Homemade Almond Joy Recipe

5 from 39 votes
95 Comments

This post may contain affiliate links. See our disclosure policy.

This Almond Joy Recipe is a family favorite! They are so delicious and easy to make! My husband likes these better than the actual candy bar.

Plate with four Homemade Almond Joys surrounded by Almond Joys.
Featured with this Recipe
  1. Homemade Almond Joys
  2. Ingredients in Almond Joy Chocolates
  3. Making Almond Joys At Home
  4. Melting The Chocolate
  5. Dipping Tips and Tricks
  6. Frequently Asked Questions
  7. More Chocolate Candy Recipes
  8. How to Make a Homemade Almond Joy
  9. Almond Joy Recipe Recipe

Homemade Almond Joys

If you are a fan of Almond Joy candy bars, you are about to get a real treat! These Homemade Almond Joys are so incredibly addicting! With creamy chocolate, sweet coconut, and crunchy almonds, this is by far my favorite homemade chocolate, and also one of my favorite candy bars. The coconut filling is spot-on with the real thing. You could easily use the same filling to make a mounds bar – just use dark instead of milk chocolate and leave out the almond. Voila!

Almond Joys on a cutting board and one cut in half.


WANT TO SAVE THIS RECIPE?

We'll send it to your inbox
Plus great new recipes every week!

    We won't send you spam. Unsubscribe at any time.

    Ingredients in Almond Joy Chocolates

    • light corn syrup (such as Karo)
    • kosher salt
    • large marshmallows – exactly 10 or the consistency is off
    • shredded coconut (not flakes) (it’s better if you chop it more finely in a food processor)
    • vanilla extract
    • roasted almonds
    • Ghiradelli semi-sweet chocolate chips 
    Ingredients for Homemade Almond Joys including semi-sweet chocolate chips, coconut, Caro syrup, almonds, large marshmallows, salt and vanilla.

    Making Almond Joys At Home

    Has anyone noticed how much candy bars have gone up in price lately!? I remember being able to get candy bars for a quarter; and it wasn’t that long ago (cue the age jokes)! These are a great alternative to buying them at the store, and you get a lot for your buck. Not to mention this is a delicious and easy no-bake, gluten-free, dairy-free recipe that everyone (including picky kids) will love!

    Candy box of Homemade Almond Joys next to other Almond Joys.

    Melting The Chocolate

    We suggest melting your chocolate slowly using the “double boiler” method (see in the instructions below). If you are in a hurry and would like to use the microwave, simply put the chocolate in a microwave-safe bowl and microwave in 20 second intervals (stirring between each interval) until melted.

    Dipping Tips and Tricks

    • If you are making “bar” shapes, allow the formed bars to cool completely in the refrigerator or freezer before dipping. The chocolate will stick to it better and the bar will keep its shape. 
    • If the chocolate seems too thin after you have melted it, add a TINY bit of oil (¼ teaspoon at a time) and continue melting. You can use coconut oil, canola oil or vegetable oil. 
    • Our favorite dipping trick is to use a plastic fork. Break off the middle two prongs in the fork and you have the perfect dipper. Because there is less surface area when using a fork, more chocolate will stay on the bars and the excess chocolate will shake off easier (see picture below)
    • Place chocolate on a lined baking sheet or tray to cool.
    • Let the chocolate set up at room temperature.
    Fork holding a coconut oval ball with an almond on top hovering over a bowl of melted chocolate.

    Frequently Asked Questions

    What chocolate Is best?

    When making homemade Almond Joys, I suggest using a good melting chocolate. This can really be anything you have on hand from semi-sweet chocolate to dark chocolate. Milk chocolate doesn’t set as good and we wouldn’t recommend it when making candy bars. Chocolate chips, chocolate melts, or even bar chocolate (such as Hersheys) work great for melting. 

    Do you use sweetened condensed milk in homemade Almond Joy bars?

    Nope – in this recipe, we use corn syrup.

    How do I store homemade Almond Joys?

    For storage, keep them in an airtight container. They can be left at room temperature or in the refrigerator.

    What is the British version of Almond Joy?

    The British version is called “Bounty.” It comes in milk chocolate and dark chocolate varieties, but does not contain almonds. It is similar to a Mounds candy bars.

    Hand holding a Homemade Almond Joy.

    More Chocolate Candy Recipes

    If chocolate candy isn’t the definition of sweet, indulgent deliciousness, I don’t know what is! Satisfy your sweet tooth with these other chocolate candy dishes:
    Chocolate Truffles
    Homemade Reese’s Peanut Butter Cups
    Hershy Kiss Pretzels
    Chocolate Dipped Pretzel Rods
    Turtle Chocolate Candy
    Christmas Crack Candy

    How to Make a Homemade Almond Joy

    Almond Joys on a cutting board and one cut in half.

