homemade almond joys

Good news.  I survived my presentation.  I only stumbled through my words a couple of times and I didn’t discover any typos in my Power Point during the middle of my presentation like I did in the last one I gave when I accidentally spelled ‘as’ with two s’s.  That wasn’t embarrassing at all.  


Apparently I was so busy preparing for the presentation last week that I didn’t even realize it was my one-year blog birthday!  greens and chocolate is one year old!  When I look back at my recipe index and all of my old posts, it’s hard to believe that I cooked and baked everything that I did.  It sure was a delicious year!  I want to thank everyone, from the bottom of my heart, for visiting my little corner of the food blog universe from time to time.  It means the world to me!


Since I know you came here for some good food and not to read my sappiness, onto the food!  These homemade almond joys are delicious little gems, and worth every second of effort I put into them.  That said, they’re kind of a pain in the butt to make.  If you’ve ever made anything that had to be dipped in melted chocolate you know what I mean.  It’s a messy job but I can imagine worse things than being covered in melted chocolate, so I’d do it all again.  Plus, they were described by one of my taste testers as “Almond Joys on crack.”  I’m pretty sure that’s a good thing.  



Homemade Almond Joys
adapted from Blue-Eyed Bakers
makes about 25 candies


1/2 cup sweetened condensed milk (this is about half of a 14 oz can)
1 tsp pure vanilla extract
1 1/2 cups powdered sugar
14 oz shredded, sweetened coconut
about 50 whole almonds
2 cups semisweet chocolate chips


Directions:


Line a 9×9″ baking dish with parchment paper and set aside.  


Combine sweetened condensed milk and vanilla in large bowl.  Add the powdered sugar 1/2 cup at a time, stirring to fully incorporate.  Add coconut and stir until well combined.  Press mixture into prepared pan and chill in refrigerator for 30 minutes. 


After 30 minutes, cut the chilled coconut mixture into 1×2″ bars.  Melt 1/4 cup of the chocolate chips in the microwave, checking every 15 seconds.  Top each bar with a small amount of melted chocolate, then place 2 almonds on top of each bar on the chocolate.  Place the bars with almonds on a large baking sheet and chill in freezer for 15-30 minutes.  Just make sure they are chilled so they don’t get too messy in the chocolate.  


Melt the remaining chocolate chips.  Once the bars are chilled, dip each bar into melted chocolate to coat completely.  I did this by placing each bar on a fork then using a spoon to pour melted chocolate over each bar.  Some of my almond joys didn’t have chocolate on the bottom, but I was okay with that.  Place on wax or parchment paper lined baking sheet and chill in refrigerator until firm.  Store in refrigerator in airtight container.  Enjoy!  

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Comments

  1. says

    glad your presentation went well..and happy 1 year! I love your blog!

    ever since I saw these on blue-eyed bakers I’ve had them bookmarked! must make!!

  2. says

    Happy “One Year Blog Birthday”! These Homemade Almond Joys sound amazing. Those were my favorite candy bar for awhile. I would love to make this homemade version.

  3. says

    I just came across your blog on Tasty Kitchen- these tasty-looking candies caught my eye. Your blog is wonderful! So many recipes for me to try out. Good job!

  4. JohnnyB says

    I do a similar recipe that is about double your almond joy recipe, but my technique (tried over the years) works pretty well and I have it down to an art with very little mess. The chocolate will not set up properly at room temp without help. Some people say to use shortening, but that is nasty and messy and still it won’t set. I add canning wax (5 wax bars to a package), maybe 1/3 of a bar, tops, for my recipe; your recipe calls for less than mine so 1/6 of a wax bar should do. I cannot taste or feel the wax. The wax 1) allows the chocolate to set [harden] at room temperature, which means the finished candies can be handled/eaten without mess, and 2) gives the chocolate a nice shine — makes them look like candies are expected to look. And real chocolate companies do something very similar. Cut back if desired until there is not enough wax to make the chocolate set.

    BTW, I have never been able to dip these into chocolate; it just doesn’t work. The coconut mixture warms, your hands warm the bars being coated, etc., even after an hour in the freezer, and the bars fall off the fork/toothpick. So I do not dip, I pour. There probably is a way to dip, but I like this route better for the reason below.

    Here’s the deal. Put the coconut mixture into the freezer for a half hour/hour to make it easier to work. Your suggestion to pour them into a pan works, but I’m lazy and just scoop the cold mixture out and make round ones when ready. Then put the chocolate chips and wax into a double boiler and heat (water should not boil) until melted and stirred together well. Leave over a burner hot enough to keep chocolate melted. Shape the mixture into balls or whatever and place on a wax sheet and put right next to the chocolate to reduce drips and mess. Dip a large spoon into the chocolate and pour over each bar, moving the spoon to coat the entire bar and get all sides (we don’t have to pour it all). Took some practice for me but everybody gets it quickly, though the first ones are always a little ugly. The bottoms will not be chocolate coated but no one will care. My wife does not like the filling so much and eats the filling out of the chocolate, which leaving the bottoms uncoated makes possible! I eat the empty chocolate shells, yum. Sometimes I wait until the poured chocolate starts to set and do a second coat to make a really thick shell or to put chocolate curlicues on. These are addictive.

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