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
ALMOND JOY POPS
These Almond Joy Pops are the perfect way to beat the heat.
Number Of Ingredients 6
Steps:
- In a measuring cup, whisk heavy cream and cream of coconut together and pour into popsicle molds. Insert popsicle sticks. Freeze for 4 hours, or until frozen solid.
- Run molds under warm water to loosen popsicles, remove from molds. Arrange popsicles on a parchment lined baking sheet and return to freezer for 30 minutes.
- Combine chocolate and coconut oil in a medium microwave safe bowl. Microwave until melted, stir to combine. Dip top ⅓ of frozen popsicles into chocolate and sprinkle with chopped almonds and shredded coconut. Return to freezer for 30 minutes. Serve frozen.
ALMOND JOY CANDIES
This is a very simple recipe that tastes so good you'll want to hide them! I have made candy to sell at Christmas time off and on for the past 12 years and these are a must have! This is a very small batch and I am guessing the # you'll get because you can make them like a snack size almond joy or a half bar with 2 almonds, so the size is as you wish. I have made this times 4 the amount with out any problem . They keep very well in an airtight container in a cool place for 1 month.
Provided by startnover
Categories Candy
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside.
- Bring the Karo to a boil and add the coconut, remove from heat and add extract.
- Place in fridge till firm.
- Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
- Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
- Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
- Store in a airtight container.
Nutrition Facts : Calories 80, Fat 5.3, SaturatedFat 4.1, Sodium 7.6, Carbohydrate 8.5, Fiber 1.3, Sugar 2.9, Protein 0.8
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