Some of my fondest childhood memories revolve around sneaking into the kitchen just in time to catch my mom whipping up a batch of homemade treats. You know, those kinds of sweets that fill the house with the scent of chocolate and coconut and make everyone gather around the kitchen counter faster than you can say “dessert’s ready!” That’s exactly what happens every time I make these Mound and Almond Joy Candy Bars. They’re a nod to those classic candy bars we’d beg for at the grocery checkout, only so much more satisfying because you make them with your own two hands.
Whenever our family has a get-together—holidays, birthdays, or just a cozy weekend in—someone is bound to bring up these coconutty, chocolatey morsels. My husband swears they taste even better than the store-bought ones, and I think he’s right. Maybe it’s the love we mix in, or maybe it’s that satisfying “snap” when you bite into the chocolate shell, followed by the soft, sweet coconut inside. It’s hard to resist sneaking one before dinner, and I’d be lying if I said I haven’t caught more than one kid (and adult!) doing just that.
What I love about this recipe is how simple it is. With just a handful of pantry staples—shredded coconut, sweetened condensed milk, powdered sugar, almonds, and chocolate chips—you can churn out a whole tray (or two) of homemade Mounds and Almond Joy bars. They’re perfect for parties, gifting, or stashing away for a little pick-me-up when you need something sweet. Plus, you can easily tweak the recipe to suit your family’s tastes; skip the almonds for a nut-free treat, or use dark chocolate for a more sophisticated flavor.
If you’ve never tried making candy bars at home, don’t worry. This recipe is foolproof, even if you’re not a seasoned candy maker. The mixture comes together quickly, and the assembly is actually pretty fun—especially if you rope in a helper or two. There’s something about rolling coconut logs and dipping them in melted chocolate that makes you feel like a kid again. So why not treat yourself? Whether you’re craving a nostalgic bite or want to wow your friends with a homemade treat, these Mound and Almond Joy Candy Bars are sure to steal the show. Ready to get started? Let’s make some sweet memories in the kitchen!
How to Make Mound and Almond Joy Candy Bars
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What You’ll Need: Ingredients
- 1 can sweetened condensed milk (14 oz)
- 1 pound sweetened shredded coconut
- 1 pound powdered sugar
- 3 cups almonds
- 1 package chocolate chips or chocolate almond bark
- Coconut oil or vegetable oil, if needed
Step-by-Step Directions
- In a large mixing bowl, combine the powdered sugar and sweetened condensed milk. Stir together until smooth and creamy.
- Add the shredded coconut and mix thoroughly. The mixture will be dense—don’t worry, that’s what you want!
- Lightly butter your hands, then shape the mixture into small logs for Almond Joy or roll into balls for Mounds. Place them on a parchment-lined baking sheet.
- If making Almond Joy, gently press one or two almonds onto each log. Once shaped, pop the candies into the fridge to chill and firm up while you melt the chocolate.
- Using a double boiler or microwave, melt the chocolate chips or almond bark. Stir occasionally, and if the chocolate seems too thick, add a small splash of coconut or vegetable oil to achieve a smooth, dippable consistency.
- Take the chilled coconut candies and dip each one into the melted chocolate, using a fork or toothpick to coat all sides. Let any excess chocolate drip off, then return them to the lined baking sheet.
- Once all candies are dipped, refrigerate until the chocolate hardens and the candies are set—about 30 minutes to an hour.
- Let the candies sit at room temperature for about 30 minutes before serving. Store extras in an airtight container in the fridge.
Easy Substitutes for Mound and Almond Joy Candy Bars
If you’re out of sweetened shredded coconut, you can use unsweetened coconut and add a few extra tablespoons of sugar. No sweetened condensed milk? Try mixing evaporated milk with extra sugar as a quick fix. For a nut-free version, simply skip the almonds, or swap them for toasted sunflower seeds. Dairy-free chocolate or vegan condensed milk can also be used for special dietary needs, and dark chocolate makes a lovely, less-sweet alternative for dipping.
Best Ways to Store Leftover Mound and Almond Joy Candy Bars
To keep your homemade candy bars at their best, store them in an airtight container in the refrigerator. They’ll stay fresh for up to two weeks. If you want to keep them even longer, freeze them in a single layer and then transfer to a freezer bag. Just let them thaw at room temperature for about 30 minutes before enjoying, and always keep them away from direct sunlight or heat to prevent melting.
