HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE
Rich, chocolatey and nutty with plenty of light, flaky coconut, Almond Joy candy bars are easier than you'd expect to make at home.
Provided by Mary Younkin
Categories Snack
Time 7m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 79 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 4 g, Sodium 21 mg, Sugar 5 g, ServingSize 1 serving
ALMOND JOY CANDIES
This is a very simple recipe that tastes so good you'll want to hide them! I have made candy to sell at Christmas time off and on for the past 12 years and these are a must have! This is a very small batch and I am guessing the # you'll get because you can make them like a snack size almond joy or a half bar with 2 almonds, so the size is as you wish. I have made this times 4 the amount with out any problem . They keep very well in an airtight container in a cool place for 1 month.
Provided by startnover
Categories Candy
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside.
- Bring the Karo to a boil and add the coconut, remove from heat and add extract.
- Place in fridge till firm.
- Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
- Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
- Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
- Store in a airtight container.
Nutrition Facts : Calories 80, Fat 5.3, SaturatedFat 4.1, Sodium 7.6, Carbohydrate 8.5, Fiber 1.3, Sugar 2.9, Protein 0.8
EASY ALMOND JOY COOKIES RECIPE
These cookies are DELICIOUS and taste just like an Almond Joy candy bar
Provided by Momma Cyd
Categories Dessert
Time 28m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Line baking sheet with parchment paper.
- In a large bowl, mix together coconut, condensed milk, sour cream, heavy cream and vanilla.
- Spoon out dough with a small ice cream scoop or spoon. Put on parchment lined cookie sheet. Bake for 17-18 minutes. Remove from oven and let cool.
Nutrition Facts : Calories 99 kcal, Carbohydrate 13 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 25 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
COCONUT-AND-ALMOND CANDY
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home.
Provided by Anita Chu
Categories Candy Chocolate Dessert Christmas Kid-Friendly Halloween Coconut Almond Candy Thermometer Double Boiler Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield candies
Number Of Ingredients 7
Steps:
- 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
- 2. Combine condensed milk, vanilla extract, and salt in a bowl.
- 3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
- 4. Add coconut and stir until combined.
- 5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
- 6. Using a sharp chef's knife, cut the candy into small rectangles.
- 7. Line a baking sheet with parchment or wax paper.
- 8. Melt and temper the chocolate, or simply melt the coating chocolate.
- 9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
- 10. Refrigerate candy for 30 minutes or until the chocolate has set.
ALMOND JOY CANDY
This is one of my favorite candy's to make during the holidays
Provided by Jenny Wagers
Categories Candies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes
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