Thursday, June 21, 2012

Homemade Almond Joys/Almond Mounds Bars

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Do you recall the little jingle, "Some times you feel like a nut, some times you don't. Peter Paul Almond Joys got nuts, Peter Paul Mounds don't . . . because . . . Some times you feel like a nut, some times you don't!"? I have always wanted a dark chocolate almond mounds bar, and now it's possible! Woo Hoo!!!

As you can see from this photo, I always feel like a NUT!

So, here's my take on making these a-mazing candy bars! I'm using the sweetened condensed "milk" recipe I posted earlier this week. I have taken several recipes for Almond Joys and Mounds kept some ingredients, removed others, decreased the amount of sugar, and added a touch of salt, to come up with the following recipe. When I make these again I will make them smaller. It's difficult to really tell how large your candy bars are until they're dipped in chocolate! Instead of making 25 bars, this recipe should make 32 bars. The chocolate you dip your coconut centers in is a matter of personal preference. I chose to do half my bars with a mixture of 50% semisweet chocolate and 50% bittersweet chocolate and the other half with a mixture of 50% semisweet chocolate and 50% white chocolate. Please note you can dip all the coconut centers in just semisweet chocolate, milk chocolate or any combination you desire. I am sharing the chocolate amounts I used. Please feel free to use whatever works for you. You will need a total of 16 ounces of chocolate.


I would aim for coconut centers about 2/3rds the size I made.




7 ounces of homemade sweetened condensed non-milk

1/4 teaspoon salt

1/2 teaspoon vanilla

14 ounce package of sweetened coconut

1 1/3 cups powdered sugar

~ ~ ~ ~ ~

Roasted, salted almonds, optional

~ ~ ~ ~ ~


8 oz. semisweet chocolate chips

4 oz. bittersweet chocolate chips

4 oz. white chocolate

2 teaspoons unrefined, virgin coconut oil

  • Mix first 5 ingredients together with a fork or clean hands; lightly wetting hands helps keep the coconut mixture from sticking to your hands.
  • Chill mixture in freezer for 45 minutes
  • Form coconut centers by first making a tight ball and then molding into a small log.
  • Top with roasted almonds, if desired.
  • For first half of coconut centers: In a small bowl or 2-cup glass measuring cup, add 4 oz. semisweet chocolate and 4 oz. bittersweet chocolate.
  • For second batch use 4 oz. semisweet chocolate and 4 oz. white chocolate.
  • Microwave 8 ounces of chocolate on high for 30 seconds; stir . . . 20 seconds; stir . . . an additional 20 seconds and all should be melted.
  • Work with 6 coconut centers at a time, keeping the rest refrigerated to keep them hardened.
  • With a long tea spoon cover the bottom of the coconut center first.
  • Place coconut center on a serving fork or granny fork, chocolate bottom down, and apply chocolate to the top and sides with a spoon. Shake off extra chocolate.
  • With a toothpick, move coated bar off the fork and onto wax paper covered cookie sheet.
  • Refrigerate to harden.


Here are photos of the coconut and chocolate I used to make my coconut bars.



I'll be putting a few of these delicious coconut bars in the freezer for those times I need a chocolate fix but, the majority will be shared with our Sons, Daughters, and of course, our wonderful Grands!

Hope you enjoyed your visit . . . Over at Julie's!!!



  1. I am enjoying your apricot recipes and am planning on baking the cake this morning. The Apricot Chipolte BBQ Sauce page seems to be missing, when I go there it is blank. I would really like to try it, please let me know if it is a problem on my computer.

  2. Hi Kim!
    So glad you are enjoying my apricot recipes! You can't go wrong with apricots as your main flavor!

    We just reposted my ( Julie's) Apricot Chipotle BBQ Sauce recipe, so you should be able to access it. Will says it's THE BEST barbecue sauce I've ever made! And it's so pretty . . . Golden with specks of red pepper! This is an original recipe so, please let me know what you think.


Your comments and questions are welcomed . . .