Layered Coconut and Dark Chocolate Cup Recipe
Almond Joy and Mounds bars are iconic chocolate candies loved for their rich coconut centers, sweet chocolate coatings, and, in the case of Almond Joy, the added crunch of almonds. If you're a fan of these classic treats, why not try making your own at home? We've put a holiday twist on the classic candy bar shape and layered chocolate and coconut in sturdy candy cups for a quick and easy recipe sure to please Almond Joy or Mounds candy bar lovers.
There's a special kind of satisfaction that comes from making your favorite candy bars from scratch. With this Almond Joy and Mounds copycat recipe, you can experience that joy for yourself.
Be sure to use coconut dough candy center and not coconut cream to get the true, textured coconut found in these candy bars.
Ingredients
- 1 lb. Coconut Dough
- Dark Chocolate
- Foil #3 Candy Cups
- Mini Icing Layons
Instructions
If the dark chocolate is in block form, chop the chocolate into uniform pieces. Place the chocolate candy wafers or chopped chocolate into a microwave-safe bowl. Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. Pour the melted chocolate into a squeeze bottle.
Squirt the bottom of the cup with the melted chocolate from the squeeze bottle. Allow to set at room temperature.
Press in coconut dough, filling nearly to the top.
Seal the coconut dough with melted chocolate from the squeeze bottle.
Immediately add a sugar layon.
Enjoy!
