After this month’s Crazy Ingredient Challenge, I had a lot of coconut in my house that needed to go! I decided to make Stuart’s favorite candy – Almond Joys. I thought it could be fun for him to take to the office, but this recipe didn’t make as many candy bars as I thought it would! I didn’t have enough coconut to make two batches either.
I ran into another small problem – apparently I’m a little challenged when it comes to dipping the bars into melted chocolate. They were not pretty. And definitely not food photography worthy. I am very pleased with the beautiful bars I did create by simply drizzling the chocolate over top the candy.
Copy Cat: Almond Joy
- half of 14oz can sweetened condensed milk (7oz)
- 2 C powdered sugar
- 1 tsp vanilla extract
- pinch of kosher salt
- 2 1/2 C sweetened shredded coconut
- whole salted almonds
- 1 lb chocolate, melted
- Stir together condensed milk and sugar until smooth – I found this to be best done by adding in the sugar in installments.
- Mix in vanilla and salt.
- Add in coconut – do this in one batch.
- Spread coconut onto a greased foil lined tray. Press into desired candy bar thickness. Gently score the coconut, outlining rectangles, with a knife and place two almonds onto each bar, if desired. Place in refrigerator for at least an hour.
- Cut candy bars along your previously suggested lines. Coat candy bars in melted chocolate. (Or give up on that and drizzle them like I did!)
*This recipe is adapted from Elizabeth at http://www.ohnuts.com/blog/almond-coconut-candy-bars-recipe/*