|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 6g||21%|
|*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.|
Like the original Almond Joy candy bars, our 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 you'll be making more than one bar, are going to save money, and can customize the recipe to perfectly suit your taste.
The steps to make these sweet treats are pretty easy, 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. As easy as mix and melt, no special tools are required.
Gather the ingredients.
Line a 9x13-in pan with aluminum foil; spray the foil with nonstick cooking spray. Set aside.
Line a baking sheet with foil. Set aside.
Using a spatula or wooden spoon, stir together in a large bowl the condensed milk, salt, and vanilla extract.
Gradually add the powdered sugar over the condensed milk mixture, stirring until it is well-incorporated.
Add the coconut to the mixture, and stir until well-combined.
Pour the mixture into the prepared 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. Choose to press 1 or 2 almonds per potential piece of candy. Place the pan in the refrigerator for about 1 hour to set.
Once firm, remove the candy from the refrigerator and use a sharp knife to cut it into small rectangles, about 40 pieces.
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.
Using toothpicks, dipping tools, or simply two forks, completely immerse each coconut bar in the chocolate. Bring it up, holding it over the bowl to let the excess chocolate drip back into the bowl. Drag the bottom against the lip of the bowl to remove any excess chocolate. Place each bar on the foil-lined baking sheet. Repeat with the remaining candy.
Place the bars in the refrigerator for at least 15 minutes to set the coating.
Serve your candy at room temperature and enjoy!
- If you prefer a thicker candy bar, use your foil to create a smaller area to fill in, or use a smaller pan.
- If you have untoasted almonds, toast them at home. It's easy and can be done in the oven, microwave or on the stovetop.
- Store the candy bars in an airtight container at room temperature for up to 2 weeks.
Other Nuts or Nut-Free
- Use this same recipe to make chewy coconut candy bars without any nuts.
- Alternatively, use your favorite nuts like pecans, walnuts, or hazelnuts instead of the almonds.
- For nut allergies, use pepitas or sunflower seeds.
- If you want to avoid seeds, legumes, and nuts altogether, add some crunch by adding a layer of nut-free crunchy granola on top of the coconut.