Almond Joy Candy (Slow cooker or Stovetop) – an easy 4 ingredient homemade version of the popular candy bars. Best of all, this recipe is loaded with almonds, coconut, chocolate and Almond Bark. Plus recipe video.
There’s just something about the chocolate, coconut and almond combo that is hard to resist.
HOW TO MAKE THESE SLOW COOKER ALMOND JOY CANDY – SUPER easy to make with just FOUR ingredients:
- Almond Bark Chocolate Bar – (<— this is the one I use) 1 half broken into squares and the other coarsely chopped
- Chocolate Chips (I like dark chocolate but you can use half dark and half semi-sweet)
- Finely Shredded Coconut (I used unsweetened)
- Almonds (I like using sliced)
Coat your slow cooker with coconut oil or non-stick cooking spray. This prevents chocolate from sticking and easily scorching.
This is the almond bark I use – Almond bark is usually located in the baking aisle with the rest of the baking chocolate at your grocery store.
Almond bark is essential to help the candy not seize or burn – I have not tested this with any other chocolate.
Add the ingredients to your slow cooker in the order they’re listed in and cook on LOW for 40 minutes – 1.5 hours and stir every 20 minutes, until completely melted. (mine was completely melted at 45 minutes with my KitchenAid Slow cooker and 1 hour with my Hamilton Beach Slow Cooker)
**Every single slow cooker heats at a different level so make sure you watch the chocolate and do not overcook.
Add the chopped almond bark AFTER the first batch of chocolate has melted. This prevents burning and the chocolate from seizing. It’s important to keep stirring until completely melted.
Once the mixture has melted, add the coconut and almonds.
If you don’t have a slow cooker or would rather use the stovetop, place a double boiler over the stove.
Then heat the chocolate and almond bark together until melted. Finally, you’re going to stir in the almonds and coconut.
Use a small cookie scoop (packed tightly) or drop mixture by the spoonful (about 1 1/2 tablespoons) onto a parchment lined baking sheet.
To make these extra pretty, top them with a whole almond in the center. Then sprinkle with more shredded coconut.
They make the perfect gift for friends or family around the holidays or anytime you need an easy sweet treat!
- 1 12-ounce package semi-sweet chocolate chips about 2 cups
- 1/2 12-ounce package almond bark chocolate baking bar
- 4 ounce German baking chocolate bar or milk chocolate, chopped
- 1-1/2 - 2 cups sliced almonds I have also used whole roasted and chopped - use whole for a bigger crunch and sliced and chopped if you prefer less of a crunch plus 40 more whole almonds for topping the center of candy, if desired)
- 1-2/3 cups unsweetened finely shredded or desiccated coconut plus more as needed to hold candy together and for sprinkling, if desired
Lightly spray slow cooker with nonstick cooking spray
- Add almond bark followed by semi-sweet chocolate chips to slow cooker. Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid. This will catch condensation that can drip onto the chocolate when you lift the lid to stir which can cause the chocolate to seize.
Set the temperature on low and cook for 1 - 1-1/2 hours (check at 45-minute point - depending on how hot your slow cooker cooks) and stir every 20-30 minutes until completely melted.
- Add German chocolate and stir until completely melted (this tempers the chocolate to prevent seizing).
- Stir in the almonds followed by a layer of shredded coconut. Turn the slow cooker off and allow to sit for 5 minutes.
Line a large cookie sheet with parchment paper and drop spoonfuls using a small cookie scoop (compacted tight)(SEE NOTE) or about 2 Tablespoons onto the cookie sheet. (Add more coconut or chopped almonds if your mixture is too runny and does not hold together).
- You can also fill them into lined mini muffin tins if you prefer. Press one whole almond in the middle and sprinkle with shredded coconut, if desired. Allow the candy to cool completely - it will harden as it cools.
In a large double boiler, add chocolate and almond bark and heat until melted. Turn off heat and stir in coconut then almonds. Remove from heat and allow to stand for 2 minutes.
Line a large cookie sheet with parchment paper and drop spoonfuls using a small cookie scoop (compacted tight)(Add more coconut or chopped almonds if your mixture is too runny and does not hold together) or about 2 tablespoons onto the cookie sheet.
You can also fill them into lined mini muffin tins if you prefer. Press one whole almond in the middle and sprinkle with shredded coconut, if desired. Allow the candy to cool completely - it will harden as it cools.
**if the candy seems too soft and does not hold together, add a little bit more coconut, 1 tablespoon at a time until the candy compacts. Just remember that they will harden as they cool so they will stick later on. Also if your slow cooker runs hot, you will have to check on the mixture at 45 minutes just in case. I use a Hamilton Beach 5 Quart and mine took just a little over 1 1/2 hours to melt.
More Almond Joy recipes: