Full of coconut oil and full of yumminess! See the recipe notes for Almond Joy version.
Adapted from this recipe*.
Omit 1/2 of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.
*The original recipe called for melting the coconut oil and whisking it together with all the ingredients. However, I can't get that to work! The oil separates out. So I use a food processor to emulsify everything. This does result in a thicker mixture -- so if you don't have a food processor but you DO have a strong whisking arm, you might want to try it the other way! This makes a double batch of the original recipe.
Peppermint Pattie Coconut Bark https://traditionalcookingschool.com/food-preparation/recipes/peppermint-pattie-coconut-bark/