Copycat Almond Joy™ Candy Bars

You won't believe how easy these tasty little bites of the tropics are. A chocolate-covered treat so good, it tastes like vacation. MORE + LESS -

Cheeky Kitchen

March 9, 2017

1/4

cup raw almonds

tablespoons corn syrup

1 1/2

cups powdered sugar

tablespoon melted butter

cups shredded coconut

1/2

teaspoon coconut extract (optional)

1/2

teaspoon vanilla extract

1 1/2

cups milk chocolate

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1

Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake in preheated oven for about 10 minutes.
2

In a large bowl, stir together the corn syrup, powdered sugar, melted butter, coconut extract, shredded coconut and vanilla extract, to form a thick paste.
3

Moisten hands slightly and form mixture into small rectangular cubes (or roll it into balls). Place on a sheet of parchment paper.
4

In a medium, microwave-safe bowl, melt chocolate by microwaving it for 15 seconds, then stirring, microwaving for 15 seconds, then stirring, etc. until it's smooth and melty.
5

Dip coconut squares into the melted chocolate. Gently spread the chocolate around the coconut until the filling is fully covered by chocolate. Press a toasted almond into the top of the chocolate and allow to dry completely before serving.
6

Allow to cool at room temperature until chocolate hardens.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

There's something perfectly wonderful about chocolate and coconut. Top it all off with a toasted almond, and you've got yourself decadent perfection. These easy, homemade chocolates are surprisingly quick to toss together. They require no bake time whatsoever and can be whipped up in just minutes. Better yet, they taste about ten times better than the stuff you buy in stores. Sweet and creamy, and totally addictive.