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!
Slow Cooker Almond Joy Candy
Slow Cooker Almond Joy Candy - a super easy 4 ingredient homemade version of the popular candy bars. Best of all, this recipe is made entirely in the crock-pot with crunchy almonds, chewy coconut, chocolate and Almond Bark.
|Amount Per Serving||As Served|
|Calories 90kcal Calories from fat 61|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 4g||20%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
- * One (24-ounce) package Almond Bark Chocolate, divided (3/4 broken into squares and the remaining 1/4 roughly chopped)
- * 2 cups (about one 12 ounce package) bittersweet or half semi-sweet and half bittersweet
- * 1 1/2 cups of 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)
- * 2 - 2 3/4 cups (7 ounce bag) unsweetened finely shredded or desiccated coconut (plus more as needed to hold candy together and for sprinkling, if desired)
- For slow cooker version - Grease slow cooker insert with coconut oil or cooking spray. Add the 3/4 almond bark squares and chocolate chips. Cover with lid and cook on LOW for 40 minutes to 1 1/4 hours - stirring well every 20 minutes. Every slow cooker is different so check often. Mine was done at 45 minutes.
- Once the chocolate has melted, remove cover and add the chopped almond bark and stir well until completely smooth and melted.
- Stir in the coconut and sliced almonds. Turn the slow cooker off and allow to stand for 2-3 minutes.
- Line two large cookie sheets with parchment paper and drop spoonfuls using a small cookie scoop (compacted tight)(SEE NOTE) 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.
- For the stovetop version - In a large double boiler, add chocolate and the almond bark squares and heat until melted. Turn off heat and stir in the chopped almond bark and stir until completely smooth. Stir in coconut then almonds. Remove from heat and allow to stand for 2 minutes. Line two large cookie sheets with parchment paper and drop spoonfuls using a small cookie scoop (compacted tight)(SEE NOTE) 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 may have to adjust your timing. I used a KitchenAid 6 Quart and a Hamilton Beach 5 Quart and mine took 45 minutes in the KA and 1 hour in the HB.
I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram!
More Almond Joy recipes: