The best part about these Almond Joy candy bars recipe is that you simply don’t need any special pan. These are just a coconut mixture formed into shape, frozen for a short time, before dipped in chocolate.
Almond Joy Candy Bars
Ocho coconut bars taste very similar, so if you’ve eaten those, you’ll get an idea of how delicious they are. In this Almond Joy Candy Bars Recipe, we use a bar of really top quality chocolate and also as well as the best coconut you’ll shop in the grocery.
Everyone that has tried this recipe was so incredibly impressed and happy. It’s definitely a pleasant surprise and a change from the standard cookie that folks get burned out on.
Pin the image below if you like this Almond Joy Copycat Recipe!
Ingredients
- 14 ounces of Baker’s sweetened coconut
- 4 Tbsp of corn syrup, light
- 1/3 can of condensed milk, sweetened
- 1/2 tsp of salt
- 1 cup of confectioners sugar
- 2 tsp of vanilla extract
- 1/2 tsp of almond extract
- 2 Tbsp of unrefined melted coconut oil
- 3 cups of chopped semisweet chocolate
- 30 almonds, roasted and salted
How to make Almond Joy Candy Bars Recipe (Copycat)
- Line a baking sheet with parchment paper, and spray it with non-stick spray.
- Use a food processor, and pulse the coconut until it’s broken down just a bit.
- Take a medium bowl and combine all ingredients (not the almonds) , mix well until well combined.
- Take a small scoop of the coconut mixture and form into a rectangle with your hand, using a gloves and place on the lined parchment.
- Place side by side two almonds, a top each bar, pressing into the bar and reforming the form as required. Put in the freezer for about one hour to chill.
- After that, temper the chocolate by melting 1 1/2 cups in a bowl for 1 minute within the microwave, stopping it to stir every 15-20 seconds.
- When it’s fully melted, add the remainder of the chocolate and blend well until smooth. It’s going to take about 2 minutes of stirring before it all melts nicely.
- Add the whole coconut bar within the melted chocolate, remove with a fork, and tap to get rid of the excess chocolate, and place back on the parchment paper.
- Keep doing it til all are total covered in chocolate.
- Wrap them up individually so they stay fresh and place in the fridge.
If you liked this recipe, be sure to check Portillo’s Chocolate Cake Recipe!
