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
MOUND BARS & "ALMOND JOY" CANDY BY FREDA
Is it possible that Freda's candies are even creamier and more delicious than their namesakes? YES! These delightful bites are perfect for the holidays or anytime you're in need of a sweet treat.
Provided by FREDA GABLE
Categories Chocolate
Time 45m
Number Of Ingredients 10
Steps:
- 1. Mix powder sugar and Sweetened CONDENSED MILK together. (DO NOT USE EVAPORATED MILK) Blend well. Next add coconut, stirring till well blended. (Mixture will be thick.)
- 2. With buttered hands, form into logs to cut into 1/1/2" long pieces or roll into balls to shape for Mounds. Candy MUST CHILL until chocolate is melted and ready to dip chocolates. (Chilling candy makes for easier dipping.) Optional: see Almond Joy below; top with almond on each.
- 3. Melt chocolate chips or almond bark, on med-low heat in double boiler. Make sure this choc is THIN, to coat the candy. NOTE: If chocolate or bark gets too thick to dip candy, add a little paraffin wax to the chocolate to thin to needed consistency. Use only a little at a time. Melt into chocolate (approx 1 TBS) you can always add more as needed.
- 4. Dip each chilled Mound candy into chocolate with toothpick or small slotted spoon. Place on parchment or wax paper lined baking sheet to set... chill til set and remove from refrigerator.
- 5. FOR ALMOND JOY; Press one or two almonds slightly into top of the mounds, before dipping into chocolate.
- 6. Tip: Use buttered hands to roll your candy or Mounds, this makes it so much easier. Store in covered tin in refrigerator. Remove from refrigerator 1/2 before serving candies.
ALMOND JOY MOUNDS
Wow, this cookie is rich and decadent! Toasting the coconut and almonds adds so much to the overall flavor of this cookie. The combination of two different chocolate chips, toasted coconut, and almonds are amazing. This recipe makes a ton of cookies and bakes beautifully, so get a big glass of milk ready.
Provided by V Seward
Categories Chocolate
Time 30m
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 375°F. Lightly grease cookie sheets.
- 2. Combine dry ingredients, set aside.
- 3. In a large bowl, cream the butter and sugars together.
- 4. Beat in the eggs, one at a time.
- 5. Add the extracts.
- 6. Stir in the dry ingredients until well mixed.
- 7. Then stir in the chocolate chips, coconut, and almonds.
- 8. Drop by rounded tablespoons or using a cookie scoop onto prepared cookie sheets.
- 9. Bake for 8 to 10 minutes.
- 10. Cool on baking sheet for 5 minutes.
- 11. Remove from baking sheet to a wire rack to cool completely.
MOUNDS (ALMOND JOY) FRENCH SILK PIE
Make and share this Mounds (Almond Joy) French Silk Pie recipe from Food.com.
Provided by nomnom
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare small box instant pudding, using buttermilk instead of milk.
- Mix in extract (s); set aside.
- Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
- Use glass measuring cup to mix gelatin.
- Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
- Gelatin is dissolved when mixture is clear.
- Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
- Pour into prepared crust; chill.
Nutrition Facts : Calories 37.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 136.1, Carbohydrate 6, Fiber 0.3, Sugar 3.2, Protein 3
HOMEMADE "MOUNDS" OR "ALMOND JOY" CANDY
A healthy (potentially raw/vegan) recipe for a tasty treat. adapted from the nourishing gourmet. coconut butter, or manna, can be from the healthy food store- brands nutiva and artisana are both very good. you can use the coconut nectar or agave for raw. cook time is freezer time.
Provided by newmama
Categories Candy
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- for the coconut part melt the coconut oil with the honey, stirring to combine (add coconut butter/manna now if using).
- stir in almond extract and shredded coconut.
- divide into a 12 muffin tin and press 1-2 almonds into each if you want almond joy version.
- freeze about 15 minutes.
- for the chocolate part melt coconut oil and honey together, stir in vanilla and cocoa powder with a whisk or beaters
- top coconut patties with 2 tbs each of the chocolate and freeze 30 minutes.
- store in the freezer or refrigerator.
Nutrition Facts : Calories 356.7, Fat 34.1, SaturatedFat 29.4, Sodium 5.3, Carbohydrate 17.2, Fiber 3.4, Sugar 12.6, Protein 1.8
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EASY HOMEMADE MOUNDS BARS AND ALMOND JOY BARS
From commonsensehome.com
Reviews 44Estimated Reading Time 8 mins
- To make the coconut layer of homemade mounds bars, start by melting the coconut oil and honey over low heat until soft. Don’t overheat. Whisk to combine. Add the extract and coconut flakes. Alternatively, just dump it all in a bowl and mash together with your hands until well blended.
- To make the coconut and almond layer of homemade almond joy bars, start by melting the coconut oil and honey over low heat until soft. Don’t overheat. Whisk to combine. Add the almond extract and coconut flakes. Alternatively, just dump it all in a bowl and mash together with your hands until well blended.
- To assemble the candy, you can use a standard 12 compartment muffin tin or two miniature muffin tins with 12 compartments. Another option is candy molds. I purchased a Wilton 24 compartment silicon mold with 1.5 x 1.5 inch squares and a plastic Make’n Mold 12 compartment peanut butter cup mold. One recipe filled the silicon mold and the peanut butter cup mold, and left a little extra chocolate that I poured into the mini muffin cups.
- Divide the coconut mixture evenly between your compartments. Make sure you get an even mixture of coconut flakes and coconut oil. Press firmly into pan/mold to get a solid candy with no air pockets. If making almond joy bars, place one or more almonds in each compartment.
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- In a high speed blender or food processor, add your coconut, coconut milk, and maple syrup, and blend until combined.
- Using your hands, form 12 rectangular logs and place them on a lined plate. Distribute the almonds on top of each one. Place them in the freezer for 15 minutes.
- Remove the bars from the freezer. Moving quickly, use two forks to dip each bar in the melted chocolate, until completely covered. Once all the bars have been covered in chocolate, place back on the plate and refrigerate until the chocolate has firmed up.
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