Page 126 - 2016TOHCookbook

Mary Jean’s Almond Joy Bars
Daly Family | SPRINGFIELD, MA
“This recipe is delish and a hit at family gatherings.” MARY JEAN DALY
INGREDIENTS
Makes at least 36 bars
1 (24-ounce) bag semi-sweet chocolate chips 4 tablespoons vegetable oil
2 (14-ounce) cans sweetened condensed milk 2 envelopes unflavored gelatin
2 (7-ounce) packages sweetened flaked coconut 1 1⁄2 cups slivered almonds
PREPARATION
1. In a saucepan over medium-low heat, melt half of the chocolate chips with 2 tablespoons of the oil. Pour the mixture evenly onto a baking sheet lined with waxed paper. Refrigerate until firm.
2. In another saucepan over medium heat, combine the sweetened condensed milk and gelatin and bring to a simmer, stirring constantly. Remove from heat and quickly stir in the coconut and almonds. Spread the coconut mixture on top of the hardened chocolate. Refrigerate at least 1 hour.
3. In the original saucepan over medium-low heat, melt the remaining chocolate chips with the remaining 2 tablespoons oil. Pour over the chilled coconut mixture. Refrigerate until set.
4. Place another baking sheet upside down on top of the bars and invert the bars onto the second baking sheet. Peel off and discard the waxed
paper. Let sit at room temperature for 10 minutes before cutting the bars into squares using a pizza cutter.
PAGE 114 | UMASS DINING