Usually, Randy will email me a link to a recipe that he believes is of interest to me. The link for Homemade Almond Joy Bars, however, he saw fit to post on my Facebook timeline. Almond Joy candy is not only Randy’s favorite, but also the favorite of our friend and neighbor, Dannie. She wasted no time in telling me that fact.
I can take a hint.
I assembled all the ingredients : coconut, coconut oil, powdered sugar, dark chocolate dipping pieces and, of course, almonds.
I usually skip the ‘line a pan with parchment paper’ step. Mostly, because I am a lazy cook. This time, however, I thought it may be a good idea to do this step.
I was right.
I pulsed the coconut for a bit in my food processor …
… And then, dumped it into my mixing bowl.
I added in the powdered sugar …
… And gave it a good mixin’. The original recipe does mention substituting honey for a ‘healthier’ alternative, but using honey didn’t sound right to me.
Next, I melted the coconut oil in the microwave.
As the mixer was mixing, I drizzled the melted coconut oil.
When it is all mixed together, it will look rather gloppy.
Dump the gloppy mess of coconut, powdered sugar and coconut oil into the parchment-lined baking dish.
I spread it out evenly in the parchment-lined baking dish
I stuck the dish into the freezer for a couple of hours.
This is the step that was made so easy by following the directions and using that parchment paper.
Using the biggest and sharpest knife that Randy will allow me to use, I cut the frozen coconut mixture into bars.
Just like in the picture above. Back into the freezer they went while I got ready to make a mess. I mean, dip some chocolates.
Since I am now liking this parchment paper stuff, I used it to cover my work area. I also ‘borrowed’ one of Randy’s fine Walmart forks and bent it into a handy tool to use in the dipping process.
I put the almonds in a bowl and started the process of melting the melting chocolate.
Dipping just a few of the coconut bars at a time, I placed an almond on top …
… And started dipping.
I soon discovered an easier way to attach the almonds.
I coated them with chocolate first …
… While the chocolate was still wet, I attached them to the coconut. Once they hardened, I then dipped the entire bar in the chocolate.
As I was typing this, I thought of an easier way to attach the almond : use a drop of chocolate on the bottom of the almond as ‘glue’. I will just have to make another batch to try out my idea.
I wasn’t kidding about making a mess. I had chocolate everywhere.
Since coconut oil starts to melt at 73° and we were in the heat of the summer, I kept the Almond Joys in the fridge. Later in the day, Randy and I took a plate of the treats up to Dannie. I had yet to try them. I got home and sampled one straight from the fridge. Oh, I was so disappointed. While Randy said they were just fine, I thought they were terrible.
I told myself that I will never take food to anybody again without tasting it first.
Then, I had the bright idea to leave one (or two) on the counter and taste them when they reached room temperature. Oh, my holy stars! What a difference. Delicious! I felt a lot better at then.
Here is the link to the recipe that I used : Homemade Almond Joy Bars