Whenever I see an Almond Joy Candy Bar I think of my dad. For as long as I can remember it has been his all-time favorite candy bar. So when I came across a recipe for the candy bars, I decided to make Homemade Almond Joy Bites instead. I love how they turned out. I think my dad will approve too. In fact, I called him last night to tell him to make sure he checked these out today. When we talked, he told me that when he was a little boy he used to buy them for 5 cents, out of the nickle & dime candy bins, from the old country store.
We’re talking about a creamy coconut filling topped with an almond and dipped in chocolate. Delicious! These Homemade Almond Joy Bites are addicting. And, they are my new favorite way to eat coconut. The coconut filling tastes just like the candy bars. Believe me…Ahem!…I’ve tasted enough to know. These little bites really do taste incredible.
I can’t help but think the name of these candy bars must have significant meaning. Apparently, there is someone else out that who agrees that there is pure JOY in every bite.
Sometimes you feel like a nut…sometimes you don’t! If you don’t like almonds just leave them off, and you’ll have homemade Mound bites. I’m not sure what to tell you if you don’t like coconut, except that you really should try these. You may just change your mind after you pop one of these in your mouth. I used Ghirardelli chocolate chips for dipping. They’re a little more expensive, but worth it.
I’m sure we can all agree that the days of nickel and dime candy are long gone. Have y’all noticed the prices of candy bars lately? They sure aren’t 5 cents anymore. Some good news…these were made with only six ingredients I already had in the panty. There was no special trip to the store and no extra spending for ingredients I didn’t already have. The best part is – Homemade Almond Joy Bites are easy to make and very tasty.
- ½ cup light Karo syrup
- 12 large marshmallows
- 4 cups coconut
- 1 teaspoon vanilla
- 40 whole almonds, give or take
- 12 ounces semi-sweet chocolate chips
- Melt the Karo syrup and marshmallows over medium heat until melted. Add the coconut and vanilla.
- Cool in the refrigerator for 2 hours.
- Shape into ¾ inch balls and top with an almond.
- Melt chocolate in a double broiler.
- Dip the balls in chocolate and place on chilled cookie sheet lined with wax paper.
I used a chilled cookie rack placed on a chilled cookie sheet lined with wax paper.
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