Description
These homemade Almond Joy Bars are a delectable treat combining a creamy coconut and cream cheese filling topped with whole almonds and coated in rich semi-sweet chocolate. Perfect for candy lovers looking to recreate the classic Almond Joy candy bar at home with a smooth texture, nutty crunch, and a luscious chocolate coating.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons salted butter, softened to room temperature
- 1 teaspoon coconut extract
- 4 cups powdered sugar, sifted (plus more for dusting/shaping candies)
- 1 cup sweetened shredded coconut
- 60 whole almonds
Chocolate Coating
- 3 cups semi-sweet chocolate chips, divided
- 4.5 tablespoons vegetable oil, divided (I used Crisco)
Instructions
- Prepare the Cream Cheese Mixture: 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 and well combined.
- Incorporate Powdered Sugar: Beat in 2 cups of the sifted powdered sugar until fully incorporated. Then add the remaining 2 cups of powdered sugar and beat again until the mixture is smooth and very thick.
- Add Coconut: Stir the sweetened shredded coconut into the cream cheese mixture until evenly incorporated, ensuring a consistent texture throughout.
- Chill the Filling: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour to firm up the mixture for easier shaping.
- Shape Bars: Line two 9×13 rimmed baking sheets with parchment paper. Using a 1½-inch cookie scoop, scoop the almond joy filling and shape it into 1½-inch by 2¼-inch ovals. Lightly coat your hands or the filling balls with powdered sugar if sticky to help with shaping.
- Add Almonds: Place the shaped bars onto the parchment-lined trays and top each bar with two whole almonds, gently pressing them into the filling.
- Freeze Bars: Place the trays in the freezer for 1 to 2 hours or until the bars are very firm to withstand dipping in chocolate.
- Melt Chocolate: In a microwave-safe bowl, combine half of the semi-sweet chocolate chips and half of the vegetable oil. Heat in 30-second increments, stirring between each, until the chocolate is melted and smooth.
- Dip Bars in Chocolate: Working one bar at a time, dip each frozen Almond Joy bar into the melted chocolate. Use a spoon to fully coat the top and sides if needed.
- Drain Excess Chocolate: Lift the dipped bar with a large dinner fork, tapping the side of the bowl gently to allow excess chocolate to drip back into the bowl for an even coating.
- Set Bars: Place each coated bar back onto the parchment paper. Use a toothpick to carefully remove bars from the fork to maintain a clean chocolate finish.
- Chill to Set: Refrigerate the trays of chocolate-coated Almond Joy bars for 15 to 30 minutes until the chocolate hardens and sets completely.
- Serve or Store: Once set, transfer the bars to a serving plate or place them into an airtight storage container to enjoy later.
Notes
- Ensure cream cheese and butter are fully softened for smooth mixing.
- Using powdered sugar on your hands prevents sticking while shaping the bars.
- Freezing bars before dipping helps maintain their shape when coating with warm chocolate.
- You can adjust the number of almonds on top based on preference.
- Store finished bars in the refrigerator to keep the chocolate firm and the bars fresh.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Almond Joy bars, homemade candy, coconut bars, chocolate almond bars, no bake dessert
