almond joy bites w/ cookie crust

So you've heard this story before....love those almond joys BUT they need to be 'kicked up'. Me and my endless task(s) of making candies, cookies, cakes, muffins, etc... better is a never ending journey people. But have no fear I will prevail and continue on--just for you. :-)
This was on the 'to create' list for some time now: "kick up the infamous almond joy". I can now cross that off the list. Need I say these are just fabulous? They are. They are also very very rich. And I must warn you a little hard to handle; the crumbles fall apart in this shape. So if you were to make these, consider doing so in a tart pan instead. It'll work a lot easier for handling.

**Side note: a lot of you have asked why the copyright stamp on all the photos? It ruins the photos to see wording on there. I agree! But I have so much photo theft that I have to put it on there. I wish people would make their own photos and stop using mine, but that doesn't happen. So sadly I have to put these watermarks on there. I hate it too, trust me.
A wonderful friend of mine Deb from tasteandtellblog.com did a fun little interview on me and my blog. Come check it out here.

almond joy bites with cookie crust
print recipe

Filling:
9-10 ounces sweetened coconut
14 ounces of condensed milk

Cookie crust:
10 ounce pack of Lorna Doone cookies (or any other thick butter shortbread cookie is fine), crushed fine
1 stick of butter, melted
Pinch of salt

Coating:
High quality dark chocolate

Garnish:
Smokey/salty almonds

Combine coconut with condensed milk until smooth. Cover with plastic wrap and set in fridge.
Preheat oven to 350 degrees. Melt the butter and in a bowl combine it with the crushed cookies and salt. Mix well and pour into greased muffin cups or tart pan (with removable bottom).
Bake the crust for about 10 – 15 minutes or until set. Don’t let it brown! Let cool completely.
When cooled fill cups with a nice size scoop of the coconut mixture; making sure to NOT let the mixture touch the sides of the pan. We want the chocolate to drip down the sides (see photo). Cover muffin pan with parchment paper and let set up in fridge for at least a couple hours.
Melt the dark chocolate in a double boiler. Remove coconut bites from muffin pan, and set on wire rack to pour chocolate over. Or you could leave them in the cups and pour chocolate into cups. They should release out fine (I don’t know as I used the wire racks to cover in chocolate). Top with smokey almonds. Let set before devouring.

Notes: you could use a tart pan instead of muffin cups. Make sure to grease your pans well. I don’t know if milk chocolate would work in this. And remember the cookie crust is delicate, so use the coconut as your base when ready to drizzle with chocolate.