Introduction

Almond Joy Bars are a delicious homemade treat that capture the classic flavors of coconut, almonds, and rich chocolate. These no-bake bars are creamy, sweet, and perfect for satisfying your candy cravings with a homemade touch.

The image shows a close-up of chocolate-covered treats stacked together on a white plate, set on a white marbled texture. Each treat has three visible layers: a smooth, dark brown chocolate outer layer with a slightly glossy finish, a thick middle layer of white, crumbly coconut filling with a rough texture, and a whole almond visible near the top embedded between the chocolate and coconut layers. Two pieces are cut open on top of the stack to clearly show all layers, while whole almonds and small coconut flakes are scattered around the base. The background is softly blurred, emphasizing the treats in the front. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened to room temperature
2 tablespoons salted butter, softened to room temperature
1 teaspoon coconut extract
4 cups powdered sugar, sifted (plus more for dusting/shaping candies)
1 cup sweetened shredded coconut
60 whole almonds
3 cups semi-sweet chocolate chips, divided
4.5 tablespoons vegetable oil, divided (I used Crisco)

Instructions

Step 1: In a medium mixing bowl, use a handheld mixer or a stand mixer with a paddle attachment on medium speed to cream together the softened cream cheese, salted butter, and coconut extract until smooth.
Step 2: Beat in 2 cups of the sifted powdered sugar until fully incorporated. Add the remaining 2 cups and beat again until all the powdered sugar is incorporated and the mixture is smooth. The mixture will be very thick.
Step 3: Stir the sweetened shredded coconut into the cream cheese mixture until evenly combined.
Step 4: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
Step 5: Line two 9×13 rimmed baking sheets with parchment paper. Using a 1½-inch cookie scoop, scoop out balls of the filling and shape each into a 1½-inch by 2¼-inch oval. Dust your hands or the mixture with powdered sugar if sticky to help shape the bars.
Step 6: Place the shaped bars onto the prepared baking trays. Top each bar with two whole almonds.
Step 7: Freeze the trays for 1-2 hours until the bars are very firm. This helps them hold up when dipped in chocolate.
Step 8: To melt the chocolate, place half of the semi-sweet chocolate chips and half of the vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until smooth.
Step 9: Dip one frozen bar at a time into the melted chocolate, using a spoon to coat the top fully.
Step 10: Lift the coated bar with a large fork and tap the side of the bowl to let excess chocolate drip off.
Step 11: Place the dipped bar back on the parchment paper. Use a toothpick if needed to remove the bar from the fork gently.
Step 12: Refrigerate the trays for 15-30 minutes to set the chocolate. Once firm, transfer the bars to a serving plate or storage container.

Tips & Variations

Use almond extract alongside coconut extract for a deeper nutty flavor.
If you prefer, swap out semi-sweet chocolate for dark or milk chocolate depending on your taste.
Dusting your hands with powdered sugar helps prevent sticky mixtures when shaping the bars.
For a crunchy texture, toast the shredded coconut lightly before mixing.

Storage

Store the Almond Joy Bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a freezer-safe container for up to one month. When ready to enjoy, thaw in the refrigerator for about 30 minutes. Reheat is not recommended as it may affect the chocolate coating.

How to Serve

The image shows a close-up of chocolate-covered almond candies stacked on a smooth white plate against a white marbled background. Each candy has three visible layers: a shiny, medium brown chocolate coating on the outside, a white, slightly crumbly and fluffy center, and whole almonds embedded near the top inside the chocolate layer, visible where the candy is cut in half. The almonds have a natural light brown skin and a smooth inner texture. Around the candies, there are a few whole almonds and small pieces of white coconut flakes scattered on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without cream cheese?

Cream cheese contributes to the creamy texture and slight tang, which balances the sweetness. Using alternatives like mascarpone or even softened butter can work, but the texture and flavor will change slightly.

What can I substitute for coconut extract if I don’t have any?

If you don’t have coconut extract, you can omit it or add a small amount of vanilla extract. However, the distinctive coconut flavor may be less pronounced without it.