Homemade Almond Joy 

 

1 cup unsalted butter, at room temperature

3 3/4 cups powdered sugar, sifted

14 oz. bag of coconut

1/2 cup sweetened condensed milk

1 tsp. vanilla

1/2 pound whole almonds (I used the salted roasted ones from Trader Joe’s)

parchment or wax paper lined 9 x 13 pan

Ghirardelli dark chocolate melting wafers for coating

 

Using a medium bowl, combine the butter, powdered sugar, coconut, sweetened condensed milk, and the vanilla. Spread in the lined 9 x 13 pan and refrigerate for 30 minutes. 

 

Lift out of pan and flip over onto a cutting board. Follow directions on package of chocolate and spread the bottom with it. Refrigerate bars until the chocolate is set. Lay some wax paper on top of your cutting board and slice candy lengthwise into one inch strips. Then cut the strips into desired size pieces. 

 

Melt more wafers and coat each almond joy pieces. Once the chocolate  is set-up, you’ll want to transfer candy pieces into an airtight container.