugar
  • 1 tsp vanilla
  • 2 Tbl corn syrup
  • 2 Tbl heavy cream or condensed milk (optional)
  • 8-12 oz chocolate (I did these with dark and a little semi-sweet chocolate but use whatever you like)
  • Almonds (roasted or toasted)
Instructions
  1. Bring water, sugar, vanilla and corn syrup to a boil in a covered saucepan.
  2. Cook covered for several minutes.
  3. Uncover and cook several minutes more just until it reaches the “soft ball” stage (235˚F).
  4. Stir in cream and coconut.
  5. Let sit for a few minutes.
  6. Refrigerate until cold.
  7. Form coconut mixture into small bite-size-candy-bar-sized bars.
  8. Press an almond or two into each piece.
  9. Coat with chocolate.(some tips and reminders about dipping things in chocolate)
  10. Cover with chopped almonds.
  11. Let set.
  12. Eat.
Notes
The ones in the picture were covered with toasted and chopped almonds & pumpkin seeds.