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Homemade Almond Joy Candy Bars

Want to learn how to make your own, better than the original, homemade almond joy candy bars? Stick close, this recipe will become one of your favorites!


The inside of these homemade coconut nut candy bars are creamy and coco-nutty with the undeniable taste of an Almond Joy bar.

Then they are enrobed in a coating of deep dark chocolate, sinful and yet full of antioxidants.  

Then, I gilded the lily (who me?) by giving them yet another layer of chopped nuts (I’m a nut for a nut) by sitting them atop a layer of chopped toasted nuts!


Chocolate Dipped Almond Coconut Bars Recipe

Makes 20  candy bars

1 1/2 cups whole almonds, toasted and divided, save 40 for topping and chop the rest
2 cups sweetened shredded coconut – toasted
2 cups powdered sugar, sifted
5-6 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract
4 cups high-quality semi-sweet chocolate chips
2 tablespoons cocoa powder
2 cups chopped pecans – toasted

-Preheat your oven to 350 degrees.
-Prepare a baking sheet by covering with aluminum foil or a parchment paper sheet.
-Spread the whole almonds on half the baking sheet and the shredded coconut on the other half.
-Bake (toast) the nuts and coconut in the oven for 15 minutes (stirring occasionally), until lightly toasted.
-Remove and cool.
-In a medium-size bowl using a wooden spoon, stir the sifted powdered sugar and the heavy cream together to form a thick paste.
-Stir in the toasted coconut, the vanilla extract, and salt to combine well.
-Line another baking sheet with parchment paper.
-Shape the coconut mixture into 2″ logs (roll them first into balls, using approximately 1 tablespoon of the mixture, and from there shape them into logs).
-Top each log with 2 whole almonds each, making sure to press each almond gently yet firmly into the coconut mixture.
-Place the logs into the freezer for at least 30 minutes (longer is fine too), to harden.
-Chop the remaining toasted almonds.
-In a dry saute pan, over medium heat, toast the chopped toasted almonds and pecans. Stirring frequently. **Keep an eye on these as they can burn easily**. Once you can start to smell them, they’re done.
-Place the toasted nuts in a single layer on a parchment-lined baking sheet.
-In a medium-size microwave-safe bowl, add the semi-sweet chocolate chips and microwave at 50% power at 30-second intervals, stirring between each interval.  **NOTE – make sure that no water gets into the chocolate mixture at this point as it will seize and harden the chocolate, making it completely unusable**). Stir and continue microwaving, at low temperature, until all the chocolate is completely melted and loose.
-Remove the coconut candy from the freezer and using a few forks (or BBQ fork), drop the coconut candy in the melted chocolate, turning to completely cover.
-Allow the excess chocolate to drip off and lay the candy bars atop the chopped nuts on the baking sheet.
-Continue the process with the remaining candy bars.
-Allow them to cool and dry completely.
-Using the remaining liquid chocolate and a fork, drizzle and squiggle some of the liquid chocolate over the hardened dry candy and then sprinkle the wet chocolate with a sifting of the cocoa powder.
-Return the candy to the fridge or freezer to firm up and until ready to serve.

For a photographic tour of this entire recipe, scroll below:

Chocolate Dipped Almond Coconut Bars Recipe

This is a candy bar that Charlie, of “Charlie And The Chocolate Factory” would be proud to claim as his own.

For other wonderful movie-inspired recipes from #SundaySupper participants, check out their delicious and creative links below:

Ready, Set, ACTION…..

Until we eat again,

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

Deviled Guacamole Eggs
Guilt-Free Onion Rings

Alaiyo Kiasi

Wednesday 17th of April 2013

I agree with Conni that your candies look amazing, and thanks for the careful photographing of the process, and with such beautiful results. Great movie-food connection!


Tuesday 16th of April 2013

I'm a nut for a nut too and these almond joy bars with the extra nuts would not last long around me! Love how you always add your own special additions to recipes.

Conni Dahl Smith

Tuesday 16th of April 2013

Okay, first, these candies look amazing! I love chocolate, and coconut and nuts... this is just goodness wrapped in goodness! But the movie? The original Willy Wonka gave me nightmares. I remember watching in in bed with my mom in her room when I was 4 or 5 years old. The new version? Oh my! It was good, but man was Johnny Depp disturbingly creepy! He's such a good actor :)

Laura Dembowski

Monday 15th of April 2013

I so want that book. Nothing makes me happier than homemade candy! Yours looks delicious!

Renee Goerger

Tuesday 16th of April 2013

I highly recommend the cookbook Laura. I have several recipes marked to make in the not too distant future. If you love homemade candy, this is the book for you.Thanks for the visit and the comment.Renee - Kudos Kitchen

Shelby | Diabetic Foodie

Monday 15th of April 2013

My mom doesn't like coconut, so I didn't eat much of it growing up. Now I love it. Your bars look heavenly!

Renee Goerger

Tuesday 16th of April 2013

People either love coconut or hate it. There is usually no gray area. I happen to love it. My husband hates it. Oh well, too bad for him this time. LOLThanks for the visit and the comment. Much appreciated.Renee - Kudos Kitchen