My Easy Almond Joy Candy is the perfect chocolate dessert recipe to keep on hand this holiday season. It’s a rich and dark chocolate candy that resembles a fudge and soft chocolate bark.  Smooth melted chocolate mixed with crunchy coconut and almond bits then dressed up with a sweet white chocolate drizzle. 

Easy Peasy Candy Please!

If you’re looking for a quick and easy candy recipe, I’ve got you covered! No need to be tempted by those sugary treats that will be lurking in the candy buckets and on all the holiday candy platters to come this season.

You don’t need a ton of ingredients or lots of time to whip up some of this delicious chocolate candy. My Almond Joy Candy recipe is easy to make, and I bet if you don’t already have all of these low carb ingredients in your pantry you can find them, or a similar version, at your local Walmart.

Today, I’m sharing one of my favorite ways to make a super quick chocolate candy recipe, that keeps me away from all the sugar in a pinch, plus I’ll share tips on how you can easily change it up and have all sorts of combinations.

What’s in My Easy Amond Joy Candy?

The chocolate candy you see in the images here features melted semi-sweet sugar-free chocolate chips that are loaded with unsweetened coconut and sliced almonds.

I wanted to keep this candy recipe as easy as possible for you guys and honestly, for myself. I love having great-tasting treats around this time of year to keep me away from temptation, so candies like this that are super easy and fast are just the thing.

So in the spirit of ease, there are only three very simple steps to making this chocolate treat. First, I melted the chocolate chips with some heavy creamy then added in the coconut and almonds.

Next, I spread the chocolate candy mixture out evenly over a cookie sheet that I had lined with parchment paper. Lastly, I chilled the bark in the refrigerator until it was set and ready to cut into squares.  I love the soft texture of this candy, it reminds me of a rich fudge but thin chocolate bark. 

Let’s Talk about Ways to Melting and Setting Chocolate

Since melted chocolate is the base and the most important part of this candy recipe, I thought it only wise to spend a bit of time talking about the best ways to melt the chocolate.

There are a couple of ways you can do this. I’ll share a little bit about both that I’ve tried.  Currently, I no longer have a microwave (long story for later), so these days I only use the double boiler method. But I suggest you use the method that you are most comfortable with to keep things simple. 

The first way and probably the easiest way to melt chocolate is in a microwave: Use a microwave-safe bowl and heat the cream and the chocolate in short 30-second intervals. After each time take it out of the microwave and stir the chocolate. You can’t let yourself get impatient here, so don’t skip the stirring step. Also, please watch the mixture carefully to avoid overcooking the chocolate! This does not end well for you or the chocolate. Nobody wants to ruin chocolate, what a tragedy, right?

If you don’t have a microwave or just prefer not to use it, then you can use the double boiler method. To use this method, you’ll need to place the chocolate and the cream into a large heat-proof bowl over a pot of simmering water. My tips for this are to make sure the bowl with the chocolate is large enough so it sits comfortably on top of the pot below without touching the simmering water.  Slowly let the chocolate and cream heat up until the chocolate is almost entirely melted, stirring frequently, if not constantly. Do not walk away and do not let any water get into the melted chocolate. Watery chocolate doesn’t lend to a good combo!

Now, let’s talk about cooling and setting time for this candy. There is a quick way if you’re in a hurry to eat it or serve it to a guest, then there is a slower way that lends its hand to a prettier presentation. 

When you have time to be patient let the chocolate candy cool at room temperature. Yes, this will take a few hours, but it will give you the best looking chocolate candy. The fridge is the quickest for sure, but the only issue with the refrigerator is that the chocolate can develop some light condensation on the surface, and then as the water evaporates it usually leaves the chocolate with more pasty surface color, but no worries the taste is still amazing.

I’m more of a “hurry up and get it done” type of gal these days so mine was done the quicker way!

Lots of Chocolate Bark Options to Try

For this recipe, you’ll need about 1 1/2 cups of toppings. If you don’t like coconut or almonds, no problem, you can choose from any of the following toppings and chop or crush them before adding them to your chocolate. 

• Nuts: almonds, pecans, walnuts hazelnuts, pistachios, macadamias, cashews, or peanuts
• Seeds, such as pepitas or sunflower seeds
• Sea Salt, this is such a gourmet ingredient per se, but I love the bite of the salt with the sweetness of the chocolate
• Sugar-Free Peppermints, these candies may be a controversial ingredient for some but if you don’t have an issue with enjoying some sugar-free candies once in a while this could be a perfect time, but with the ingredients in them and be mindful of the effects on the tummy. Go easy on these my friends!
• Bacon, yes, I went there, and I’m not sorry I did. I love the combination of bacon and chocolate. I think it goes back to the whole salty-sweet flavor profile which I’m wildly fond of.
• Peanut Butter, drizzle some thinned peanut butter over the top instead of the white chocolate I use here, or mix it in with your chocolate before spreading it over the baking sheet.
• Chocolate Choice, if you don’t like semi-sweet chocolate use a bar of even darker chocolate or any of Lily’s varieties they offer now. I’ve actually been able to find Lily’s in my local Walmart stores too now. 

If you’re looking for more ease in this candy recipe, and you don’t want to go through the mixing process, then just spread the melted chocolate on your parchment paper and sprinkle the toppings you choose over the top before chilling.

I suggest pressing the toppings into the chocolate lightly though so they don’t fall off when you go to break the pieces up. Believe me, I’ve had that happen, and I like mine to stay put so I get a little of the toppings in each bite of chocolate. 

Yield: 46 pieces

Easy Almond Joy Candy|| Low Carb, THM

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 3 hours

Total Time: 3 hours 20 minutes

Easy Almond Joy Candy is a sweet and rich treat that is a mixture between a fudge and a bark recipe. It is full of coconut and almonds mixed in sugar-free semi-sweet chocolate and then drizzled with sugar-free white chocolate.

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Ingredients

• 8 ounces of Lily's Milk Chocolate Chips
• 1/2 cup of heavy whipping cream
• 1 cup of unsweetened shredded coconut
• 1/2 cup of sliced almonds, chopped

For the Drizzle

• 1/3 cup Lily's White chocolate chips
• 3 Tbsp of heavy whipping cream

Instructions

1. Place the semi-sweet chocolate and 1/2 cup of heavy cream in a large bowl and place over a pot of hot simmering water. Let the chocolate melt slowly while frequently stirring to avoid burning. Tip: If you want to use a microwave for this step see the section of the blog post about melting chocolate for those steps.
2. Once the chocolate is melted and the cream is completely mixed in carefully remove the chocolate from the heat and add in the shredded coconut and almonds. Mix well.
3. Spray a baking sheet with cooking spray then line it with parchment paper. Next spread the Almond Joy mixture evenly over the parchment paper and set aside.
4. Follow the same steps to melt the white chocolate for the drizzle as you did for melting the semi-sweet chocolate.
5. Once the white chocolate is melted slowly drizzle it over the top of the chocolate candy on the baking sheet.
6. To let the candy set before eating is important. You can let the candy set at room temperature which will take several hours or to speed things along, you can place the candy in the refrigerator until it is set enough to cut into squares or break apart.

Notes

For this recipe, I used the Bake Believe brand of semi-sweet and white chocolates. Texture and set times may vary if you use another brand.

Nutrition Information

Yield

22

Serving Size

2 pieces
Amount Per ServingCalories 134Total Fat 9.1gTrans Fat 0gCholesterol 9mgSodium 10.8mgCarbohydrates 7.7gNet Carbohydrates 1.56gFiber 4gSugar .35gSugar Alcohols 2.3gProtein 1.8g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!