Homemade Almond Joy Candy Bars Food

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

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!

HOMEMADE ALMOND JOY CANDY BARS

Steps:

• In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt. Stir until marshmallows are melted.
• Continue to stir over heat for an additional minute.
• Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
• In the meantime, melt the chocolate chips. I like to do the double boiled method by putting them in a metal bowl and placing the bowl over a pot of boiling water.
• Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls or ovals and press an almond into the top.
• Dip each one in chocolate then let cool on a chilled marble slab, parchment paper, or on wax paper over a chilled cookie sheet.For Homemade Mounds: omit the almond and use dark chocolate chips.

ALMOND JOY CANDIES

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.

ALMOND JOY BARS

Steps:

• Melt margarine,stir in sugar and graham crackers until all worked in together.
• Pat in the bottom of a 9x13 pan.
• Bake in a 350 degree oven for 10 minutes.
• while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
• I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice.
• When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
• Bake the bars for 20 minutes or until light golden brown.
• Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
• I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.