It’s the Holidays and that means it’s time to start baking. I will sometimes get together with my mom and her friend and bake cookies all day and they will sit there and drink their wine at the same time. Other times, I like to try new things on my own. Last year, I baked a ton of cookies and would like to try more candy making this year.My grandma will give us a big box of baked goods on Christmas day that will have cookies, nuts, and lefse in it.
These almond joy bars would be the perfect hostess gift to give someone if you’re going to a Christmas party this year. This is another candy recipe where you don’t have to turn on the oven. I love that. Also, I have found that using almond bark to dip your candy or whatever it is that you’re dipping, coats things better than chocolate chips do. It just looks nicer and so do those candy melts. I always have to remember to clean my chocolate bowl right away or else the bowl will just sit there and get hard for a couple of days.
The only problem, I had with this recipe was getting the almonds to stick to the coconut mixture. The almonds kept on trying to fall off while dipping them in the chocolate. Otherwise they taste even better than the store bought candy bars. 🙂
Ingredients from Oh Nuts Blog (step by step pictures can be found here)
7 ounces sweetened condensed milk (half a standard 14-oz can)
1 tsp vanilla extract
1/4 tsp salt
2 cups powdered sugar
14 ounces (about 2-1/2 cups) shredded coconut
3/4 cup whole roasted almonds (I prefer roasted salted almonds)
1 lb chopped dark chocolate, or chocolate candy coating
Prepare your fancy candy bar receptacle by lining a 9×13-inch pan with aluminum foil and spraying the foil with nonstick cooking spray.
In a large bowl, combine the sweetened condensed milk, the vanilla, and the salt. Stir them together until they’re well-mixed. If your room is fairly cold and the condensed milk is thick and hard to stir, microwave it for 10-15 seconds, just so that it loosens up and is easier to work with.
Next add the powdered sugar to the bowl with condensed milk, and stir it in.
After the powdered sugar gets incorporated, stir in the coconut.
Lay out the coconut mixture in a 9X13 tin foil papered lined pan and place in a fridge for up to an hour. After an hour, take it out of the pan and use a pizza cutter to cut the candy bars. Dip them in whatever chocolate you prefer.