Name: Copycat Almond Joys
Prep time: 10 min
Ingredients: 14 ounce sweetened condensed milk; 1/2 cup confectioner's sugar; 1/2 cup cornstarch; 1 tablespoon vanilla; 14 ounce sweetened flaked coconut; 24 ounce semisweet chocolate chips; 3 tablespoon vegetable oil; 72 almonds (or 2 per bar depending on how you cut the bars)

Copycat Almond Joys

By: Anne Colagioia

2 Comments

By: Anne Colagioia

Learn how to recreate this classic candy at home using healthier ingredients with this Copycat Almond Joys recipe from Anne Colagioia. Dark chocolate and almonds are heart healthy, making this homemade Almond Joy recipe a total delight.

Notes

Cook time: 3 hours (including the chill time in the freezer)

To make a homemade candy forceps, snap off the middle two tines of a plastic fork. I like to err on the side of caution whenever I am making a candy dipped in chocolate. 24 ounces of chocolate will ensure that you do not run short. You will most likely have some leftover chocolate. I like to utilize the leftover melted chocolate by stirring in some slivers of dried fruit and nuts then pouring it out onto a piece of parchment to make a healthier bark candy. If you’d prefer you could experiment with using less chocolate instead.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes these homemade Almond Joys, watch this cooking video:

Makes36

Preparation Time10 min

Ingredients

14 ounces sweetened condensed milk
1/2 cup confectioner's sugar
1/2 cup cornstarch
1 tablespoon vanilla
14 ounces sweetened flaked coconut
24 ounces semisweet chocolate chips
3 tablespoons vegetable oil
72 almonds (or 2 per bar depending on how you cut the bars)

Instructions

Line a 7x11 inch pan, or something close to that size with plastic wrap sprayed with nonstick spray.
In a large bowl stir the sweetened condensed milk, sugar, cornstarch, and vanilla together until it is very smooth then stir in the coconut until it is well mixed.
Spoon the mixture into the prepared pan and press it down with the back of a spoon then spray the top with nonstick spray and cover it with a second sheet of plastic wrap. Firmly press down the top with a spatula to pack the mixture into the pan very tightly before placing the pan into the freezer to firm up for 1 hour.
When the pan comes out of the freezer peel off the top sheet of plastic then invert the pan onto a cutting board lined with parchment. Remove the pan and the second sheet of plastic.
Use a large chef’s knife to cut straight down into the candy. Do not use a sawing motion. Spray the knife with nonstick spray to help keep the knife from sticking. Also you can lightly mark the candy with your knife prior to cutting to help you get more even pieces. I cut mine into 36 pieces or 6x6.
Melt about 4 ounces of the chocolate by microwaving it on high for 1 minute then stirring until smooth.
Dip the almonds into the melted chocolate and apply 2 almonds to each bar. Once all of the candy has its almonds applied you might want to re-cut the lines prior to placing the candy back into the freezer for another hour to harden up again.
To melt the dipping chocolate place the remainder of the chocolate into a large heat proof bowl and put it on top of a pot with an inch or two of simmering water. Stir the chocolate as it melts then add the oil 1 tablespoon at a time continuing to stir until it is smooth and well incorporated.
For dipping the candy you can use a fork or a candy forceps. Place one log onto your fork and lower it into the chocolate then spoon some chocolate over the top. Allow the excess chocolate to drip off then using another fork slide the candy onto a baking sheet or cutting board lined with waxed paper.
Continue dipping the bars until the entire batch is coated then chill them for about an hour and they’re ready to serve.
Store the leftovers in an airtight container in the fridge with waxed paper between the layers to keep them fresh and looking good.