2 c. sugar
1 c. evaporated milk
1/2 c. butter
8 oz. white almond bark, broken into pieces
1 c. tiny marshmallows
1/2 c. flaked coconut
1/2 c. chopped unblanched almonds, toasted
1 tsp. vanilla

Butter sides of heavy 3-quart saucepan. Add the sugar, evaporated milk, and butter. Cook over medium heat to soft ball stage (234 degrees), stirring frequently. Remove from heat. Add almond bark and marshmallows; beat until melted. Quickly stir in coconut, almonds and vanilla. Pour into buttered 10 x 6 x 1 3/4 inch dish. Cut when cool. If desired, garnish each piece with a whole almond.