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Almond Joy Bars Recipe

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★★★★★

5 from 108 reviews

Delicious homemade Almond Joy Bars combining a creamy coconut filling with whole almonds and a smooth semi-sweet chocolate coating. These no-bake treats offer a perfect balance of sweet, nutty, and chocolatey flavors, ideal for satisfying your sweet tooth with a fun, candy bar twist.

Ingredients

Scale

Filling

  • 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

Chocolate Coating

  • 3 cups semi-sweet chocolate chips, divided
  • 4.5 tablespoons vegetable oil, divided (I used Crisco)

Instructions

  1. Cream the Base: In a medium mixing bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment on medium speed to cream together the softened cream cheese, salted butter, and coconut extract until smooth.
  2. Add Powdered Sugar: Beat in 2 cups of the sifted powdered sugar until fully incorporated. Then, add the remaining 2 cups and beat again until all powdered sugar is integrated and the mixture is thick and smooth.
  3. Incorporate Coconut: Stir in the sweetened shredded coconut evenly into the cream cheese mixture to create the filling.
  4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up the mixture for easier shaping.
  5. Shape the Bars: Line two 9×13-inch rimmed baking sheets with parchment paper. Using a 1½-inch cookie scoop, scoop out the filling and shape into a 1½-inch by 2¼-inch oval. Lightly dust hands or mixture with powdered sugar if sticky to help shaping.
  6. Add Almonds: Place the shaped filling bars on the parchment-lined trays and gently press two whole almonds on top of each bar.
  7. Freeze Bars: Freeze bars on the trays for 1-2 hours until firm, so they hold shape during chocolate dipping.
  8. Melt Chocolate: In a microwave-safe bowl, combine half the semi-sweet chocolate chips with half the vegetable oil. Heat in 30-second increments, stirring between, until chocolate is melted and smooth.
  9. Dip Bars in Chocolate: Dip one frozen bar at a time into the melted chocolate, using a spoon to coat the entire top side of the bar evenly.
  10. Drain Excess Chocolate: Lift each chocolate-coated bar using a large dinner fork and gently tap the fork on the bowl to let excess chocolate drip back.
  11. Set on Parchment: Place dipped bars back onto parchment paper. Use a toothpick if needed to carefully remove bars from the fork without damaging the chocolate coating.
  12. Chill to Set Chocolate: Refrigerate the trays for 15-30 minutes until the chocolate coating is firm.
  13. Serve or Store: Once set, transfer Almond Joy bars to a serving plate or an airtight container for storage.

Notes

  • Make sure the cream cheese and butter are completely softened for easy mixing.
  • Sifting powdered sugar helps avoid lumps and creates a smooth filling.
  • Using powdered sugar to dust your hands or balls prevents stickiness and helps shaping.
  • Freezing the bars before dipping prevents melting and ensures a smooth chocolate coating.
  • If chocolate thickens too much when dipping, gently reheat in short bursts to maintain smoothness.
  • You can store the finished bars refrigerated in an airtight container for up to one week.
  • For a dairy-free version, substitute cream cheese and butter with vegan alternatives, and use dairy-free chocolate chips.

Keywords: Almond Joy Bars, no bake candy bars, homemade candy, coconut bars, chocolate almond bars, creamy coconut filling, easy no bake dessert

Find it online: https://dylangranv.com/almond-joy-bars-recipe/