|Nutritional Guidelines (per serving)|
|Servings: 40 candy bars (20 servings)|
|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.|
Do you love Almond Joy candy bars? Now you can make them at home! This recipe for homemade almond joy candy bars includes sweet coconut, toasted almonds, and a chocolate candy coating. They taste just like the ones you can buy at the store, but you'll save money and can customize the recipe to suit your taste perfectly!
Even if this is your first attempt at making chocolate candy bars, the recipe is pretty easy. If you can mix and melt ingredients, you can make these treats. There are no special tools required, either. Possibly the trickiest part is dipping the coconut candy in chocolate, but after a couple, you'll figure out your technique.
- 5 ounces condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups sugar (powdered)
- 14 ounces coconut (shredded, sweetened)
- 24 ounces chocolate candy coating
- 3/4 cup almonds (whole, toasted)
Gather the ingredients.
Prepare a 9- by 13-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Line a baking sheet with foil. Set both aside.
In a large mixing bowl, stir together the condensed milk, salt, and vanilla extract using a spatula or wooden spoon.
Gradually sprinkle in the powdered sugar over the condensed milk mixture, stirring until it is well-incorporated.
Add the coconut, and stir until everything is moistened and well-combined.
Press the candy into an even layer in the prepared pan. While the candy is still soft, press the whole almonds into the top at even intervals to embed them slightly in the candy. Place the pan in the refrigerator for about 1 hour to set the candy.
Once firm, remove the candy from the refrigerator and use a sharp knife to cut it into small rectangles, resulting in about 40 pieces.
In a microwave-safe bowl, place the candy coating. Microwave in 30-second intervals, stirring after every 30 seconds until the coating is melted and smooth.
Using dipping tools or two forks, immerse the coconut bar completely 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, then place it on the foil-lined baking sheet and repeat with the remaining candy.
Place the sheet in the refrigerator for at least 15 minutes to set the coating.
Serve and enjoy!
- If you prefer a thicker candy bar, you do not have to fill the entire pan with the coconut candy. Use your foil to create a barrier to contain it to the thickness you desire or use a smaller pan.
- Rather than melting the chocolate candy coating in the microwave, you can use the double boiler method on your stovetop.
- You can buy untoasted almonds and toast them at home. It's easy and can be done in the oven or microwave or on the stovetop.
- For the best taste and texture, serve the almond joy candy bars at room temperature.
- Store the candy bars in an airtight container at room temperature. They will stay good for up to two weeks.
- Not an almond person? You can use this same recipe to make chewy coconut candy bars without any nuts whatsoever. Alternatively, substitute your favorite nuts, like pecans, walnuts, or hazelnuts.