Coconut Chocolate Bar

A coconut and almond filled candy bar is cut in half so you can see the filling.

5 from 2 votes

These homemade coconut chocolate bars combine shredded coconut, roasted almonds, and rich chocolate for a delicious no-bake treat that tastes like an Almond Joy.

Prep Time10

Chilling Time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings: Bars

Author: Mariam Ezzeddine

Ingredients

4 to 5 cups unsweetened shredded coconut depends on the type of coconut you use.
14 ounces sweetened condensed milk
2 cups chocolate chips
28 whole almonds roasted
sliced almonds for garnish, optional

Instructions

Line two 8X4 baking trays with plastic food wrap, or aluminum foil. Spray with baking spray. Set aside.
Prepare a cookie sheet by lining it with parchment paper and set it aside.
In a large mixing bowl stir together condensed milk and shredded coconut. Using your hands work the mixture nicely so all the little pieces of coconut are all covered with condensed milk. Adjust the amount of shredded coconut according to the consistency. Start with 4 cups and add little by little if needed. The mixture should be thick and almost a little crumbly, but still sticky. It should hold the shape nicely if you try to roll a ball with it. If you make the mixture too soft, it will be problematic to dip the bar into the chocolate because it will be soft. We need the consistency that will hold the shape.
Divide the mixture evenly between the two pans. If you have one 8x8 pan, use that instead of the two 8x4 pans.
With the help of a spatula press the mixture firmly to the bottom of the two pans.
Place almonds on top.
Transfer the pans to the freezer and let chill for 1-2 hrs.
Once chilled, take out one pan at a time from the freezer. Flip onto the cutting board and discard the food plastic wrap or aluminum foil. Cut the 8x4 bar into 7 smaller bars, so that each bar has 2 almonds on top.
Place the cut bars back into the freezer. Repeat this process with a second 8x4 pan.
Over the double boiler melt the chocolate. Or use the microwave on 50% power to melt the chocolate.
Once the chocolate is melted, working with one bar at a time, dip the bar into the chocolate using the fork.
Shake off the excess chocolate and place the bar onto the prepared cookie sheet lined with parchment paper.
Sprinkle with sliced almonds, if desired.
Repeat this process with all bars.
Place the tray with the dipped bars into the freezer or fridge for the chocolate to set.
Once the chocolate is set, the bars are ready to enjoy.

Notes

Spray the spatula with cooking spray so the coconut mixture doesn’t stick.

Use a fork to easily dip the bars into the chocolate.

Melt the chocolate gently to avoid scorching and separating.

Work quickly, as the chocolate will start to set right away.

Nutrition