Bars and BrowniesDessertsSweets
written by Vera Z.September 24, 2017
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Jump to Recipe·Print Recipe·4.7 from 3 reviews
These Homemade Chocolate Coconut Candy Bars are a quick and easy no-bake dessert with only 4 ingredients! This is the best sweet treat I’ve ever tried and the recipe is so simple. A tasty homemade version of Almond Joy candy bars!
Homemade Chocolate Coconut Candy Bars
Believe it or not, for this simple recipe you need just 4 ingredients: sweetened condensed milk, coconut, almond and milk chocolate. Moreover, it’s ridiculously easy to make! But believe me, these copycat Homemade Almond Joy Candy Bars taste out-of-this-world GOOD!!!
Since Halloween is just around the corner, I suggest you to try these delicious homemade candy bars.
Whether you’ll have a Halloween party at your home or just prepare sweet treats for “Trick-or-treating” these homemade candies will be a huge hit. Kids love candies and these Homemade Almond Joy Candy Bars would be delicious treat for kids from your neighborhood. Just pack each bar in some festive bag and you are ready for trick or treat on Halloween.
After all, this recipe for Homemade Almond Joy Candy Bars is ridiculously easy and simple to make so don’t wait for the holidays. You can make it just for yourself on any regular day. When you try this homemade stuff, you’ll never again want to buy candy bars. And why would you when you can make it at home anytime.
Also, I’m sure that these Homemade Almond Joy Candy Bars will knock you off your feet. Sweet and gooey filling coated with thick layer of milk chocolate, plus crunchy roasted almond on top…Sounds amazing, right?!
When you make your own candy bars you can adapt it to your own taste. For this recipe, I used unsweetened shredded coconut, because sweetened condensed milk and milk chocolate make it sweet enough for my taste. But if you have a sweet tooth, you can add some sweetened coconut. Also, if you want to cut down the sweetness use dark chocolate instead of milk chocolate.
I won’t change anything in this recipe, because I was really satisfied with the result. As I said previously, these Homemade Almond Joy Candy Bars are the best sweet treat I’ve ever tried.
More Copycat Candy Recipes
Homemade Reese’s Eggs
Homemade Peppermint Patties
Chocolate Turtle Clusters
Homemade Chocolate Coconut Candy Bars
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
Prep Time: 1 hour- Total Time: 1 hour
- Yield: 18 candy bars 1x
- Category: Dessert
- Method: Freezer
- Cuisine: American
Prep Time:
Yield:
Category:
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Cuisine:Print Recipe
Description
These Homemade Chocolate Coconut Candy Bars are a quick and easy no-bake dessert with only 4 ingredients! This is the best sweet treat I’ve ever tried and the recipe is so simple. A tasty homemade version of Almond Joy candy bars!
Ingredients
- 1 (14 oz.) can sweetened condensed milk
- aproximately 3 cups unsweetened shredded coconut
- Roasted almonds (I made 18 bars and use 36 almonds)
- 14–16 oz. milk baking chocolate bars-chopped
Instructions
- Line 8×8 dish with baking paper or aluminum foil leaving an overhand on each side, spray with nonstick spray, set aside.
- Stir together sweetened condensed milk and shredded coconut until evenly combined. Start with 1 can sweetened condensed milk and 2 cups of shredded coconut. Stir it well, if it’s too thin, gradually add more coconut until it’s thick, but not too dry. It will be a little sticky but should hold together in a shape when you squeeze it with your hand.
- Spread the mixture in prepared dish. The mixture is thick and sticky, so the easiest way to spread it into an even layer is to wet your hands with water and press the mixture with your palms, or use a wet spatula. Try to create an even layer and smooth the top as much as you can.
- Arrange roasted almonds on top and gently press with your palms to stick to the mixture. I made 18 bars from 8×8 inch dish, so I place 36 almonds on top (6 rows lengthwise and 6 rows crosswise; 2 per each bar). You can make smaller or larger bars, up to your taste.
- Place in the freezer for 15-20 minutes to firm. Transfer firmed mixture together with baking paper to cutting board. Cut the bars and separate them. Gently press with your fingers to make round shape on the edges. Place back in the freezer to harden completely, about 30 minutes.
- When the bars are firm, melt chopped milk chocolate. Line a tray with parchment paper, set aside.
- Take a few bars at the time from the freezer, so the rest won’t soften before you manage to cover the with chocolate. Using a fork dip each bar in melted chocolate to cover completely, tap the fork on the edge of the bowl to drip the excess of chocolate and transfer chocolate covered bar onto parchment paper lined tray.
- Place chocolate covered bars in the fridge or freezer until the chocolate has set.
Notes
The amount of coconut might wary depending on brand of sweetened condensed milk and coconut that you use for this recipe!!! Some brand of condensed milk has thicker consistency and different brand of shredded coconut has different texture and moisture!!!
almondchocolatecoconut
Vera Z.
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25 comments
Stephanie FosterSeptember 24, 2017 - 6:34 pm
These look so good, although I like Mounds better and would simply skip the almonds. The only other problem is that my kids hate coconut… wait… that means more for me!
Reply
CarmenTorrijosSorianoGalangSeptember 27, 2017 - 6:47 am
<3 likes this Homemade Almond Joy Candy Bar to make thank you for the good recipes <3 *
Reply
Vera ZecevicSeptember 29, 2017 - 7:21 pm
Thanks Carmen 🙂
Reply
Kathy GraykowskiSeptember 28, 2017 - 3:36 pm
One of my favorite candy bars, will be making these.
Reply
Vera ZecevicSeptember 29, 2017 - 7:19 pm
Thanks Kathy 🙂
Reply
Hershey’s Chocolate Cheesecake Cake - OMG Chocolate DessertsFebruary 5, 2018 - 7:04 pm
[…] meantime, there wasTriple Chocolate Mousse Cake Minis, Reese’s Peanut Butter Christmas Trees, Homemade Almond Joy Candy Barsand so on. But not even one decadent chocolate cake for true chocolate […]
Reply
sandy halliburtonMarch 4, 2018 - 10:27 pm
no nutritional info? need carb and fiber content please!
Reply
MariMay 14, 2019 - 2:36 pm
Search for items needed it would vary
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IzzyNovember 6, 2018 - 11:31 am
My husband loves them and can’t wait until I make more
Reply
Jessica PDecember 4, 2018 - 12:05 pm
Can these be kept in freezer til ready to eat for a couple weeks? I like to bake a lot at Christmas and like to start early. Thanks! I can’t wait to make these. Almond Joys are my family’s fave!
Reply
LorettaDecember 7, 2018 - 9:15 pm
Your recipe for Chocolate Coconut Candy Bars sounds delicious, but I would like to know if it’s necessary to refrigerate them.
Reply
Vera Z.December 8, 2018 - 1:30 pm
Hi Loretta, you can bring them to room temperature before serving.
Reply
Anne M VolpeDecember 15, 2018 - 3:52 pm
Do they have to be stored in the refrigerator? They look delicious?
Reply
PattySeptember 3, 2019 - 3:00 pm
Hi Vera! These were good, but the recipe was a little sloppy. How did you get your coconut shape to look so perfect ?
Reply
abbiJanuary 18, 2020 - 8:17 pm
does it have to be condensed milk or can it be evaporated milk
Reply
Mary T FiamingoNovember 17, 2019 - 4:28 pm
If I use dark chocolate baking chips, should I use sweetened or unsweetened? Or just stick with a dark chocolate candy bar?
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Sally QuintoDecember 23, 2019 - 9:31 pm
Love Mounds and Almond Joys, in the top tier of “candy bars” for me! I now have an excess of extra coconut, and condensed milk, and baking chocolate, from other recipes, and now you are here to save the day! Mary T. Fiamingo I found in last week’s chocolate making mess (my first attempt ever) — use the chocolate that you like to eat! I find baking chips don’t taste good on their own, better for chocolate chip cookies. But if you can find a brand of baking chocolate in BAR form that tastes good, use that. Buy a few and do a taste test! I bought two, started making my goodies last week, and found I wasted ingredients by using a chocolate I found I didn’t like. What I made last week: 100% dark chocolate cups with California Golden Raisins and salted pistachios, AND, Black Mission Figs dipped in 100% Dark Chocolate. I found the fruits were sweet enough that I didn’t want the chocolate sweetened, and the final flavor was vary good . First I tried with Bittersweet Chocolate, and they were awful and I threw away the entire batch. I think coconut with milk add plenty sugar, don’t need any more sweet. Think Almond Joy, they use dark chocolate.
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Sally QuintoDecember 23, 2019 - 9:33 pm
Haven’t made these yet. BUT thinking of using little mini muffin pans, and lining them with parchment paper mini muffin cup liners, and putting a scoop of the coconut mixture into the muffin cups, and then going from there. Same way, use a spoon or fork to dip my scoops of coconut into the chocolate. Then no messy cutting and dividing. Just easier for me, but perhaps not as neat at the end!
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jOceLIn VESJanuary 4, 2020 - 7:48 am
Replaced the almonds with olives. always loved them separately and wanted to try them together and let me just say, i was missing out this whole time. the olives(!) with the coconut(!) AND the chocolate(!!) frankly, could not get enough. ate two batches in a flash. hungry for more. <3
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KathrynApril 13, 2020 - 1:33 am
Made these today and they were delicious! Definitely way better than the store bought candy bar.
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LarryJanuary 30, 2022 - 12:17 am
I made these following the recipe but the chocolate was so thick that dipping was not possible. How can I thin the chocolate dip so that I can dip the entire coconut bar into the misture?
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KellieDecember 21, 2022 - 4:37 pm
I have made these around Christmas for the last several years and they are perfect. I use sweetened condensed coconut milk which I think makes them even better. Perfect everytime.
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