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Almond Joy Bars

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a close up shot of Almond Joy Bars on a plate with one split in half
All the coconut lovers out there will love the sweet coconut and almond crunch of these homemade Almond Joy bars.
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Table of Contents
  1. Almond Joy Bars Ingredients
  2. How to Make This Almond Joy Bars Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These homemade Almond Joy bars are out of this world! They’re made with a rich and creamy almond, coconut, and cream cheese filling and topped with decadent chocolate that’s sure to satisfy any sweet tooth.

overhead shot of Almond Joy Bars on a plate with one split in half

Almond Joy Bars Ingredients

Almond Joy Bars raw ingredients that are labeled

You’ll need:

  • 8 ounces cream cheese, softened to room temperature
  • 2 tablespoons salted butter, softened to room temperature
  • 1 teaspoon coconut extract
  • 4 cups powdered sugar, plus more for dusting/shaping candies
  • 1 cup sweetened shredded coconut
  • 60 whole almonds
  • 2 (11.5-ounce) bags of milk chocolate chips, divided
  • 2 tablespoons shortening (I used Crisco), divided

PRO TIP:

Make sure you are using the sweetened shredded coconut found in the baking aisle of your grocery store for this Almond Joy recipe. This is not the time for a natural or unsweetened coconut.

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: If you favor dark chocolate or semi-sweet chocolate more than milk chocolate, you can certainly swap out the milk chocolate for semi-sweet chocolate chips in these homemade Almond Joys. I would not suggest using anything darker than the semi-sweet chips.

CHOCOLATE COATING: You can also use chocolate almond bark, milk, or semi-sweet chocolate melting discs as well for the chocolate coating of these coconut delights. If you use either of these options, then you would omit the vegetable shortening and follow the melting instructions on the package.

How to Make This Almond Joy Bars Recipe

STEP ONE: In a medium mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment, on medium speed, to cream together the softened cream cheese, salted butter, and coconut extract until smooth. 

STEP TWO: Beat in 2 cups of the powdered sugar until fully incorporated. Add the remaining 2 cups and beat again until all the powdered sugar has been incorporated and the mixture is smooth. Your mixture will be very thick.

sugar and coconut flakes combined in a bowl

STEP THREE: Stir the sweetened shredded coconut into the cream cheese mixture until evenly incorporated.

STEP FOUR: Cover the bowl with plastic wrap and chill the coconut mixture in the refrigerator for 30 minutes to 1 hour.

STEP FIVE: Line a large rimmed baking sheet with parchment paper. Using a 1½-inch cookie scoop, scoop out a ball of Almond Joy filling and shape it into a 1½-inch x 2¼-inch oval. You will need to have a bowl of powdered sugar handy to lightly coat your hands, or the ball of filling, to help shape the Almond Joy bars if they are too sticky when handling.

scoop out almond joy filling and shape it into an oval

STEP SIX: Place the shaped bars onto the parchment-lined baking trays. Once you have shaped all your Almond Joy bars, you will top each bar with two whole almonds.

top each bar with a whole almond on a baking tray

STEP SEVEN: Place the baking tray into the freezer for a minimum of 1 hour to allow the bars to get really firm. 

STEP EIGHT: Once your Almond Joy bars have hardened in the freezer, you will want to melt the milk chocolate. 

milk chocolate chips and shortening heated in a bowl

STEP NINE: Add the milk chocolate chips and shortening to a microwave-safe bowl. Heat in 30-second intervals, stirring between, until the chocolate is melted and smooth. If you have a melt option on your microwave, you can follow your manufacturer’s instructions.

STEP TEN: Dip one frozen Almond Joy bar into the melted chocolate at a time. You can use a spoon to fully coat the top of the candy with melted chocolate. 

OUR RECIPE DEVELOPER SAYS

If you don’t tend to work quickly with dipping/coating items in chocolate, then you can melt your chocolate in two separate batches. Melt 1 (11.5-ounce) bag plus 1 tablespoon of shortening in a medium bowl. This ensures that your chocolate does not seize up halfway through dipping your candies. 

almond joy dipped into the melted mixture in a bowl

STEP ELEVEN: Using a large dinner fork, lift the chocolate-coated bars out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off and back into the bowl.

STEP TWELVE: Place each dipped Almond Joy bar back onto the parchment paper. You can use a toothpick to carefully push the bars off of the fork if needed. This will help keep the chocolate looking nice on your bars.

PRO TIP:

I sometimes have to put half the batch of Almond Joy candies that have not yet been dipped in chocolate into the freezer to firm up again. You have to work really fast if you want to get them all dipped in one batch. 

STEP THIRTEEN: Place the tray of chocolate-coated Almond Joy bars into the refrigerator for 15 minutes to set the chocolate. Once the chocolate has firmed up, you can place the Almond Joy bars on a serving plate or into a storage container.

