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This Almond Joy Recipe is a family favorite! They are so delicious and easy to make! My husband likes these better than the actual candy bar.
Featured with this Recipe
Homemade Almond Joys
If you are a fan of the rich chocolate, sweet coconut and crunchy nut of an Almond Joy candy bar, you are about to get a real treat. These Homemade Almond Joy are so incredibly addicting. By far my favorite homemade chocolates, probably because they are one of my favorite candy bars. The coconut filling is spot on with the real thing. You could easily use the same filling to make a mounds bar, just use dark instead of milk chocolate and leave out the almond.
Ingredients in Almond Joy Chocolates
- light corn syrup (such as Karo)
- kosher salt
- large marshmallows – exactly 10 or the consistency is off
- shredded coconut (not flakes) (it’s better if you chop it more finely in a food processor)
- vanilla extract
- roasted almonds
- Ghiradelli semi-sweet chocolate chips
Making Almond Joys At Home
Has anyone noticed how much candy bars have gone up in price lately!? I remember being able to get candy bars for a quarter; and it wasn’t that long ago. These are a great solution and you get a lot for your buck. Not to mention they are delicious and easy no-bake, gluten-free, dairy-free recipe that everyone (including picky kids) will love!
Melting The Chocolate
We suggest melting your chocolate slowly using the “double boiler” method (see in the instructions below). If you are in a hurry and would like to use the microwave, simply put the chocolate in a microwave-safe bowl and microwave in 20 second intervals until melted.
Dipping Tips and Tricks
- If you are making “bar” shapes, allow the formed bars to cool completely in the refrigerator or freezer before dipping. The chocolate will stick to it better and the bar will keep its shape.
- If the chocolate seems too thin after you have melted it, add a TINY bit of oil (¼ teaspoon at a time) and continue melting. You can use coconut oil, canola oil or vegetable oil.
- Our favorite dipping trick is to use a plastic fork. Break off the middle two prongs in the fork and you have the perfect dipper. Because there is less surface area when using a fork, more chocolate will stay on the bars and the excess chocolate will shake off easier (see picture below)
- Place chocolate on a lined baking sheet or tray to cool.
- Let the chocolate set up at room temperature.
Frequently Asked Questions
When making homemade Almond Joys, you just want to use a good melting chocolate. This can really be anything you have on hand from semi-sweet chocolate to dark chocolate. Milk chocolate doesn’t set great and we wouldn’t recommend it when making candy bars. Chocolate chips, chocolate melts, or even bar chocolate (such as Hersheys) work great for melting.
No, for our recipe we do not, we use corn syrup.
For storage, keep them in an airtight container. They can be left at room temperature or in the refrigerator.
You can easily sub the almonds out for Pecans or Walnuts.
The British version is Bounty, they come in milk chocolate and dark chocolate but do not have almonds. Similar to Mounds Candy Bars.
More Chocolate Candy Recipes
Now that we’ve got you thinking about candy in all its homemade goodness, check out some of these other candy-inspired dishes.
How to Make a Homemade Almond Joy
Almond Joy Recipe
- 1/2 cup light corn syrup (such as Karo)
- 1/4 teaspoon salt
- 10 large marshmallows exactly 10 or the consistency is off
- 2 cups shredded coconut (not flakes) (it's better if you chop it more finely in a food processor)
- 1/2 teaspoons vanilla
- roasted almonds
- 1 bag Ghiradelli semi-sweet chocolate chips (they are worth the extra money)
- In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt. Stir until marshmallows are melted.
- Continue to stir over heat for an additional minute.
- Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
- In the meantime, melt the chocolate chips. I like to do the double boiled method by putting them in a metal bowl and placing the bowl over a pot of boiling water.
- Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls or ovals.
- Press an almond into the top of each coconut mound.
- Dip each one in chocolate then let cool on a chilled marble slab, parchment paper, or on wax paper over a chilled cookie sheet.
For Homemade Mounds:Omit the almond and use dark chocolate chips.
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