Almond Joy Candy Bar
These homemade Almond Joy candy bars taste just like the real thing. The recipe is easy and requires just a few ingredients. Recipe Type: Dessert, Cookies & Candy, Candy Total Time: 0:93
Prep time:
Cook time:
Yield: 40 candy bars
Serving size: 20
Calories per serving: 190
Ingredients:
Cook time:
Yield: 40 candy bars
Serving size: 20
Calories per serving: 190
1 can sweetened condensed milk (14-ounce) sweetened condensed milk
1 teaspoon vanilla extract pure vanilla extract
1/4 teaspoon salt salt
2 cups confectioners' sugar confectioners' sugar
4 cups coconut (14 ounces) shredded sweetened coconut
3/4 cup almonds whole almonds toasted
24 ounces chocolate milk chocolate candy coating (chocolate melts; almost 4 cups)
Directions:
Gather the ingredients.
Line a 9 x 13-inch baking pan with aluminum foil; spray the foil with nonstick cooking spray. Set aside.
Line a baking sheet with foil as well and set aside.
In a large bowl, combine the condensed milk, vanilla extract, and salt.
Gradually add the powdered sugar to 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 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.
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 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.
Place the bars in the refrigerator for at least 15 minutes to set the coating.
Serve your candy at room temperature and enjoy.
Source: thespruceeats.com
Line a 9 x 13-inch baking pan with aluminum foil; spray the foil with nonstick cooking spray. Set aside.
Line a baking sheet with foil as well and set aside.
In a large bowl, combine the condensed milk, vanilla extract, and salt.
Gradually add the powdered sugar to 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 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.
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 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.
Place the bars in the refrigerator for at least 15 minutes to set the coating.
Serve your candy at room temperature and enjoy.
Source: thespruceeats.com