Go Back
Homemade Copycat Almond Joy Candy Bars photo

Copycat Almond Joy Candy Bars

These Copycat Almond Joy Candy Bars are SO EASY! Delight in homemade chocolate, coconut, and almond goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Mixture:
  • 14 oz sweetened coconut flakes
  • 1/2 cup powdered sugar
  • 4 tbsp butter softened
  • 2 tbsp corn syrup
For Topping:
  • 20 to 24 almonds raw or toasted
For the Coating:
  • 16 oz chocolate candy coating like Candiquik

Equipment

  • Mixing bowl
  • 9x13-inch baking dish
  • Double boiler or microwave-safe bowl
  • Spatula
  • Parchment paper

Method
 

Directions:
  1. Step 1: Prepare Your Baking Dish - Start by lining a 9x13 inch baking dish with parchment paper.
  2. Step 2: Mix Coconut Mixture - In a mixing bowl, combine the sweetened coconut flakes, powdered sugar, softened butter, and corn syrup. Mix until well combined.
  3. Step 3: Press into Baking Dish - Transfer the coconut mixture into the prepared baking dish and press it down evenly to form a solid layer.
  4. Step 4: Add Almonds - Place the almonds on top of the coconut layer, spacing them evenly.
  5. Step 5: Melt the Chocolate Coating - In a double boiler or microwave-safe bowl, melt the chocolate candy coating until smooth.
  6. Step 6: Coat the Bars - Pour the melted chocolate over the coconut and almond layer, spreading it evenly.
  7. Step 7: Chill Until Set - Place the baking dish in the refrigerator for at least 1 hour or until the chocolate is firm.
  8. Step 8: Cut and Serve - Lift the bars out using the parchment paper, cut into squares or rectangles, and enjoy!

Notes

  • Store in an airtight container at room temperature for up to a week.
  • For longer shelf life, refrigerate for up to two weeks.
  • Freeze for up to three months, wrapping tightly to prevent freezer burn.