I’m still in quick & easy candy making mode this week! Here’s another classic candy bar that is SO easy to make at home and SO delicious when made from scratch. If you’re not a nut lover, you can just as easily turn this into a Mounds Bar. As the jingle goes, “Almond Joy’s got nuts, Mounds don’t. Sometimes you feel like a nut, sometimes you don’t”. Personally, I love almonds in about anything!
The recipe calls for roasted almonds. You don’t have to buy anything special at the grocery. Just put the nuts in a single layer in a small skillet. Turn your stove on a low medium heat. Keep a close eye on them and stir often to prevent burning. Before long you’ll get that roasted nutty smell and they’ll just start to turn a little brown. It takes around 10 minutes total. At that point, they’re roasted almonds and ready to eat!
So there you go! Chocolate, nuts, coconut, sweetened condensed milk. Mmm…Mmm…good!,
- 1 1/4 cup shredded coconut
- 1/4 cup condensed milk
- 1/2 teaspoon vanilla
- 24-30 roasted almonds
- 2 cups chocolate chips, or the chocolate of your choice
- Small cupcake liners, about 1″ in size
Here’s what they look like without the top chocolate layer.
Stir together coconut, condensed milk and vanilla. It should be sticky and hold it’s shape when pressed together.
Melt the chocolate in a glass bowl over a pan of water, or in the microwave until smooth and creamy.
Drizzle 1 teaspoon of chocolate into the bottom of each cup.
Add 1 teaspoon of the coconut mixture.
Press on the coconut slightly to make the chocolate slide up the sides of the liner.
Top the coconut with an almond and then pour a teaspoon of chocolate on top.
Chill in the refrigerator until ready to eat.
Store in the refrigerator for up to a week or in the freezer for a couple of months.
Adapted from site: www.barefeetinthekitchen.com