Sac Foodies

Shared by Vanessa Smith

1 bag slivered almonds
1 tablespoon butter
2 bags semi-sweet chocolate morsels
1/2 bag shredded coconut

Melt butter in frying pan and lightly toast almonds. Set aside on a plate with paper towels under and over the nuts to soak up excess butter. Allow to cool.

In a glass mixing bowl, melt the dark chocolate morsels for 30 seconds in the microwave. Remove from microwave, stir and heat for another 20-30 seconds. Mix in half a bag of coconut and stir until completely coated. Stir in almonds, leaving about a half cup for sprinkling on top. Place parchment paper on a cookie sheet and spread the chocolate mixture with a wooden spoon. Let cool in the refrigerator for 45 minutes.