Almond Joy and Oreo Pops Recipes

I was reminded today of how close it is getting to Christmas ... I know Halloween has not yet arrived, but it is never too early to think of homemade gifts such as gifts in a jar, different candies, cookies, gift baskets or whatever!
Anyway, today I am posting just a couple of really simple candy recipes, yet they are delightful both to look at and to eat ... just plop a piece or two of tissue paper into a pretty container, fill with these tasty little treats and I guarantee it will be a welcome gift for a neighbor, teacher, best friend or anyone on that list of yours!

 

 Almond Joy Bars
 4 c. Shredded coconut
1/4 c. Light corn syrup
1 pkg. (11 1/2-oz) milk chocolate chips
1/4 c. Vegetable shortening
26 whole natural almonds (about 1 oz.)
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside.
Place corn syrup in a 1 c. Glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator.
Store in a single layer in airtight container. Keeps best if refrigerated.
Makes 26.

Chocolate Dipped Oreo Pops

10 lollipop sticks

10 double-stuff Oreo cookies

11/2 cups (9 oz) semisweet chocolate chips

11/2 Tbsp solid vegetable shortening

Decoration: sprinkles, candy-covered chocolate drops (ice cream topping)

Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie. Melt chocolate and shortening in a small bowl in microwave; stir until smooth. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed. Decprate with sprinkles, and chocolate drops. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed. Wrap in food-safe plastic wrap.

Be sweet!