Homemade Almond Joy Candy Bars

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 10/4/22
Chocolate covered Almond Joy candy bars

The Spruce Eats / Elizabeth LaBau

Prep: 15 mins
Cook: 3 mins
Chill Time: 75 mins
Total: 93 mins
Servings: 20 servings
Yield: 40 candy bars
Nutrition Facts (per serving)
341 Calories
19g Fat
42g Carbs
4g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 341
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 57%
Cholesterol 8mg 3%
Sodium 134mg 6%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 8%
Total Sugars 38g
Protein 4g
Vitamin C 0mg 1%
Calcium 89mg 7%
Iron 1mg 3%
Potassium 203mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although most candy bars are mass-produced in factories, many of them are simple to make in your own kitchen—including the Almond Joy. Like the original candy bar, this recipe has sweet coconut, toasted almonds, and a silky chocolate candy coating. The end result tastes just like the ones you buy at the store, but without any preservatives. Making candy bars at home will also save you money, especially since you'll be making more than one bar at a time.

The steps to make these sweet treats are pretty simple—as easy as mix and melt, no special tools required—so even if this is your first attempt at making candy bars, you'll end up with a batch of amazing-tasting, almond-coconut delights. The recipe calls for a chocolate candy coating, which is a mixture of chocolate and some kind of fat (the fat creates shine and melt); if you prefer to use chocolate chips, simply add a little bit of shortening to them when melting.

Ingredients

  • 1 (14-ounce) can sweetened condensed milk

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • 2 cups confectioners' sugar

  • 4 cups (14 ounces) shredded sweetened coconut

  • 3/4 cup whole almonds, toasted

  • 24 ounces milk chocolate candy coating (chocolate melts; almost 4 cups)

Steps to Make It

  1. Gather the ingredients.

  2. Line a 9 x 13-inch baking pan with aluminum foil; spray the foil with nonstick cooking spray. Set aside.

  3. Line a baking sheet with foil as well and set aside.

  4. In a large bowl, combine the condensed milk, vanilla extract, and salt.

  5. Gradually add the powdered sugar to the condensed milk mixture, stirring until it is well incorporated.

  6. Add the coconut to the mixture and stir until well combined. 

  7. Pour the mixture into the prepared baking pan and press it into an even layer. While the candy is still soft, press the whole almonds into the top, at even intervals, to embed them slightly in the candy. You can use 1 or 2 almonds per piece of candy. Place the pan in the refrigerator for about 1 hour to set.

  8. Once firm, remove the candy from the refrigerator and use a sharp knife to cut it into small rectangles, about 40 pieces.

  9. Place the candy coating in a microwave-safe bowl and microwave it in 30-second intervals, stirring after every 30 seconds until the coating is melted and smooth. Alternatively, use the double boiler method on your stovetop.

  10. Using toothpicks, dipping tools, or simply 2 forks, completely immerse each coconut bar in the melted chocolate. Lift it up and let the excess chocolate drip back into the bowl. Drag the bottom against the lip of the bowl to remove any excess chocolate and place each bar on the foil-lined baking sheet. Repeat with the remaining candy.

  11. Place the bars in the refrigerator for at least 15 minutes to set the coating.

  12. Serve your candy at room temperature and enjoy.

Tips

  • If you are using chocolate chips instead of chocolate melts, for every 6 ounces of chips add about 1 tablespoon of shortening when melting.
  • You can toast almonds in the oven, microwave, or on the stovetop.
  • If you prefer a thicker candy bar, use a smaller baking pan for the coconut mixture.
  • Store the candy bars in an airtight container at room temperature for up to two weeks.

Recipe Variations

  • If you'd like to eliminate the nuts, use this same recipe to make chewy coconut candy bars without any nuts. This would make them similar to Mounds, which uses dark chocolate instead of milk.
  • Alternatively, you can swap out the almonds and use other nuts like pecans, walnuts, or hazelnuts.
  • For those with nut allergies, use pepitas or sunflower seeds.
  • If you want to avoid seeds, legumes, and nuts altogether, but still want some crunch, add a layer of nut-free crunchy granola on top of the coconut.