This is a mircowave recipe. Place almonds and butter in a 9−inch glass pie

plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are

toasted, stirring twice during cooking. Set aside. Place chocolate in large

microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3

minutes, or until softened. Stir in almonds and pour onto waxed paper lined

baking sheet. Spread to desired thickness and refrigerate until set. Break

into serving size peices. Makes (approx.) 1 1/2 lbs.

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−cup 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.

This takes a little time, and yes, there is enough syrup.

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. (HINT: Measure out all of the coconut then roll into balls.) 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.

In a large saucepan over medium heat, combine the sugar,

corn syrup, water, and salt. Heat, stirring, to boiling, then continue

to cook using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks. Don't use a

plastic bowl for this. When the sugar solution comes to 270 degrees F,

or the soft−crack stage, remove from the heat and pour the mixture in

thin streams into the egg whites, blending completely with a mixer set

on low speed. Continue to mix until the candy begins to harden to the

consistency of dough. This may take as long as 20 minutes. At this point

add the semisweet chocolate chips. Remember that the candy must

already be at the consistency of dough when you add the chocolate;

the nougat will thicken no more after the chocolate is added.

When the chocolate is thoroughly blended and the nougat has thickened,

Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30

minutes. With a sharp knife, cut the candy in half down the middle of

the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on half

power, stirring halfway through the heating time. Melt completely, but

be careful not to overheat. Resting a bar on a fork dip each bar into

the chocolate to coat completely and place on wax paper.

Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.