Slow Cooker Almond Joy Candy

• Vegan
• Gluten free

• Baking & Spices

  • 12 oz Almond bark chocolate baking bar
  • 1 12-ounce package Semi sweet or dark chocolate chips

• Nuts & Seeds

  • 2 2/3 cups Finely shredded or desiccated coconut, unsweetened

Found on lifemadesweeter.com

Description

Ingredients

• 2 cups of almonds (I used whole roasted - you can use sliced or chopped if you prefer less of a crunch but may have to adjust the amount) plus 40 more whole almonds for topping the center of candy, if desired)
• 2 2/3 cups unsweetened finely shredded or desiccated coconut (plus more for sprinkling, if desired)
• One 12-ounce package semi-sweet or dark chocolate chips (about 2 cups)
• 12 oz

Directions

• Place the almonds in the bottom of a 4-5 quart slow cooker. Spread shredded coconut over the almonds then layer with chocolate chips followed by the almond bark. Set the temperature on low and cook for 1 1/2 - 2* hours (do not stir in between until chocolate is melted).
• Once the chocolate is melted, stir the mixture with a wooden spoon until smooth and cook for another 20 minutes. Turn the slow cooker off and remove cover. Line a large cookie sheet with parchment paper and drop spoonfuls using a small cookie scoop (compacted tight) or about 2 tablespoons onto the cookie sheet. You can also fill them into lined mini muffin tins if you prefer. Press one whole almond in the middle and sprinkle with shredded coconut, if desired. Allow the candy to cool completely
• [b]For the stovetop version - In a large double boiler, add chocolate and almond bark and heat until melted. Turn off heat and stir in coconut then almonds. Remove from heat and allow to stand for 2 minutes before scooping out onto parchment.