Preheat oven to 350°F.

In a medium bowl, mix together flour and powdered sugar for crust. Cut in butter (I use my hands, but you could also use a fork or a food processor) until the mixture forms a dough.

Pat it into a 9x13 pan and bake for about 10 minutes, until puffed and golden around the edges.

In a medium-sized heavy saucepan, whisk together cornstarch and sugar.

Whisk in the melted butter and half and half. Bring to a boil over medium heat, stirring constantly, until mixture is the consistency of a thick pudding.

Remove from heat and stir in vanilla and coconut.

Pour into pan and spread evenly over crust.

Place pan in the refrigerator and let cool completely.

In a microwave safe bowl, heat chocolate chips and heavy cream, stopping to stir every 20 seconds until smooth.

Stir in light corn syrup and let sit until thickened and cooled.

Pour over bars and spread to edges.

Immediately sprinkle with sliced almonds.