Candy bars

Sliced Almonds

Coconut

1/2 bag of chocolate chips

1 can almond paste

A dash of rum

1 table spoon butter

1 bag pretzel rods

In a glass bowl, heat the chocolate chips on 70% heat in the microwave for 30 seconds. Stir. Repeat this process until the chocolate is melted. 

When the chocolate is melted, add the butter. 

Stir until smooth.

Cut each pretzel rod in half.

Dip each pretzel in the chocolate until it's completely coated. 

Set chocolate covered pretzel on a baking sheet covered in parchment paper. 

Dip the other half of the pretzel in chocolate and set it next to the first. Put the tray in the fridge. 

In a bowl, empty 1/4 of the can of almond paste. Mash it up with a fork. 

Add a little canola oil to thin it out. 

Whip the almond paste and oil with a fork. 

Add a little coconut to the almond paste. 

Take the pretzel halves out of the fridge. 

Scoop out almond paste onto each set of pretzel bases. 

Cover each item in chocolate. 

Sprinkle salt onto each bar. (Use large grain salt like kosher salt or fleur de sel) 

Line sliced almonds up on each candy bar.

In a dry pan on medium-high heat, add coconut. 

Stir until it's toasted. 

On the sides of the candy bar, press the toasted coconut until it sticks.

If you've got left-overs, cover ritz crackers with chocolate and coconut. Snack. 

Put the candy bars in the fridge. 

After 10 or more minutes, take the candy bars out and cut the ends off to make them uniform. 

Wrap each candy bar in plastic wrap and store in the fridge until ready.

Enjoy!!