Introduction

Almond Joy Bars offer a delightful homemade twist on the classic candy. With a creamy coconut and cream cheese center, topped with whole almonds and coated in rich chocolate, these bars are irresistible and easy to make.

The image shows a stack of chocolate-covered candies with two pieces cut open on top, revealing their inside layers. Each candy has a smooth, shiny dark brown outer layer of chocolate. Inside, there is a thick, white creamy filling that looks soft and slightly crumbly. Each piece also has a whole almond embedded in the chocolate shell near the top. The candies rest on a white marbled surface, with a few whole almonds scattered nearby. The background is blurred but shows a blue and white package. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese (softened to room temperature)
2 tablespoons salted butter (softened to room temperature)

1 teaspoon coconut extract
4 cups powdered sugar (sifted, plus more for dusting/shaping candies)

1 cup sweetened shredded coconut
60 whole almonds

3 cups semi-sweet chocolate chips (divided)
4.5 tablespoons vegetable oil (divided; Crisco recommended)

Instructions

Step 1: In a medium mixing bowl, use a handheld mixer or stand mixer on medium speed to cream together the softened cream cheese, salted butter, and coconut extract until smooth.

Step 2: Beat in 2 cups of the sifted powdered sugar until fully incorporated. Add the remaining 2 cups and beat again until the mixture is smooth and very thick.
Step 3: Stir the sweetened shredded coconut into the cream cheese mixture until evenly combined.
Step 4: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.

Step 5: Line two 9×13 rimmed baking sheets with parchment paper. Using a 1½-inch cookie scoop, scoop out balls of filling and shape each into a 1½-inch by 2¼-inch oval. Lightly dust hands or filling with powdered sugar if sticky.
Step 6: Place the shaped bars onto the parchment-lined trays. Top each bar with two whole almonds.
Step 7: Freeze the bars for 1-2 hours until very firm to help them hold up during dipping.

Step 8: Melt the chocolate by combining half the semi-sweet chocolate chips and half the vegetable oil in a microwave-safe bowl. Heat in 30-second increments, stirring between, until smooth.
Step 9: Dip one frozen bar at a time into the melted chocolate, using a spoon to coat the top completely.
Step 10: Lift the coated bars out with a large fork, tapping the bowl to let excess chocolate drip off.

Step 11: Place the dipped bars back on the parchment paper. Use a toothpick to carefully remove bars from the fork if needed to keep the chocolate smooth.
Step 12: Refrigerate the trays for 15-30 minutes until the chocolate sets. Once firm, transfer the bars to a serving plate or storage container.

Tips & Variations

Use a cookie scoop for uniform bar sizes, making shaping and dipping easier.

Try adding a pinch of sea salt on top before dipping to enhance the chocolate flavor.
For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
Use dark chocolate in place of semi-sweet for a richer, less sweet coating.

Storage

Store Almond Joy Bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. To reheat, allow bars to come to room temperature before serving to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be prepared and frozen before dipping or after dipping. Just keep them frozen until ready to enjoy for best freshness.

What if I don’t have coconut extract?

You can substitute vanilla extract, but the coconut flavor will be milder. Adding a little extra shredded coconut can help boost the coconut taste.