Description

Delight in these homemade Almond Joy Bars that perfectly blend creamy coconut filling with crunchy almonds, all enrobed in a smooth milk chocolate coating. These no-bake, freezer-set treats combine a luscious cream cheese and coconut mixture with a sweet chocolate dip, making for an irresistible candy bar experience.

Ingredients

Scale

Filling 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, plus more for dusting/shaping candies
1 cup sweetened shredded coconut
60 whole almonds

Chocolate Coating

23 ounces milk chocolate chips, divided if working slowly
2 tablespoons shortening (such as Crisco), divided if working slowly

Instructions

Cream the base mixture: In a medium mixing bowl, use a handheld mixer or stand mixer fitted with a paddle attachment on medium speed to combine the softened cream cheese, salted butter, and coconut extract until the mixture is smooth and creamy.
Add powdered sugar: Beat in 2 cups of powdered sugar until fully incorporated. Then add the remaining 2 cups and beat again until the entire amount of powdered sugar is thoroughly blended, resulting in a very thick mixture.
Mix in shredded coconut: Stir the sweetened shredded coconut into the cream cheese mixture evenly until fully incorporated to add texture and flavor.
Chill the filling: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up the mixture for easier shaping.
Shape the bars: Line a large rimmed baking sheet with parchment paper. Using a 1½-inch cookie scoop, portion out full (not heaping) balls of the filling. Shape each ball into an oval approximately 1½ inches by 2¼ inches. Use powdered sugar on your hands or the mixture if it feels too sticky to handle.
Add almonds: Arrange the shaped bars on the parchment-lined baking sheet and place two whole almonds on top of each bar, gently pressing them in.
Freeze to firm up: Place the tray in the freezer for at least 1 hour so the bars become very firm and ready for dipping.
Melt the chocolate: In a microwave-safe bowl, combine the milk chocolate chips and shortening. Heat in 30-second intervals, stirring well between each until the chocolate is completely melted and smooth. Alternatively, follow your microwave’s melt instructions.
Dip bars in chocolate: Remove one frozen bar at a time and dip it into the melted chocolate, using a spoon to coat the top thoroughly. Ensure the bar is fully covered with chocolate.
Drain excess chocolate: Using a large dinner fork, lift each chocolate-coated bar from the bowl. Tap the fork on the side of the bowl to let excess chocolate drip back in for a clean finish.
Place bars to set: Transfer each dipped bar back onto the parchment paper. Use a toothpick if needed to carefully remove the bar from the fork to preserve the neat chocolate coating.
Refrigerate to set chocolate: Chill the tray of chocolate-coated bars in the refrigerator for about 15 minutes until the chocolate hardens.
Serve or store: Once set, place the Almond Joy bars on a serving plate or store them in an airtight container for later enjoyment.

Notes

To prevent sticky hands when shaping, lightly dust your hands or the mixture with powdered sugar.
Use shortening in the chocolate to achieve a smooth, glossy finish and easier dipping.
Bars must be frozen firm before dipping to ensure clean chocolate coating and shape retention.
Store bars in an airtight container in the refrigerator to maintain freshness and texture.
You can substitute coconut extract with vanilla extract if unavailable, but coconut extract gives the authentic flavor.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Almond Joy bars, coconut candy bars, homemade candy, no-bake treats, chocolate coconut bars, cream cheese desserts