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@ OBO
2024-03-24 05:50:22
## Details
- ⏲️ Prep time: 10min
- 🍳 Cook time: 15min
- 🍽️ Servings: 12
## Ingredients
- 1/2 c. white Karo corn syrup
- 1/4 tsp. salt
- 10 large marshmallows exactly 10 or the consistency is off
- 2 cups coconut
- 1/2 tsp. vanilla
- roasted almonds
- 1 bag Ghiradelli milk chocolate chips
- 1g of distillate
## Directions
1. 1) In a heavy sauce pan (over medium-low on the stove) heat syrup, marshmallows, and salt until marshmallows are melted.
2. 2) Continue to stir over heat for an additional minute. Remove from stove.
3. 3) Add distillate, coconut, and vanilla.
4. 4) Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be shaped into bars later on.
5. 5) In the meantime, melt the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water. Stir until chocolate is melted and smooth.
6. 6) Once cool, shape the coconut mixture into small bars and press an almond into the top.
7. 7) Dip each one in chocolate then let cool on a chilled marble slap or on wax paper over a chilled cookie sheet.