Slow Cooker Almond Joy Candy
Ingredients
- 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
Instructions
For the Slow Cooker Version:
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Lightly spray slow cooker with nonstick cooking spray
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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.
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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.
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Add German chocolate and stir until completely melted (this tempers the chocolate to prevent seizing).
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Stir in the almonds followed by a layer of shredded coconut. Turn the slow cooker off and allow to sit for 5 minutes.
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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).
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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:
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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.
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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.
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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.
Recipe Video
Recipe Notes
**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.