*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Line two extra-large baking sheets with waxed paper; set aside. In a large saucepan, bring sugar, butter, half-and-half, and corn syrup to a boil, stirring to dissolve sugar for 3 to 4 minutes. Remove from heat. Stir in Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips, vanilla, and, if desired, almond extract. Stir until the chocolate melts and the mixture is smooth. Stir in oats, coconut, and almonds.
Drop the mixture by rounded teaspoons onto the prepared baking sheets. Let stand at room temperature for about 1 hour or until set.
Enjoy immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.