This recipe is a clone of the famous candy bar. People say it tastes exactly like it, but fresher -- and it's a snap to make. Your hands will get messy, but it's worth it. I place these in pretty boxes alongside other homemade Christmas truffles for gifts. Friends and family are delighted each year. Enjoy!
Pour immediately over coconut and mix in food processor for 1 minute.
Using a spoon and your hands, shape coconut into 30 balls with a flattened top and place on waxed paper. Place in freezer for 30 minutes.
Melt chocolate in saucepan over low heat on stovetop, stirring constantly. Turn off heat, but leave the pot on the stove.
Remove frozen balls from freezer. Check each truffle to keep loose ends from sticking out.
Working quickly, drop each ball in chocolate, one at a time. Don't roll the ball in the chocolate which will just cause it to fall apart. Instead, spoon chocolate over the ball as it sits in the melted chocolate.
Scoop up the truffle with a fork and tap on the side of the pot to remove excess chocolate.
Place on a cold, waxed paper lined cookie sheet.
Lightly press an almond on top of each truffle. Return to fridge to harden.