How To Serve

This delicious treat will be a huge hit when you surprise all of the coconut lovers in your life. Wrap them up in a cookie tin along with our Martha Washington candy and peppermint bark to share with friends and family.

If you are looking for a few more sweet treats, you’ll love our cashew brittle and rainbow popcorn.

Storage

IN THE FRIDGE: You will need to keep these coconut bars refrigerated, in an airtight container, until ready to eat. They will keep for up to a week in the refrigerator. 

IN THE FREEZER: You can store Almond Joys in the freezer in an airtight container for up to three months.

overhead shot of Almond Joy Bars on a platter

Almond Joy candy bars are so delicious with their gooey filling and crunchy almonds. Now you can skip the store-bought version, and you can make this yummy treat in your own kitchen with a handful of simple ingredients. 

FREQUENTLY ASKED QUESTIONS

Can I freeze these candy bars?

This great recipe freezes really well. Keep these tasty chocolate bars in the freezer in an airtight container, and only pull out a few when you are craving chocolate.

Can I toast the almonds for these chocolate bars?

If you want to toast the almonds before adding them to the top of the coconut mixture or if you can find toasted almonds at the store, that would make for an extra tasty treat.

Are these the same as Mounds bars?

The only difference between Mounds bars and Almond Joy is that the Almond Joy has the added almonds on top.

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a close up shot of Almond Joy Bars on a plate with one split in half

Almond Joy Bars

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All the coconut lovers out there will love the sweet coconut and almond crunch of these homemade Almond Joy bars.
Prep Time 30 minutes
Total Time 2 hours
Servings 30

Ingredients
  

  • 8 ounces cream cheese, softened to room temperature
  • 2 tablespoons salted butter, softened to room temperature
  • 1 teaspoon coconut extract
  • 4 cups powdered sugar, plus more for dusting/shaping candies
  • 1 cup sweetened shredded coconut
  • 60 whole almonds
  • 23 ounces milk chocolate chips, divided
  • 2 tablespoons shortening, divided (I used Crisco)

Instructions
 

  • In a medium mixing bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment, on medium speed, to cream together the softened cream cheese, salted butter, and coconut extract until smooth.
  • Beat in 2 cups of the powdered sugar until fully incorporated. Add the remaining 2 cups and beat again until all the powdered sugar has been incorporated and the mixture is smooth. Your mixture will be very thick.
  • Stir the sweetened shredded coconut into the cream cheese mixture until evenly incorporated.
  • Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
  • Line a large rimmed baking sheet with parchment paper. Using a 1½-inch cookie scoop, scoop out a ball of Almond Joy filling and shape it into a 1½-inch x 2¼-inch oval. You will need to have a bowl of powdered sugar handy to use to lightly coat your hands, or the ball of filling, to help shape the Almond Joy bars if they are too sticky when handling.
  • Place the shaped bars onto the parchment-lined baking trays. Once you have shaped all your Almond Joy bars, you will top each bar with two whole almonds.
  • Place the baking tray into the freezer for a minimum of 1 hour to allow the bars to get really firm.
  • Once your Almond Joy bars have hardened in the freezer, you will want to melt your milk chocolate.
  • To a microwave-safe bowl, add the milk chocolate chips and shortening. Heat in 30-second increments, stirring between, until the chocolate is melted and smooth. If you have a melt option on your microwave, you can follow your manufacturer’s instructions.
  • Dip one frozen Almond Joy bar at a time into the melted chocolate. You can use a spoon to fully coat the top of the candy with melted chocolate.
  • Using a large dinner fork, lift the chocolate-coated bars out of the chocolate and tap the side of the bowl to allow any excess chocolate to drip off and back into the bowl.
  • Place each dipped Almond Joy bar back onto the parchment paper. You can use a toothpick to carefully push the bars off of the fork if needed. This will help keep the chocolate looking nice on your bars.
  • Place the tray of chocolate-coated Almond Joy bars into the refrigerator for 15 minutes to set the chocolate. Once the chocolate has firmed up, you can place the Almond Joy bars on a serving plate or into a storage container.

Notes

  • Make sure you are using the sweetened shredded coconut found in the baking aisle of your grocery store for this Almond Joy recipe. This is not the time for a natural or unsweetened coconut.
  • If you don’t tend to work quickly with dipping/coating items in chocolate, then you can melt your chocolate in two separate batches. Melt 1 (11.5-ounce) bag plus 1 tablespoon of shortening in a medium bowl. This ensures that your chocolate does not seize up halfway through dipping your candies.
  • I sometimes have to put half the batch of Almond Joy candies that have not yet been dipped in chocolate into the freezer to firm up again. You have to work really fast if you want to get them all dipped in one batch.

Nutrition

Calories: 239kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 53mg | Potassium: 36mg | Fiber: 1g | Sugar: 31g | Vitamin A: 174IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.4mg
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