    Almond Joy Recipe

    5 from 39 votes
    This Almond Joy Recipe is a family favorite! They are so delicious and easy to make! My husband likes these better than the actual candy bar.
    Prep Time 10 minutes
    Cook Time 15 minutes
    Cooling Time 40 minutes
    Total Time 1 hour 5 minutes
    Course candy, Dessert
    Cuisine American
    Servings 12

    Video

    Ingredients

    • ½ cup light corn syrup
    • ¼ teaspoon salt
    • 10 large marshmallows
    • 2 cups sweetened shredded coconut
    • ½ teaspoons vanilla extract
    • 1 (12-ounce) bag Ghirardelli semisweet chocolate chips
    • roasted almonds to press in the top (about 12)
    Prevent your screen from going dark

    Instructions

    • Either cover a baking sheet with parchment or waxed paper or use a marble slab. Place your prepared tray in the fridge to chill while you prepare Almond Joys.
    • In a heavy-bottom saucepan over medium heat, combine corn syrup, salt, and marshmallows.
    • Stir until the marshmallows are melted, then continue to stir for an additional minute. Remove from stove.
    • Add coconut and vanilla. Stir well and transfer to a bowl. Chill in the fridge for 40 minutes. The mixture needs to get cool enough that it can be rolled into balls.
    • In the meantime, close to when you're ready to make the balls, melt the chocolate chips. You can do this in the microwave or in a double boiler. To use a double boiler, boil water in a pot, then rest a metal bowl over the top. Place the chocolate chips in the metal bowl. Stir until the chocolate is melted and smooth. To melt in the microwave, microwave the chocolate in 10-second increments, stirring in between, until melted and smooth.
    • Pull out the chilled tray and coconut mixture. Roll the coconut mixture into small balls or ovals.
    • Press an almond into the top of each coconut mound.
    • Dip each one in chocolate, then let cool on the chilled tray.

    Notes

    • The ingredients have to be precise. If you don’t use exactly 10 large marshmallows, the consistency is off. Also, make sure you’re using shredded coconut, not flakes. The shredded coconut is even better if you chop it more finely in a food processor. And for the chocolate chips, the Ghirardelli brand is worth the extra money. 
    • To turn these into homemade Mounds, omit the almonds and use dark chocolate chips in place of the semisweet ones. 

    Nutrition Information

    Love this recipe?

    We want to hear from you! Please leave a review.

    Rate and Review



    WANT TO SAVE THIS RECIPE?

    We'll send it to your inbox
    Plus great new recipes every week!

      We won't send you spam. Unsubscribe at any time.

      Share This With the World

      PinYummly

      About the author

      Emily Walker

      Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

      EDUCATION
      Southern Utah University and Ricks College

      COOKBOOKS
      Co-Author of Favorite Family Recipes 3 Cookbooks:
      Favorite Family Recipes
      A Year of Favorites
      and Most Requested Copycat Dishes

      SOCIAL MEDIA
      Facebook: https://www.facebook.com/emskwalker
      Instagram: https://www.instagram.com/emswalker08/
      Pinterest: https://www.pinterest.com/emswalker/

      More about Emily Walker
      5 from 39 votes (5 ratings without comment)

      Leave a comment

      Your email address will not be published. Required fields are marked *

      How many stars would you give this recipe?




      Comments

      1. 5 stars
        flavor was great, but very messy to make. the coconut mixture was cool enough to roll but when I put one in the chocolate it started to fall apart, so I spooned the chocolate on top, refrigerated until chocolate was hard, flipped them over and added more chocolate and refrigerated until hard. I followed instructions as written. I do agree they taste better then the real thing. I will be making these again and again.

      2. 5 stars
        flavor was great, but very messy to make. the coconut mixture was cool enough to roll but when I put one in the chocolate it started to fall apart, so I spooned the chocolate on top, refrigerated until chocolate was hard, flipped them over and added more chocolate and refrigerated until hard. I followed instructions as written. I do agree they taste better then the real thing. I will be making these again and again. any suggestions would be helpful?

        1. Maybe try chopping the coconut finer? If the flakes are too large they can fall apart easier. You want more surface area for the liquid to stick to.

          1. 5 stars
            made again and they came out great. I think the first time I made I did not let the filling get cold enough, although they were still great…..but even better this time. these are a keeper. if I can rate them more then 5 stars I would.