You shouldn't accept candy from strangers.
Or, at least that's what we are lead to believe every day of the year EXCEPT Halloween. Does anyone else find this odd? It's NOT ok to take candy from unknown persons normally, but on Halloween it's perfectly acceptable to binge on sweet treats gathered from grown adults dressed like vampires?
I mean, once your parents have scanned your candy bag for syringes. Obvy.
Really though, assuming the candy in question is unopened and edible (2 year old bags of M&M's need not apply, old Mrs. Peterson), we will eat anything, Halloween or not. People give us candy, uh, we eat it.
However, responsible parents who are worried that the Austin Powers down the street (PS - Does anyone else watch 'Happy Endings' because it is amazing) is handing out poisoned Snickers should implement our proven antidote to the candy coma (mental or physical, real or imagined)...
MAKE YOUR OWN CANDY! Yessssss.
What better way to assure your kids, um, or you, get not only the best candy in town but also the safest? If you make it yourself, you can happily trust that it's filled with love and chocolate and almonds and coconut and smiles. Who wouldn't want that kind of candy on Halloween?!?!
Ok. Ok. Maybe the kids would reject the homemade candy bars because they are kids and they like things packaged in Reese's Peanut Butter Cup wrapping, but you? You will love these adult candy bars.
Of course other parents will have to check the bags of their kids and will have to taste test these bars to make sure they aren't poisoned. Just. In. Case.
Almond Coconut Candy Bars
Makes 32-ish Bars
Adapted from Better Homes & Gardens
2 cups graham cracker crumbs (about 18 large rectangles)
1 1/2 cups whole almonds, lightly toasted
1/3 cup firmly packed light brown sugar
pinch of salt
2/3 cups (roughly 11 tablespoons) unsalted butter, melted
1 14 ounce package of sweetened, flaked coconut
1 14 ounce can sweetened condensed milk
18 ounces dark chocolate
Preheat oven to 350 degrees Fahrenheit. Mix graham cracker crumbs, 1/2 cup of the toasted almonds, brown sugar and salt in a food processor until a fine crumb. Add the melted butter. Mix until fully combined. Press the mixture into the bottom of an ungreased 13 by 9 by 2-inch baking pan. Bake for 10-12 minutes until lightly golden on the edges and top. Allow to cool.
Combine the coconut and sweetened condensed milk in a medium bowl. Spread the coconut mixture over the top of the crust very gently (so as not to pull away the top of the crust). Sprinkle the remaining 1 cup of whole almonds (you may not use them all) evenly over the top of the crust, pressing them lightly into the coconut. Bake for 10 minutes or until top appears firmer.
Melt the dark chocolate in a heat-proof bowl in the microwave on 30 second bursts, stirring between cooking, until almost melted. Be careful not to overcook and burn the chocolate. As you stir the chocolate will melt further so take note...Spread the melted chocolate evenly over the top of the baked coconut and almonds. Cool completely in the pan on a wire rack of chill in the fridge until the chocolate is set. Cut into bars and serve.