Copycat Almond Joy Filling

7 mins
Serves 24
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Directions

  1. 1Combine sweetened condensed milk, powdered sugar, vanilla extract, pineapple and coconut flavorings in a bowl and mix until evenly blended.
  2. 2Combine sweetened condensed milk, powdered sugar, vanilla extract, pineapple and coconut flavorings in a bowl and mix until evenly blended.
  3. 3Combine sweetened condensed milk, powdered sugar, vanilla extract, pineapple and coconut flavorings in a bowl and mix until evenly blended.
  4. 4Cut macadamia nuts in half.
  5. 5Cut macadamia nuts in half.
  6. 6Cut macadamia nuts in half.
  7. 7Use a mini ice cream scoop to put the filling in a mold.
  8. 8Use a mini ice cream scoop to put the filling in a mold.
  9. 9Use a mini ice cream scoop to put the filling in a mold.
  10. 10Press half a macadamia nut into the filling in each mold.
  11. 11Press half a macadamia nut into the filling in each mold.
  12. 12Press half a macadamia nut into the filling in each mold.
  13. 13Clean up any excess filling on the mold with a mini metal offset spatula.
  14. 14Clean up any excess filling on the mold with a mini metal offset spatula.
  15. 15Clean up any excess filling on the mold with a mini metal offset spatula.
  16. 16Cap the mold with milk chocolate and let it set up in the fridge for 30 minutes before unmolding.
  17. 17Cap the mold with milk chocolate and let it set up in the fridge for 30 minutes before unmolding.
  18. 18Cap the mold with milk chocolate and let it set up in the fridge for 30 minutes before unmolding.
  19. 19Spread leftover filling on a silicone baking mat with parchment paper and a rolling pin to make it flat.
  20. 20Spread leftover filling on a silicone baking mat with parchment paper and a rolling pin to make it flat.
  21. 21Spread leftover filling on a silicone baking mat with parchment paper and a rolling pin to make it flat.
  22. 22Fold the flat layer in half and press it down.
  23. 23Fold the flat layer in half and press it down.
  24. 24Fold the flat layer in half and press it down.
  25. 25Chill for about an hour to let it firm up.
  26. 26Chill for about an hour to let it firm up.
  27. 27Chill for about an hour to let it firm up.
  28. 28Cut the chilled filling into bars.
  29. 29Cut the chilled filling into bars.
  30. 30Cut the chilled filling into bars.
  31. 31Press macadamia nuts into the bars.
  32. 32Press macadamia nuts into the bars.
  33. 33Press macadamia nuts into the bars.
  34. 34Dip the bars into tempered chocolate or compound chocolate using a mini offset spatula and a fork to coat completely.
  35. 35Dip the bars into tempered chocolate or compound chocolate using a mini offset spatula and a fork to coat completely.
  36. 36Dip the bars into tempered chocolate or compound chocolate using a mini offset spatula and a fork to coat completely.

Ingredients

  • 1 14 ounce can sweetened condensed milk
  • 1 14 ounce can sweetened condensed milk
  • 1 14 ounce can sweetened condensed milk
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 0.01 pineapple LorAnn super strength oils
  • 0.01 pineapple LorAnn super strength oils
  • 0.01 pineapple LorAnn super strength oils
  • 0.01 coconut LorAnn super strength oils
  • 0.01 coconut LorAnn super strength oils
  • 0.01 coconut LorAnn super strength oils
  • 4 cups unsweetened shredded coconut
  • 4 cups unsweetened shredded coconut
  • 4 cups unsweetened shredded coconut
  • 8 ounces roasted unsalted macadamia nuts
  • 8 ounces roasted unsalted macadamia nuts
  • 8 ounces roasted unsalted macadamia nuts

Equipment

14 ounce canmeasuring cupsmixing bowlspatulaknifemini ice cream scoopmoldparchment paperrolling pinmini metal offset spatulachocolate dipping fork