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Turn your favorite candy bar into a bite-sized holiday treat! These slow cooker almond joys are perfect for gift giving during the holiday season.
Other chocolate candies we love to make are slow cooker turtles and slow cooker peanut clusters.
Table of Contents
You can use your slow cooker for more than just pulled pork or pot roast! You can make an array of Christmas treats!
Slow Cooker Almond Joys are an easy, homemade version of the classic candy, perfect for holidays or gifting. Using the slow cooker simplifies melting the chocolate while blending flavors effortlessly. With only a few ingredients, you can create a delicious treat that’s customizable and fun to make. And yes! They do taste like almond joy candy bars.
What you Need:
To make slow cooker Almond Joys, you’ll need milk chocolate chips for a rich, smooth coating. Sweetened coconut adds a chewy, flavorful base, while sweetened condensed milk binds everything together for the perfect texture. Roasted and salted whole almonds provide a satisfying crunch and a touch of savory contrast. These simple ingredients come together in the slow cooker to create a delicious, homemade version of a classic candy bar. {The full recipe with ingredients amounts is in the recipe card below the images}
Variations
- Chop the almonds and stir into mix.
- Dark chocolate chips or semi-sweet chocolate chips can be used instead of milk chocolate, though the milk chocolate is classic for almond joys.
- Other nuts that can be used are peanuts, pecans or walnuts.
- Instead of rolling it into balls, you can put the mixture in an 8×8 pan that is lined with parchment and pat flat. Then, when cooled, cut into squares.
How to make:
- Add the chocolate chips, coconut (remove a half cup for garnish), and sweetened condensed milk.
- Place the lid on the slow cooker and turn to high. Check every 15 minutes and stir. The mixture is done when all the chocolate chips are melted. Do not over cook! This will take 30 minutes – 45 minutes.
- Line a cookie sheet with parchment paper.When the mixture is melted. Use a tablespoon sized measuring spoon to make balls. I also like to roll the ball in my hand to make smooth.
- Place the ball on the parchment lined sheet, then sprinkle a tiny bit of the coconut on then press an almond it, slightly pressing it in. Let set up on the counter for about 2 hours and then serve or store.
Storing Tips
- These treats are best enjoyed at room temperature. When stored in an airtight container, they’ll stay fresh for about a week.
- For longer storage, keep them in the refrigerator for up to three weeks or freeze them for up to three months. Be sure to bring them to room temperature before serving for the best texture.
- Add these adorable Almond Joys to your holiday treat trays or package them in clear bags tied with festive ribbons for thoughtful gift-giving.
Recipes FAQs
You don’t need to use a liner with this recipe, but it would help with clean up if you did!
Stir every 15 minutes to ensure the chocolate doesn’t scorch and become gritty.
More Slow Cooker Candies
- Slow Cooker Candied Pecans
- Slow Cooker Turtles
- Slow Cooker Avalanche Cookies
- Slow Cooker Butterscotch Haystacks
- Slow Cooker Christmas Candy
- Slow Cooker White Chocoalte Cranberry Clusters
Slow Cooker Almond Joys
Equipment
- parchment paper
Ingredients
- 23 oz. milk chocolate chips, I use toll house
- 14 oz. sweetened coconut (1/2 cup divided from package), (I HIGHLY recommend Baker's brand for it's moist and most like an almond joy center).
- ½ cup sweetened condensed milk
- 50 roasted and salted whole almonds, (I bought a 6-oz tin for this, though you won't need them all.
Instructions
- Add the chocolate chips, coconut (reserve a 1/2 cup for later) and sweetened condensed milk to the slow cooker. Stir.
- Place the lid on the slow cooker and turn to high. Check every 15 minutes and stir. The mixture is done when all the chocolate chips are melted. Do not over cook! This will take 30 minutes – 45 minutes.
- Line a cookie sheet with parchment paper.
- When the mixture is melted. Use a tablespoon sized measuring spoon to make balls. I also like to roll the ball in my hand to make smooth. Place the ball on the parchment lined sheet, then sprinkle a tiny bit of the coconut on then press an almond it, slightly pressing it in.
- Let set up on the counter for about 2 hours and then serve or store.
Sarah’s Notes
- Chop the almonds and stir into mix.
- Dark chocolate chips or semi-sweet chocolate chips can be used instead of milk.
- Other nuts that can be used are peanuts, pecans or walnuts.
- Instead of rolling it into balls, you can put the mixture in an 8×8 pan that is lined with parchment and pat flat. Then, when cooled, cut into squares.
- These treats are best enjoyed at room temperature. When stored in an airtight container, they’ll stay fresh for about a week.
- For longer storage, keep them in the refrigerator for up to three weeks or freeze them for up to three months. Be sure to bring them to room temperature before serving for the best texture.
- Add these adorable Almond Joys to your holiday treat trays or package them in clear bags tied with festive ribbons for thoughtful gift-giving.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
