Almond Joy Pops Recipes

HOMEMADE ALMOND JOY CANDY BARS

Steps:

• In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt. Stir until marshmallows are melted.
• Continue to stir over heat for an additional minute.
• Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
• In the meantime, melt the chocolate chips. I like to do the double boiled method by putting them in a metal bowl and placing the bowl over a pot of boiling water.
• Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls or ovals and press an almond into the top.
• Dip each one in chocolate then let cool on a chilled marble slab, parchment paper, or on wax paper over a chilled cookie sheet.For Homemade Mounds: omit the almond and use dark chocolate chips.

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

ALMOND JOY COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.