So get this. You know that whole aisle of candy in CVS? With the rotating seasonal display of holiday m&m's? That calls out to you when you're quickly stopping in for tissues and nail polish remover? Yeah, right. THAT one.
Well shut the front door cupcakes, because you can make that stuff. No, not the nail polish remover (that sounds dangerous), but the candy.
We know. WE KNOW.
Get out! No you get out! Ok we'll all stay.
And talk about the wonder that is homemade candy bars.
An entire aisle of delicious treats just begging to be recreated at home? Clearly there will have to be some taste testing. You know, to figure out precisely what goes into the makings of a candy bar. Mmm hmm.
We started with homemade Almond Joys. Why? Well because a) we were hungry, b) had all the ingredients on hand and c) ummm, they're homemade almond joys!!
Seriously, do we need to give more reasons?
We do? Um fine. We love coconut. And almonds. And chocolate.
(And bacon, peanut butter, marzipan, instant espresso powder and spangly party tops, but now we're just oversharing).
And now we think we might have a problem.
Because we just spent waaaaaay too long trying to figure out if we could make a homemade version of a Cadbury Cream Egg (they're out they're out!!!).
We've already started on a batch of Snickers.
Take 5 is next.
Send help if you don't hear from us in a few days.
Homemade Almond Joys
Makes 25 bars
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces shredded, sweetened coconut
1/2 cup whole almonds (about 50 nuts)
2 cups semisweet chocolate chips
Line a 9 x 9 baking dish with parchment paper and set aside.
Combine sweetened condensed milk and vanilla in a large mixing bowl. Add powdered sugar, 1/2 cup at a time, stirring to incorporate fully. Add coconut and blend mixture. Make sure all coconut is covered with the condensed milk and sugar mixture. Press mixture into prepared pan and chill until set, about 30 minutes.
Melt 1/4 cup chocolate chips in the microwave, checking every 15 seconds. Stir until smooth. Cut chilled coconut mixture into 1 x 2 inch bars and spread the top of each bar with a small amount of melted chocolate. Place 2 almonds on top of melted chocolate on each bar. Place bars with almonds on a large baking sheet and chill again to set chocolate, about 15 minutes.
Melt remaining chocolate chips. Once the almonds have set in the chocolate, dip each bar into remaining melted chocolate to coat completely. Place on wax paper lined baking sheet to firm.
Store in fridge, between wax paper in an airtight container. Bring to room temperature before serving.