Introduction

These homemade Almond Joy Bars capture the classic candy bar’s rich, creamy, and coconutty flavors with a delightful almond crunch. Coated in smooth chocolate, they make a perfect sweet treat for any occasion. Easy to prepare and even more enjoyable to eat, these bars are sure to satisfy your sweet tooth.

Ingredients

8 ounces cream cheese, softened to room temperature
2 tablespoons salted butter, softened to room temperature
1 teaspoon coconut extract
4 cups powdered sugar, sifted (plus more for dusting/shaping candies)
1 cup sweetened shredded coconut
60 whole almonds
3 cups semi-sweet chocolate chips, divided
4.5 tablespoons vegetable oil, divided (such as Crisco)

Instructions

Step 1: In a medium mixing bowl, use a handheld mixer or a stand mixer with a paddle attachment on medium speed to cream together the softened cream cheese, salted butter, and coconut extract until smooth.
Step 2: Beat in 2 cups of sifted powdered sugar until fully incorporated. Then add the remaining 2 cups and beat again until the mixture is thick and smooth.
Step 3: Stir the sweetened shredded coconut into the cream cheese mixture until evenly combined.
Step 4: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour to firm up the mixture.
Step 5: Line two 9×13-inch rimmed baking sheets with parchment paper. Using a 1½-inch cookie scoop, scoop out balls of the filling and shape each into an oval about 1½ inches by 2¼ inches. Dust your hands or the balls with powdered sugar as needed to prevent sticking.
Step 6: Place the shaped bars onto the lined baking trays and top each bar with two whole almonds.
Step 7: Freeze the bars for at least 1 to 2 hours until very firm to withstand the chocolate coating.
Step 8: To melt the chocolate, combine half of the semi-sweet chocolate chips and half of the vegetable oil in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is smooth and melted.
Step 9: Dip one frozen Almond Joy bar at a time into the melted chocolate, using a spoon to coat the top completely.
Step 10: Lift the coated bars out with a large dinner fork, tapping the fork on the bowl to let excess chocolate drip back.
Step 11: Place the dipped bars back onto the parchment paper. Use a toothpick to gently push the bars off the fork if necessary to maintain a smooth chocolate finish.
Step 12: Refrigerate the trays of chocolate-coated bars for 15–30 minutes to let the chocolate set.
Step 13: Once the chocolate has firmed, transfer the Almond Joy bars to a serving plate or storage container.

Tips & Variations

For a richer flavor, try using dark chocolate instead of semi-sweet chocolate chips.
To make shaping easier, keep your hands lightly dusted with powdered sugar to prevent sticking.
Chill the filling mixture until firm but still pliable for best shaping results.
Swap the whole almonds for toasted chopped almonds if you prefer a different texture.

Storage

Store the Almond Joy bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. When ready to eat, thaw in the refrigerator to maintain the chocolate coating. If chocolate softens, briefly chill before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light cream cheese for this recipe?

While light cream cheese can be used, it may alter the texture and richness of the bars. Full-fat cream cheese yields the best creamy consistency.

How do I prevent the chocolate from melting on the bars?

Freezing the bars until very firm before dipping helps the chocolate set quickly and prevents melting. Also, using vegetable oil with the chocolate helps create a smooth, stable coating.