Making the Most of Mound and Almond Joy: Serving Ideas
These candy bars are delicious on their own, but you can dress them up by drizzling extra melted chocolate over the top or sprinkling them with flaky sea salt. Serve them alongside a mug of hot coffee or hot chocolate for an after-dinner treat. They also make a festive addition to dessert platters at holidays or family gatherings, and look beautiful tucked into gift boxes or goodie bags.
Pro Tips for the Perfect Mound and Almond Joy Candy Bars
For the smoothest chocolate coating, make sure your candies are well-chilled before dipping. If your chocolate thickens as you work, gently re-warm it and add a bit more oil to keep it fluid. Use a fork or slotted spoon to dip each piece for even coverage. Don’t rush the chilling process—letting the candies set properly ensures a crisp shell and a tender coconut center.
Seasonal Twists for Mound and Almond Joy Candy Bars
During the holidays, try adding a touch of cinnamon or nutmeg to the coconut mixture for a warm, spiced flavor. In the summer, swap in dried fruit like chopped dried cherries or apricots for a fruity twist. Around Halloween, use white chocolate for a fun, ghostly look, or sprinkle festive colored sugar or edible glitter on top to match any celebration throughout the year.
FAQs:
Can I use a different type of nut instead of almonds?
Absolutely! If you or someone you’re serving has an almond allergy, or you just want to mix things up, try using whole cashews, pecans, or even hazelnuts. Make sure they’re roasted and unsalted for the best flavor. You can also skip the nuts entirely if you prefer a classic Mounds-style bar.
What’s the best way to melt chocolate for dipping?
The safest method is to use a double boiler, which gently melts the chocolate without overheating it. If you don’t have a double boiler, microwave the chocolate in short 20–30 second bursts, stirring each time. If the chocolate thickens too much, add a small amount of coconut or vegetable oil to help thin it out for easier dipping.
How do I keep the coconut mixture from sticking to my hands?
The coconut mixture can be sticky, but greasing your hands with a little butter or coconut oil makes shaping much easier. You can also lightly dust your hands with powdered sugar to prevent sticking. Work quickly, and if the mixture gets too soft, chill it for a few minutes before shaping the candies.
Can I make these candy bars vegan?
Yes, you can adapt this recipe for a vegan diet. Use sweetened condensed coconut milk or another plant-based condensed milk, along with vegan chocolate chips. Double-check the labels on your coconut and other ingredients to ensure there are no hidden animal-based additives.
How do I prevent the chocolate from cracking when I bite into the bars?
Allow the dipped candies to come to room temperature for about 30 minutes before serving. This helps the chocolate shell soften slightly, reducing the chance of cracking. Also, avoid storing the bars in very cold conditions if you want a softer bite.
Can I add flavorings to the coconut mixture?
Definitely! A splash of vanilla extract or a few drops of almond extract can add a nice depth of flavor to the coconut center. You could also experiment with orange or mint extracts for a unique twist, just be careful not to overpower the classic chocolate-coconut combination.
Mound and Almond Joy Candy Bars
Equipment
- Double boiler
Ingredients
Candy Base:
- 1 can sweetened condensed milk (14 oz)
- 1 pound sweetened shredded coconut
- 1 pound powdered sugar
Toppings and Coating:
- 3 cups almonds
- 1 package chocolate chips or chocolate almond bark
- Coconut oil or vegetable oil (if needed)
Instructions
- Begin by combining the powdered sugar and the sweetened condensed milk in a mixing bowl.
For Candy Preparation:
- Incorporate the shredded coconut and mix until everything is evenly combined. The mixture should be thick.
- Grease your hands and shape the mixture into either logs for Almond Joys or round balls for Mounds.
- For Almond Joy candies, place one or two almonds on each log, then refrigerate while you melt the chocolate.
For Chocolate Coating:
- Melt the chocolate chips or almond bark in a double boiler over medium-low heat until smooth. If it's too thick, add a bit of oil to thin it.
- Once ready, retrieve the chilled candies and dip each one using a toothpick, slotted spoon, or fork.
- Arrange the coated candies on a sheet lined with parchment or wax paper to allow them to set. Chill in the fridge until firm.
- Take out the candies from the refrigerator 30 minutes before serving. Store any extras in a covered tin in the refrigerator.
