Skip store-bought and make your own homemade Almond Joys! This easy copycat candy bar recipe has a chewy coconut center, a crunchy almond, and smooth chocolate coating.
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Copycat Almond Joy Candy Bars
One of my favorite candy bars is an Almond Joy. The sweet coconut filling with a creamy milk chocolate shell are irresistible. After testing multiple versions, I can say these homemade almond joys taste just as good, if not better, than the original.
If you’ve tried my coconut balls, you’ll love these too. The candy bar recipe has the same simple ingredients, but with a roasted almond hidden under the chocolate coating that gives it its name. The best part is, just like my popular homemade Crunch Bars, they are super easy to make!
Why You’ll Love This Recipe
- Nostalgic and classic. All the flavor of the classic candy bar made right at home.
- Easy to impress. No fancy equipment needed, just simple ingredients that come together for an impressive treat.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Mini marshmallows: These are melted down with the corn syrup to create the sticky, chewy base for the coconut filling.
- Light corn syrup: Helps bind the coconut mixture and keeps it soft.
- Shredded coconut: Sweetened flakes work best for that classic flavor and texture. It also results in an Almond Joy candy bar that is chewier and softer!
- Vanilla extract: Adds warmth and enhances the coconut filling.
- Roasted almonds: Whole, salted almonds add the perfect crunch in every bite.
- Milk chocolate chips: Melted into a smooth shell that coats each candy bar.
How to Make Almond Joys
In a small saucepan over medium heat, melt the mini marshmallows with corn syrup and a pinch of salt until smooth.
Stir in the shredded coconut and vanilla. The mixture will be sticky, so pop it in the fridge for about 30 minutes to firm up.
To shape the mixture, scoop the chilled coconut mixture and roll it into small discs or logs. Press an almond into the top of each and set on a parchment-lined plate.
Melt the milk chocolate chips in the microwave until smooth then dip each coconut piece into the chocolate, using a fork to coat and tap off excess. Place back on parchment to set.
Leave homemade Almond Joys at room temperature until the chocolate hardens, or chill in the fridge to speed things up.
Recipe Tips
- Boost the coconut flavor. Add a splash of coconut extract to the filling for an extra punch of flavor to the coconut candy.
- Try different shapes. Roll into logs or discs, press into a square silicone ice cube tray and pop them out once firm, or spoon the mixture into mini muffin liners for bite-sized treats.
- Adjust the chocolate coating. Stir a 1/2 teaspoon coconut oil into the melted chocolate for a thinner shell. Just note it may melt a bit quicker in your hands.
- Switch up the chocolate. Use dark chocolate or semi-sweet chocolate instead of milk chocolate for richer, less sweet homemade almond joy bar.
More candy recipes to try include crockpot candy, peanut butter balls and rocky road candy.
More Candy Recipes
Almond Joy Recipe
Video
Ingredients
- ½ cup mini marshmallows
- ¼ cup light corn syrup
- 1 pinch salt
- 2 cups (4 oz) shredded coconut
- ½ teaspoon vanilla extract
- 12 -15 almonds , salted and roasted
- 6 ounces milk chocolate melting wafers or chips
Instructions
- Cook marshmallows: In a small saucepan, add 1/2 cup mini marshmallows, 1/4 cup corn syrup and a pinch of salt. Cook over medium heat until the marshmallows are melted and it's really smooth. Cook for one additional minute.
- Add coconut: Remove from heat and add 2 cups coconut and 1/2 teaspoon vanilla. It will be sticky. Place in the refrigerator for 30-60 minutes to cool.
- Make coconut discs: Line a plate with parchment paper. Using a spoon and then the palms of your hands, roll the coconut into 12 – 15 discs or logs. Press an almond on each mound of coconut. Place in fridge while you prepare the chocolate.
- Melt chocolate: In a small microwave safe bowl, add 6 ounces chocolate chips. Heat in microwave for 30 seconds at 50% power. Stir and microwave again in 10 second increments until smooth and melted.
- Dip coconut discs: Dip each piece of coconut in the chocolate and place on the parchment paper. Using a fork and tapping it on the side of the bowl will help remove any excess chocolate and give the candy a smoother texture.
- Set chocolate: Allow chocolate to harden at room temperature or in the fridge.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Variations
- Add sea salt. Sprinkle a little flaky sea salt on top of the chocolate before it sets.
- Make it dairy-free. Swap the milk chocolate for dark chocolate made without dairy.
- Try other nuts. Pecans, cashews, or hazelnuts can stand in for the almonds.
Recipe FAQs
Sweetened shredded coconut will give you the classic Almond Joy flavor and texture. For a less sweet option, you can use unsweetened shredded coconut.
While some recipes do use that shortcut, we found through testing that it doesn’t taste as authentic. For the best classic almond joy candy bar flavor, stick with the marshmallow and corn syrup base.
To prevent melting, keep them in an airtight container in the refrigerator for up to 1 week.
Yes! Place in a freezer-safe container or bag, separating layers with parchment paper. Freeze up to 2 months, then thaw in the fridge before serving.
Lon
Hello, just made these there a perfect copy. Delicious
Easy five stars. Thank You!!
Sarah @IHeartNaptime
So glad you loved the homemade almond joys!
Shirley Gillespie
I love Almond Joy so can’t wait to make these.
Sarah @IHeartNaptime
Can’t wait to hear how you love them!
Whitney Sims
I am a huge almond joy fan and I love these – better than the candy bar!
Sarah @IHeartNaptime
So glad you love the homemade almond joy candy bars!