Almond Joy Bars

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: shredded coconut

Unsweetened coconut reduces sugar content.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a dairy-free option.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often less expensive.

milk chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate coating

Chocolate coating is a more affordable option.

Take 1/2 cup of sweetened condensed milk and put it in a bowl.

Add 1 teaspoon of vanilla extract and 1/4 teaspoon of salt to the bowl.

Whisk the mixture together quickly.

Slowly add in 2 cups of powdered sugar, a little at a time, to avoid a mess.

Mix until the mixture is thick, resembling frosting.

Add 4 cups of sweetened coconut flakes to the mixture, mixing until combined.

Switch to a wooden spoon to mix due to the thickness.

Line a 9x9 cake pan with parchment paper, leaving tabs for easy removal.

Spread the coconut mixture into the lined pan and press it down evenly using a wooden spoon and your hands.

Add almonds, starting about a half inch from the border, pressing them down into the coconut mixture.

Place the pan in the freezer for at least 1 hour to let the mixture set solid.

Once frozen, remove the bars from the pan using the parchment paper tabs.

Cut the bars along the lines made by the almonds with a sharp knife.

Place the cut bars on a silicone mat and return them to the freezer.

Melt dark chocolate candy wafers in a small deep bowl in the microwave, heating in 30-second intervals until completely melted.

Dip each frozen candy bar into the melted chocolate, allowing excess chocolate to drip off before placing them on a plate.

If the bars get too soft, reheat the chocolate or refreeze the bars as needed.

Refrigerate the chocolate-covered bars for at least 15 minutes to set the chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens