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!

And now it’s time to make these Cheesecake Factory Nashville hot Chicken Nuggets. Extra spicy and perfectly crisp chicken breast nuggets with a touch of sweetness, this copycat recipe is perfect for any occasion.

Cheesecake Factory Nashville Hot Chicken Nuggets

If you’ve been to the Cheesecake Factory, you know their menu is really long. It’s sometimes exhausting to decide on what to order; thus, I’m typically the person getting many small plates so I can taste a wide range of tasty dishes.

However, in addition, to the ludicrously amazing Sweet Corn Cakes (which are actually pure corn and butter), I’m always bound to include their Nashville Chicken Nuggets. And today, I’m going to share this recipe with you.

Right now, Nashville hot chicken is really in trend all over. These Chicken nuggets are an absolute must-try if you haven’t already. You’ll be able to use this same recipe to form a delicious sandwich by adding some cool coleslaw.

If you like this recipe, take a glance at these different copycat recipes I’ve added before:

Popeyes chicken sandwich recipe
KFC Chicken Littles recipe (Copycat)
McDonald’s Chicken McGriddles (Copycat)
Chick-Fil-A Chicken Minis and Burgerville Fried Asparagus with Garlic Aioli (Copycat)

Ingredients

For the Pickle Brine

• 6 nugget-sized chicken breast fillets (cut into chunks)

• ¼ cup pickle juice (enough to cover chicken)

• ½ cup pickle slices, for serving

For the Dredge & Dip

• 3 cups all-purpose flour

• 1 tablespoon sea salt

• 1 tablespoon cayenne pepper

• 2 teaspoons paprika (reduce to 1 tsp for milder heat)

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 1 cup whole milk

• 2 large eggs

• 1½ tablespoons Louisiana hot sauce

• Frying oil (vegetable or peanut oil)

For the Nashville Sauce

• ¾ cup melted butter

• 1 tablespoon dark brown sugar

• 1 tablespoon honey

• 4 tablespoons cayenne pepper

• 1 tablespoon Louisiana hot sauce

• 1 teaspoon paprika

• ⅔ teaspoon garlic powder

• Salt and pepper, to taste

For the Thick & Herby Ranch

• 1 cup full-fat mayonnaise

• ⅓ cup sour cream

• ⅓ cup full-fat buttermilk (more if you want a thinner dip)

• 1–2 garlic cloves, grated

• 3 tablespoons freeze-dried chives

• Salt and pepper, to taste

Instructions

1. Make the Ranch

1. In a small bowl, whisk together mayonnaise, sour cream, and buttermilk.

2. Stir in garlic, chives, salt, and pepper.

3. Adjust seasoning to taste. Chill overnight (or at least 2 hours) to let flavors meld.

2. Brine the Chicken

1. Place chicken pieces in a large bowl.

2. Cover with pickle juice and refrigerate for 8–24 hours.

3. Drain and pat dry before frying.

3. Prepare the Dredge & Dip

1. Heat oil in a heavy-bottomed pot to 325°F (163°C).

2. In a bowl, mix flour, salt, cayenne, paprika, garlic powder, and black pepper.

3. In another bowl, whisk milk, eggs, and hot sauce.

4. Dredge chicken in the flour, dip into the egg mixture, then coat again in flour. Shake off excess.

4. Fry the Chicken

1. Fry chicken in batches until golden brown, about 6 minutes.

2. Remove to a wire rack with paper towels and rest for 1 minute.

3. Return to the oil for an extra 2 minutes until crispy and fully cooked (internal temp: 165°F / 74°C).

4. If dredged chicken becomes sticky while waiting, toss it quickly in flour before frying.

5. Make the Nashville Sauce

1. Melt butter in a heatproof bowl.

2. Stir in brown sugar, honey, cayenne, hot sauce, paprika, garlic powder, salt, and pepper.

3. Brush the sauce over hot fried chicken until fully coated.

6. Serve

Serve chicken hot with pickles on the side and plenty of herby ranch for dipping.

Tips & Notes

• Heat control: For milder chicken, reduce cayenne in both dredge and sauce.

• Double-fry secret: That second quick fry ensures extra crunch.

• Oil tip: Peanut oil or canola works best for frying without burning.

Make-Ahead & Storage

• Brine ahead: Chicken can be brined up to 24 hours in advance.

• Storage: Store leftovers in the fridge for up to 2 days. Reheat in the oven or air fryer for best crispness.

• Ranch dip: Can be made 2 days ahead and stored chilled.

Serving Suggestions

• Serve with coleslaw, cornbread, or French fries for a full Southern spread.

• A cold beer or sweet iced tea is the perfect match for the heat.

• Try sliders: tuck the hot chicken into soft buns with pickles and ranch.

Pin the image below if you like this Cheesecake Factory Copycat Recipe!

If you like this, check out our Keto Chicken Wings.

How to Make Chicken Liver Adobo? Perhaps the most famous Filipino dish and Filipinos can cook any meat as well as veggies as adobo. If you’d ask any foreigner exactly what Filipino dish they enjoyed, they would mostly say it is Adobo ~ especially speaking about Chicken adobo or the Chicken Pork adobo blend.

Now, here is another version of Adobo we enjoy it is chicken liver Adobo. People that aren’t using it enough. However, I tell you, as soon as you’ve attempted this, I bet you’ll like it and its yummy taste. And I’ve read a post that says the chicken liver is stuffed with vitamin A, folate, B12, Iron, and protein. It’s amazingly low in fat and has no carbohydrates.

I enjoy this adobo version with a thick sauce. And my picky-eater daughter loves this dish. It’s Adobo, recall? So who wouldn’t like it?

Chicken Liver Adobo Recipe

Ingredients:

1. Vegetable oil – 2 tablespoons
2. Annatto seeds – 1 tablespoon
3. Whole chicken thighs (separated into drumsticks) – 3 pounds
4. Kosher salt – 1 tablespoon (add more to taste)
5. Distilled white vinegar – 4 cups
6. Whole black peppercorns – 2 teaspoons
7. Bay leaves – 3
8. Garlic cloves, sliced – 6
9. Large yellow onion, halved and cut lengthwise into 1/2-inch-thick pieces – 1
10. Chicken liver, dried and rinsed – 1 pound

Instructions

1. Prepare Chicken Liver:

   • Cut the chicken liver into small pieces for easier cooking.

2. Infuse Oil with Annatto Seeds:

   • Heat a large Dutch oven over high heat.
   • Add 2 tablespoons of vegetable oil and 1 tablespoon of annatto seeds.
   • Cook until the oil turns deep red, about 4 minutes.
   • Remove and discard the seeds using a slotted spoon.

3. Cook Chicken:

   • Add chicken drumsticks and thighs to the pot.
   • Pour in 4 cups of white vinegar.
   • Add 1 tablespoon of kosher salt, 2 teaspoons of peppercorns, and 3 bay leaves.
   • Bring to a boil.
   • Lower heat to maintain a constant simmer.
   • Cook for about 45 minutes, stirring occasionally, until chicken is cooked and liquid is reduced.

4. Brown Garlic, Onion, and Liver:

   • Transfer cooked chicken to a plate with tongs.
   • Return pot to heat.
   • Add sliced garlic, onion pieces, and prepared chicken liver to the pot.
   • Fry in the remaining fat, stirring until golden brown and sticky, about 15-20 minutes.

5. Combine and Finish:

   • Return the chicken to the pot.
   • Gently stir for about 3 minutes, ensuring chicken is warmed through and coated in the sauce.
   • Remove from heat.

6. Serve:

   • Serve the chicken liver adobo hot for the best flavor.

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