Homemade Almond Joy Candy Bars
Homemade coconut and almond candy bars offer a simple, authentic-tasting treat using minimal ingredients.
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Instructions
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Line a 9x13 inch deep baking pan with foil, extending over two sides, and spray with cooking spray; also line a large rimmed baking sheet with foil.
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In a large bowl, combine 1/2 cup sweetened condensed milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
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Gradually mix 2 cups confectioners' sugar into the condensed milk mixture until smooth.
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Stir 4 cups shredded sweetened coconut into the mixture until well combined and thick.
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Press the coconut mixture evenly into the prepared baking pan.
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Press 80 whole almonds, two per bar, into the coconut mixture at even intervals to create 10 lines, then freeze for 1 hour until set.
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Remove the coconut mixture from the pan using the foil handles, discard the foil, and transfer it to a cutting board.
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Cut the mixture between the almonds into 40 rectangular bars, each containing two almonds.
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Melt 4 cups milk chocolate candy coating in a microwave-safe bowl, stirring every 30 seconds until smooth, or use a double boiler.
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Dip each coconut bar completely into the melted chocolate, allow excess to drip off, and place onto the foil-lined baking sheet.
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Refrigerate the coated bars for at least 15 minutes to set the chocolate.