If you love candy as I do, I have many homemade/DIY candy bar recipes on my blog such as Twix Bars, Reese’s Peanut Butter Cups, homemade Butterfingers, and these Almond Joy candy bars. When Halloween comes around I buy the bag with the Kit Kat’s Reese’s, Peanut Butter Cups, and Almond Joy bars.
Do you buy Halloween candy for trick-or-treaters two weeks beforehand and end up eating the whole bag right away before Halloween gets here? Yeah, I’m guilty of doing that too but not this year. I did, however, purchase my 90 bag of candy bars because I moved recently and have no idea how many trick-or-treaters there will be this year. The neighbor told me the most they’ve had is 60! That is more than I had at my old house and I’d be so mad because I love handing out candy on Halloween and there would only be 5.
These almond joy bars would be the perfect hostess gift to give someone if you’re going to a Christmas party this year or a fun treat to add your baking lineup. Almond Joy bars just aren’t for Halloween. You can eat them all year round! Another thing I love about this recipe! These almond joy bars are no-bake and you don’t need to turn on your 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. If you are using regular chocolate chips I always make sure to add a tsp or 2 of oil to the chocolate chips prior to melting them. The oil gives the chocolate a nice glossy effect.
Almond Joy Bar recipe for 2
The recipe I had previously on this page made a whole 9X13 in pan of almond joy bars and for me that is WAY too much candy to eat for just one person. I recently purchased a 5X5 in pan for baking and casseroles and scaled this recipe down to fit this pan so I didn’t have so many almond joy bars leftover.
How to Make Almond Joy Bars
Prepare your 5×5-inch pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, combine the sweetened condensed milk, vanilla, and the salt. Stir them together until they’re well-mixed.
Next, add the powdered sugar with the shredded coconut and stir until well combined.
Layout the coconut mixture in a 5X5 tin foil papered lined pan.
Place the almonds in rows on top of the candy coconut mixture.
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.
Layout the coconut mixture in a 5X5 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.
Tips for Almond Joy Bars
Store the almond joy bars in an airtight container in the fridge or freeze them. Instructions are written below this.
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.
Whenever you work with melted chocolate, add a bit of coconut oil or vegetable oil to the chocolate. This will make the chocolate look really nice and glossy for an end result.
How to freeze almond joy bars? You can freeze them as individual bars. Individually wrap them in plastic wrap or throw the bars into a freezer bag once they’ve set.
What to serve with almond joy bars? Add these almond joy bars to a cookie platter during the Holidays and people will ask you for the recipe.
Other Candy Recipes
Almond Joy Bars
- Yield: 8 1x
Ingredients
4 ounces sweetened condensed milk (half a standard 14-oz can)
1/2 tsp vanilla extract
1/8 tsp salt
1 cup powdered sugar
1 1/4 cup of shredded coconut
1/4 cup whole roasted almonds (I prefer roasted salted almonds)
4 oz chopped dark chocolate or chocolate candy coating, melted for drizzling
Instructions
Prepare your 5×5-inch pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, combine the sweetened condensed milk, vanilla, and the salt. Stir them together until they’re well-mixed.
Next, add the powdered sugar with the shredded coconut and stir until well combined.
Layout the coconut mixture in a 5X5 tin foil papered lined pan.
Place the almonds in rows on top of the candy coconut mixture.
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.
The bars are best stored in the fridge since the sweetened condonensed milk gets kind of gooey with the cocout at room temperature.
Notes
WW Freestyle Points: 8
1 bar (about the same size a regular size bar)
If you don’t have a 5X5 pan you can use an 8X13 in pan and only use half of that.
- Category: Easy
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 266
- Sugar: 30.6g
- Fat: 13.6g
- Saturated Fat: 9.3g
- Carbohydrates: 34.3
- Fiber: 2.8g
- Protein: 4.1g
Keywords: almond joy bars
Ashley says
OMG these look like heaven covered in chocolate!