If you ask me this recipe is pretty darn close to the real deal. I was really surprised when i took the first bite, I said wow they do taste like a almond joy bar. Now keep in mind that in the end I had to help my husband out a bit, he just didn't get the whole melting of the chocolate thing.
He ended up scorching an entire package of milk chocolate almond bark by cooking it in the microwave instead of using the defrost setting as I mentioned to him before he got started. The chocolate was so hot and gunky that the coconut filling practically melted when he placed them on the waxed paper. They looked like little poo piles. I asked him what are you doing??? those look awful.
I then proceeded to say presentation is everything!!!! I couldn't believe I said it. See how we Foodies think, we get all obsessed on how everything should look. I couldn't help it! I wasn't going to but I had to jump in.
I melted a new package of milk chocolate bark and I showed him how to melt and dip the bars the correct way, so we managed to salvage just about all of them. I recommend this recipe to anyone who loves Almond Joy Bars. I also think it would be cool to add an almond to the coconut mixture and roll them into balls, then dip them in chocolate. It might even be easier.
I apologize yet again for not getting a full tutorial for this post. My husband does not have the patience for me and my picture taking for my blog, so I just snapped a few pictures of part of the process.
After blending together the sweetened condensed milk, powdered sugar, vanilla extract, butter and coconut together. Pat the mixture firmly into a 9 x 13x 2 inch pan. Chill in the refrigerator or freezer until firm. (about 2 hours)
Put 2 whole almonds on top of each bar. Make sure to use roasted whole almonds. If you dont have any you will have to roast them yourself. I have included the directions in the full recipe at the end of the pot.
In a double boiler over hot, not boiling water, melt the chocolate chips or milk chocolate almond bark, stirring often. This can also be done in the microwave. (use the defrost setting on the microwave and melt the chocolate in 3 minute intervals.)
Use a fork to dip each bar into the melted chocolate mixture. Tap fork gently against the side of the bowl to remove any excess chocolate. Lay bars on waxed paper after dipping until firm. You can also place them into the refrigerator as well.
Almost Almond Joy Bars
5 oz - sweetened condensed milk
1 - stick butter (1/2 cup), not margarine (softened)
1 - tsp vanilla extract
2 - cups powdered sugar
1 - 14 oz bag sweetened flaked Coconut
1 - 24 oz milk chocolate almond bark or milk chocolate chips
1 - cup whole dry roasted almonds.
Blend the sweetened condensed milk, butter and vanilla extract. Add the powdered sugar a little at a time, stirring until smooth. Stir in the coconut, the mixture should be firm. Pat firmly into a 9 x 13 x 2 inch pan. Chill in the fridge until firm. (we put ours in the freezer). While the mixture chills go ahead and dry roast the almonds. We had a bunch of almonds but they need to be roasted.
Roasted Almonds - Spread in an un greased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
This can also be done in the microwave. (use the defrost setting on the microwave and melt the chocolate in 3 minute intervals.) Remove coconut mixture from the refrigerator/freezer and cut into 1 x 2 inch bars. Put 2 whole almonds on top of each bar. Use a fork to dip each bar into the melted chocolate mixture. Tap fork gently against the side of the bowl to remove any excess chocolate. Lay bars on waxed paper after dipping until firm. You can also place them into the refrigerator as well.