Servings: 16
Ingredients:
Preparation:
Line a baking sheet with parchment paper and spray with non stick spray. In a heavy saucepan over medium high heat, combine the corn syrup, butter, sugar, and salt and stir until the mixture comes to a boil. Stir until a candy thermometer reaches 230 degrees F then remove from heat. Stir in the nuts, almond extract and coconut. Press the mixture into the prepared pan and let cool. Cut into squares. Melt the almond bark in a microwave safe bowl in the microwave for 3 minutes, stirring every 30 seconds. Drizzle the chocolate over the coconut/almond squares. Let cool then serve.
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