3/4 cup blanched almonds
1/4 cup candied cherries
1/4 cup toasted flaked coconut — or shredded
1 tablespoon butter — or oleo
1 1/2 tablespoons honey
1/4 teaspoon almond extract
4 oz sweet baking chocolate
Grind almonds and cherries together. Add coconut.
Cream butter, honey and almond extract together; add almond mixture; mix well.
Shape into large rectangle on waxed paper.
Melt chocolate; spread over top; chill until firm.
Cut into 2″x2-1/2″ bars.
Makes 18-20 bars.