Homemade Almond Joy Candy Bars

A stone platter with homemade Almond Joy bars

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Prep: 15 mins
Cook: 5 mins
Chill Time: 75 mins
Total: 95 mins
Servings: 20 servings
Yield: 40 candy bars

Although most candy bars are mass-produced in factories, many of them are simple to make in your own kitchen—including the Almond Joy. Like the original candy bar, this recipe has sweet coconut, toasted almonds, and a silky chocolate candy coating. The end result tastes just like the ones you buy at the store, but without any preservatives. Making candy bars at home will also save you money, especially since you'll be making more than one bar at a time.

The steps to make these sweet treats are pretty simple—as easy as mix and melt, no special tools required—so even if this is your first attempt at making candy bars, you'll end up with a batch of amazing-tasting, almond-coconut delights. The recipe calls for a chocolate candy coating, which is a mixture of chocolate and some kind of fat (the fat creates shine and melt); if you prefer to use chocolate chips, simply add a little bit of shortening to them when melting.

"Soft, coconut filling with crunchy almonds enrobed in a sweet chocolate coating. It's just like a plate full of fun-sized almond joys!" —Melissa Gray

Homemade Almond Joy Candy Bars/Tester Image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 1/2 cup (153 grams) sweetened condensed milk

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon fine salt

  • 2 cups (276 grams) confectioners' sugar

  • 4 cups (396 grams) shredded sweetened coconut

  • 80 whole toasted almonds (about 2/3 cup or 105 grams)

  • 4 cups (679 grams) milk chocolate candy coating or chocolate melts

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make homemade Almond Joy bars

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  2. Line a 9 x 13-inch deep baking pan with foil that extends up and over 2 opposite sides. Spray the foil with cooking spray.

    Line a large rimmed baking sheet with foil as well and set aside.

    Two baking sheets lined with foil, with one sprayed with nonstick cooking spray

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  3. In a large bowl, stir together the sweetened condensed milk, vanilla, and salt.

    A large glass bowl of sweetened condensed milk, vanilla, and salt, being stirred with a silicone spatula

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  4. Gradually add the confectioners' sugar to the condensed milk mixture, stirring until well combined.

    A hand whisking confectioners sugar into the large glass bowl of sweetened condensed milk-vanilla mixture

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  5. Add the coconut to the mixture and stir until well combined. The mixture will be thick.

    A silicone spatula folding shredded coconut into the sugar-condensed milk mixture

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  6. Scrape the coconut mixture into the prepared baking pan and press it into an even, flat layer with your fingers or a spatula.

    A foil-lined baking sheet with an even layer of coconut-condensed milk mixture

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  7. While the candy is still soft, with one long side of the pan facing you and working from the top, leave a 1/2-inch border and press 8 whole almonds (2 almonds per candy bar) into the coconut mixture across the pan at even intervals, about 1 1/3 inches apart. Repeat with the remaining almonds, making sure the almonds are pointing left to right, for 10 lines of almonds total. Freeze until set, about 1 hour.

    A foil-lined baking sheet with an even layer of coconut-condensed milk mixture, with almonds pressed into the top

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  8. Using the foil overhang as handles, pull the coconut mixture out of the pan. Remove and discard the foil and transfer the candy to a cutting board.

    A large cutting board with a slab of coconut bars topped with almonds

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  9. Use a sharp knife to cut the coconut mixture between the almonds into small rectangular bars, containing 2 almonds each, about 40 pieces. Set aside.

    A cutting board with a slab of coconut bars topped with almonds, cut into equal little bars, each topped with two whole almonds

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  10. Place the candy coating in a microwave-safe bowl and microwave it in 30-second intervals, stirring every 30 seconds until the coating is melted and smooth, about 2 minutes. Alternatively, use the double boiler method on your stovetop.

    A large bowl of melted chocolate candy coating

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  11. Using toothpicks, dipping tools, or simply 2 forks, completely immerse each coconut bar in the melted chocolate. Lift it up and let the excess chocolate drip back into the bowl. Drag the bottom against the lip of the bowl to remove any excess chocolate and place each bar on the foil-lined baking sheet. Repeat with the remaining candy bars.

    A large bowl of melted chocolate, with a coconut almond bar being submerged with a spoon. A foil-lined baking rack with chocolate dip coconut bars.

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  12. Place the bars in the refrigerator for at least 15 minutes to set the coating.

    A foil-lined baking sheet with homemade Almond Joy bars

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

  13. Serve your candy at room temperature.

    A plate of stacked homemade Almond Joy bars

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Tips

  • If you are using chocolate chips instead of chocolate melts, for every 6 ounces of chips add about 1 tablespoon of shortening when melting.
  • You can toast almonds in the oven, microwave, or on the stovetop.
  • If you prefer a thicker candy bar, use a smaller baking pan for the coconut mixture.
  • Store the candy bars in an airtight container at room temperature for up to two weeks.

Recipe Variations

  • If you'd like to eliminate the nuts, use this same recipe to make chewy coconut candy bars without any nuts. This would make them similar to Mounds, which uses dark chocolate instead of milk.
  • Alternatively, you can swap out the almonds and use other nuts like pecans, walnuts, or hazelnuts.
  • For those with nut allergies, use pepitas or sunflower seeds.
  • If you want to avoid seeds, legumes, and nuts altogether, but still want some crunch, add a layer of nut-free crunchy granola on top of the coconut.
Nutrition Facts (per serving)
353 Calories
18g Fat
45g Carbs
5g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 353
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 57%
Cholesterol 10mg 3%
Sodium 134mg 6%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 12%
Total Sugars 39g
Protein 5g
Vitamin C 0mg 1%
Calcium 100mg 8%
Iron 1mg 7%
Potassium 248mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)