Almond Joy Recipe
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.
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.
Notes
Store in an airtight container in the refrigerator for up to one week.
Nutrition
Calories: 161kcal, Carbohydrates: 19g, Protein: 1g, Fat: 9g, Saturated Fat: 7g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.03g, Cholesterol: 2mg, Sodium: 22mg, Potassium: 52mg, Fiber: 2g, Sugar: 16g, Vitamin A: 32IU, Vitamin C: 0.2mg, Calcium: 20mg, Iron: 0.5mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
